Black Bean Enchiladas
This recipe was adapted from TheKitchn.com.
1 yellow onion, diced small
1 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt or Adobo seasoning
3 tbsp chopped cilantro
1 1/2 cups cheese, shredded and divided
2 16-ounce jars of your favorite salsa
12 8"-10" tortillas, flour or corn
In a medium bowl, mix together the onion, pepper, black beans, corn, spices, cilantro, and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of a 13x9 pan, and spread it around evenly.
Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the pan. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the pan is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.
Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Cover the pan with aluminum foil and bake at 375 for 45 minutes. Uncover, sprinkle with remaining cheese, and bake uncovered for an additional 5-10 minutes.
Serve with sour cream and extra salsa.
Yield: 6-8 servings
1 yellow onion, diced small
1 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt or Adobo seasoning
3 tbsp chopped cilantro
1 1/2 cups cheese, shredded and divided
2 16-ounce jars of your favorite salsa
12 8"-10" tortillas, flour or corn
In a medium bowl, mix together the onion, pepper, black beans, corn, spices, cilantro, and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of a 13x9 pan, and spread it around evenly.
Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the pan. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the pan is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.
Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Cover the pan with aluminum foil and bake at 375 for 45 minutes. Uncover, sprinkle with remaining cheese, and bake uncovered for an additional 5-10 minutes.
Serve with sour cream and extra salsa.
Yield: 6-8 servings
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