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Cheesy Black Bean Enchiladas with Creamy Salsa Verde

 
Cheesy Black Bean Enchiladas with Creamy Salsa Verde
181

Enchiladas is one popular Mexican food, this version uses black beans enriched with onions, garlic and cumin as the filling and salsa verde for the sauce.

Yield

8

servings

Prep

25

min

Cook

10

min

Ready

38

min

 

Ingredients

Enchiladas:
8 corn tortillas (6-inch)
soft
*
10 ½ ounces mexican cheese
grated
*
Black bean filling:
1 tablespoon olive oil
4 garlic cloves
or to taste, minced
*
1 small white onion
chopped
1 jalapeño pepper
seeded and minced
*
30 ounces black beans
2 cans, drained but not rinsed
1 teaspoon cumin
ground, or to taste
2 tablespoons tomato paste
salt
to taste
*
Salsa verde:
12 tomatillos
husked and halved
*
2 garlic cloves
minced
*
1 tablespoon olive oil
1 small white onion
grated or minced
1 teaspoon cumin
ground
14 ounces stock
1 can, vegetable
salt
to taste
*
1 jalapeño pepper
seeded and minced
*
1 avocados
ripe
*

Directions

For the Enchiladas:

Wrap tortillas in aluminum foil, and heat in oven at 275 F until fillings and sauce are ready.

For the Black Bean Filling:

Heat oil in large skillet over medium-high heat, and stir in garlic.

Stir in onions and jalapeno, and cook for about 2 minutes.

Add beans, and mash with back of a fork or a potato masher.

Add cumin and tomato paste, and season with salt to taste, stir until well mixed.

For the Warm Salsa Verde:

Add tomatillos in a food processor, and pulse to a coarsely ground paste.

Cook garlic in oil over medium heat in a large saucepan.

When garlic starts to sizzle, stir in onion and jalapeno into pan, heat through about 2 minutes, then pour in ground tomatillos.

Simmer tomatillos with onion for 4 to 6 minutes.

Pour in stock and stir in seasonings.

Halve avocado with skin on by cutting in and down to the pit all around avocado.

Separate avocado halves, and scoop out pit with a large spoon.

Scoop flesh out of skins and into pot.

Mash with back of a fork or a potato masher,

Stir avocado into sauce to thicken it.

Return sauce to a gentle boil.

Reduce heat to warm until enchiladas are assembled.

Preheat broiler.

Scoop some sauce onto bottom of a casserole dish or shallow serving platter.

For making an enchilada:

Add 1 to 2 scoops of filling down center of a tortilla, and roll.

Arrange filled tortillas seam side down into sauce on platter or casserole.

Line up tortillas, one next to another, and top with remaining sauce and grated cheeses.

Melt cheeses under broiler, and serve with freshly made salsa verde.

 

* not incl. in nutrient facts

Reviews

over 6 years

Delicious! Enchiladas are always my favorite. The rich and cheesy flavor, and the corn tortillas give a very refreshing taste into the dish. Lots of seasonings, and the flavorful salsa, nothing can let this dish go wrong. Definitely not only vegetarian enjoys it, meat lovers indulge in it!

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Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 24631% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 91mg 4%
Total Carbohydrate 12g 12%
Dietary Fiber 11g 42%
Sugars g
Protein 21g
Vitamin A 3% Vitamin C 26%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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