Black Bean Enchiladas

The coming of Cinco de Mayo has me thinking of a cold refreshing Corona with a slice of lime and very tasty Mexican Food. I love mexican food! The blend of roasted tomatoes and jalapenos. Or rice and cinnamon. I could easily eat it everyday. But, as a woman… you know that it tends to stick to the hips…thighs…stomach… hehe. Need I go on?

To opt for a healthier version and fabulously Vegetarian, I made up a batch of Black Bean Enchiladas. Simple, Yummy, and high in fiber. Notice I say healthier…

I can only say “healthier” because of the black bean listed as an Ingredient. But, I tend to put lots of cheesy goodness & a good dollop of sour cream. And I don’t opt for the fat-free or low-fat version either. If your gonna eat good Mexican food, it has to include the GOOD ingredients. Portion control. It’s all about portion control. Meaning “don’t eat all day & eat hearty in the evening.


Black Beans Enchiladas

Simple Version

Heat oven to 350 degrees

5-6 flour tortillas
1 small can of Red Enchilada Sauce
2 Tablespoons olive oil
1 15 oz can of Sun Vista Black Beans
handful of frozen or fresh bell peppers (frozen saves me time)
1 Tablespoon chili powder or taco spice
1/4 cup vegetable broth or water
1-2 Cups of shredded cheese (pepper jack or chedder or?)
1 Cup favorite Salsa

Variations: Add some chopped tomatillos, jalapenos, chipotle chilis in adobo sauce and/or olives. You could create an enchilada monster!

Directions:

1.Rinse black beans in cold water.

2. Heat olive oil in pan over medium-high heat. Saute black beans and bell peppers until slightly softened, about 3-5 minutes. Add vegetable broth or water and chili powder or taco spice (use more or less depending on your like for spicyness). Mix. Turn heat to low and let simmer for 7-10 minutes.


3. Meanwhile, put tortillas on a paper towel and nuke in microwave for 10 seconds to soften. Pour enchilada sauce in bottom of small casserole dish. Take one tortilla and lay in the bottom of dish to coat. Turn tortilla over to coat the other side in the sauce. Laddle bean filling down the center of tortilla. Add cheese and roll tortilla up. Seem side down. Repeat with other four tortillas. Sprinkle lots of cheese on top of rolled enchiladas. Spoon salsa on top of cheese. Cover dish with foil. Bake at 350 degrees for 10-15 minutes. Remove foil and bake another 5 minutes or until cheese is slightly brown on top.

4. Rest on stove top for 5-10 minutes to cool. Serve. Dollop with favorite sour cream, salsa, more cheese, and jalapenos (as my son does to his dish). Enjoy!

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