March 26, 2013

In the Kitchen: Black Bean Enchiladas

I have a serious weakness for mexican food. It is borderline obsessive. We have tacos at least once a week, but every once in a while it is nice to turn the oven on and make enchiladas. I've always made chicken enchiladas, but we've been cutting back on meat, so I decided to give black beans a try. Trust me, they were delicious. If you are looking for an easy weeknight vegetarian meal, give these enchiladas a try.

Black Bean Enchiladas
serves 4-6

1 can black beans, rinsed
1/2 red onion, diced
1 red pepper, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 can green chilies
1 tablespoon cumin
1 tablespoon tomato paste
1 cup monterey jack cheese, shredded
2 tablespoons fresh cilantro
1 1/2 cups enchilada sauce
10-12 corn tortillas

In a saucepan cook onions and peppers over medium heat in olive oil. Saute for about five minutes, or until tender and add garlic. Cook garlic for one minute. Then, add green chilies, cumin, 1/2 cup water, and tomato paste. Simmer beans for 40 minutes, until a nice dark sauce is formed, but beans still hold their shape.

Preheat oven to 350. Place cooked beans in a large bowl and add shredded cheese and cilantro. Stir to combine. In a large baking dish, pour 3/4 cup enchilada sauce in the bottom of the dish. Make sure it covers the entire bottom so enchiladas don't stick. In a small skillet, warm tortillas (this step insures that tortillas keep their shape). Place two tablespoons of bean mixture in warmed tortilla, roll, and place in the pan. Continue these steps until you are out a filling.

Pour the remaining enchilada sauce over the enchiladas, making sure to cover them entirely. You may now place additional cheese on top (do it). Cover dish with foil and bake for 15 minutes. Once 15 minutes have passed, remove foil and allow to cook for another 5 minutes. Serve with your favorite enchilada toppings.


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