Black Bean Enchiladas

Felt like some meat-free dinners, so made black bean enchiladas.  They were tasty.

Serves 4

Black Bean Enchiladas

Six Tortillas (I use gluten-free)

1 15 oz can black beans, drained and rinsed

1 red or green pepper, chopped

1 small yellow onion, chopped

2 garlic cloves, minced

1 can corn, drained (can also use mexican corn)

1 15 can enchilada sauce

1 15 oz can diced tomatoes (use one with chilis if you like more heat)

1/2 cup (or so) salsa (suggest mild to medium)

4-8 ounces shredded mexican or cheddar cheese

4-8 ounces mushrooms sliced (optional)

1 4 oz can sliced black olives (optional)

jalapeños for garnish (optional)

shredded lettuce

sliced cherry tomatoes

cilantro leaves

green onions

sour cream

Preheat oven to 375. Choose the right baking dish that will fit the stuffed tortillas. Saute onion and pepper for several minutes; add garlic and stir for one to two minutes; add mushrooms (if using) and saute until brown.  Add beans and olives. Meanwhile, empty enchilada sauce, salsa, tomatoes into saucepan and heat to just boiling.  Add a ladle full or two of the sauce to the vegetable mixture. Simmer mixture for a few minutes, while keeping the sauce hot.

In a separate skillet, spray the pan, so tortillas don’t stick. Cook for a minute, turn off heat. Ladle a bit of the sauce into the bottom of the baking dish and then spoon 3-4 T of the bean and vegetable mixture, about 1 T of the shredded cheese and a few cilantro leaves into the tortilla.  Fold over and put in the baking dish to the far side, seam side down. Repeat with all of the tortillas and then cover with the rest of the enchilada sauce mixture.  Spread the remainder of the cheese on top of the enchiladas.  Dot with jalapeños, if using. Cover with lid or aluminum foil.

Bake for 35-40 minutes with lid of baking dish on until bubbly. Remove lid/foil and bake for another 10-15 minutes. Remove from oven, let sit a few minutes.  Slice and serve with lettuce, tomatoes, green onions, cilantro, sour cream and avocado crema (recipe below) or sliced avocado.

Avocado Crema

1 avocado, peeled and pit removed (chop into pieces)

1/4 cup sour cream

2 cloves garlic

2 green onions, chopped

Zest of half a large lemon

1-2 Tablespoons lemon juice (use less if you want thick crema)

1 teaspoon sea salt

freshly ground pepper

2 T cilantro

chopped fresh cilantro, basil or parsley for garnish

Load all ingredients into food processor.  Blend until smooth.  Add more lemon juice if you want a thinner crema.  Add more salt/pepper to taste and pulse again.

2018-03-14T20:40:48+00:00 March 7th, 2018|Recipes|0 Comments

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