Difference between revisions of "Black Bean Enchiladas"
(Created page with "Source: https://www.twopeasandtheirpod.com/black-bean-and-cheese-enchiladas/ Ingredients For the enchiladas: * 15 oz black beans, rinsed and drained * 4 oz mild green chilies * 2 cups Enchilada Sauce * 8 corn or flour tortillas, 6 inch-size * 3 cups shredded Monterey Jack and/or Mexican cheese For garnish: * 1/3 cup chopped cilantro * 4 green onions, sliced * 1 avocado, sliced * 1/3 cup crumbled queso fresco Instructions # Preheat oven to 375 degrees F. # In a s...") |
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Source: https://www.twopeasandtheirpod.com/black-bean-and-cheese-enchiladas/ | Source: https://www.twopeasandtheirpod.com/black-bean-and-cheese-enchiladas/ | ||
Ingredients | === Tim's Notes === | ||
Recipe has been modified from the original source. | |||
=== Ingredients === | |||
For the enchiladas | ==== For the enchiladas ==== | ||
* 1/2 yellow onion, diced | |||
* 15 oz black beans, rinsed and drained | * 15 oz black beans, rinsed and drained | ||
* 4 oz mild green chilies | * 1 can (4 oz.) mild green chilies | ||
* 2 cups | * 2 cups enchilada sauce | ||
* 8 corn or flour tortillas, 6 inch-size | * 1 can (7 oz.) salsa verde (Herdez brand) | ||
* 3 oz. cotija cheese (optional) | |||
* 8 corn or flour tortillas, 6 inch-size (or six 8 to 9 inch size) | |||
* 3 cups shredded Monterey Jack and/or Mexican cheese | * 3 cups shredded Monterey Jack and/or Mexican cheese | ||
For garnish | ==== For garnish ==== | ||
* 1/3 cup chopped cilantro | * 1/3 cup chopped cilantro | ||
* 4 green onions, sliced | * 4 green onions, sliced | ||
* 1 avocado, sliced | * 1 avocado, sliced | ||
* 1/3 cup crumbled queso fresco | * 1/3 cup crumbled queso fresco (or cotija) | ||
Instructions | === Instructions === | ||
# Preheat oven to 375 degrees F. | # Preheat oven to 375 degrees F. | ||
# | # Sauté onions in a tbsp of oil over medium-low heat until just starting to caramelize (12 to 15 minutes). | ||
# Spread about 1/2 cup of the enchilada sauce on the bottom of a 9×13-inch baking dish. | # Add black beans, chilies, salsa verde, and 1/4 cup enchilada sauce to onions. Fold in, allow to warm 2 to 3 minutes. | ||
# Spread about 1/2 cup of the enchilada sauce on the bottom of a 9×13-inch baking dish with non-stick spray. | |||
# Pour remaining sauce into a shallow bowl or pie plate. Working one at a time, dip tortilla into sauce to lightly coat both sides. Transfer to a plate, then place about 3 tablespoons of the bean mixture into the top center. Top with a few tablespoons of the cheese. | # Pour remaining sauce into a shallow bowl or pie plate. Working one at a time, dip tortilla into sauce to lightly coat both sides. Transfer to a plate, then place about 3 tablespoons of the bean mixture into the top center. Top with a few tablespoons of the cheese. | ||
# Roll up and place seam side down in baking dish. Repeat until you’ve used all of the tortillas, placing them close together in the pan. | # Roll up and place seam side down in baking dish. Repeat until you’ve used all of the tortillas, placing them close together in the pan. | ||
Latest revision as of 15:41, 13 January 2022
Source: https://www.twopeasandtheirpod.com/black-bean-and-cheese-enchiladas/
Tim's Notes
Recipe has been modified from the original source.
Ingredients
For the enchiladas
- 1/2 yellow onion, diced
- 15 oz black beans, rinsed and drained
- 1 can (4 oz.) mild green chilies
- 2 cups enchilada sauce
- 1 can (7 oz.) salsa verde (Herdez brand)
- 3 oz. cotija cheese (optional)
- 8 corn or flour tortillas, 6 inch-size (or six 8 to 9 inch size)
- 3 cups shredded Monterey Jack and/or Mexican cheese
For garnish
- 1/3 cup chopped cilantro
- 4 green onions, sliced
- 1 avocado, sliced
- 1/3 cup crumbled queso fresco (or cotija)
Instructions
- Preheat oven to 375 degrees F.
- Sauté onions in a tbsp of oil over medium-low heat until just starting to caramelize (12 to 15 minutes).
- Add black beans, chilies, salsa verde, and 1/4 cup enchilada sauce to onions. Fold in, allow to warm 2 to 3 minutes.
- Spread about 1/2 cup of the enchilada sauce on the bottom of a 9×13-inch baking dish with non-stick spray.
- Pour remaining sauce into a shallow bowl or pie plate. Working one at a time, dip tortilla into sauce to lightly coat both sides. Transfer to a plate, then place about 3 tablespoons of the bean mixture into the top center. Top with a few tablespoons of the cheese.
- Roll up and place seam side down in baking dish. Repeat until you’ve used all of the tortillas, placing them close together in the pan.
- Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.
- Bake enchiladas until cheese is melted and bubbly, about 20 minutes.
- Remove the pan from the oven and allow enchiladas to cool for 5 minutes. Garnish with cilantro, green onion, avocado, and queso fresco, if desired. Serve warm.