I am trying to jump on board with Meatless Mondays. Now don’t get me wrong I could eat vegetarian everyday, it is the hubs who likes meat with his meal. He claims he is hungry an hour later with no meat and not satisfied. But I am trying to keep him healthy much to his dismay, so we are trying out meatless Mondays. This week I decided to make Spicy Black Bean Enchiladas. I thought they were awesome and Matt even remarked for health food they were very good. They were super easy to whip together- most time consuming task was dipping the shells in the sauce and rolling them up. You could easily add more veggies or meat to this mix but I thought they were good just with the black beans. Such an easy week night meal full of flavor!
|| S P I CY B L A C K B E A N, G R E E N C H I L I & M A N C H E N G O
E N C H I L A D A S ||
Recipe adapted via
- 12 small corn or flour tortillas (I used flour)
- 1 15-ounce can black beans, drained and rinsed
- 1 4-ounce can diced green chilies
- 1 28-ounce can red enchilada sauce, such as Las Palmas
- 1/2 cup grated manchego cheese + more for topping (or sub another Mexican cheese, such as Cojita or Pepper Jack) (I used a mix of Manchego and Mexican Quesadilla Cheese)
- 1/4 cup light sour cream or greek yogurt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- salt and pepper to taste
- Topping Options: Diced green onion, cilantro, avocado, salsa, sour cream
- Preheat oven to 375 degrees and position a baking rack in the middle of the oven.
- Combine black
beans, green chilies, sour cream, cumin, chili powder and 1/2 cup manchego cheese in a mixing bowl.
Taste and add salt and pepper if desired.
- Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
- Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside.
- Using your hands
or tongs, carefully dip the tortillas in the warmed sauce until both
sides are well coated. Transfer the tortilla to the baking dish, scoop
in 2 Tbsp of the black bean filling and roll up. Place seam side down
and continue until the pan is filled – should be about 8 enchiladas.
- Top enchiladas
with remaining sauce and use spoon to make sure all parts of the
tortillas are evenly coated. Top with a bit more cheese and bake for 20
minutes or until slightly golden brown and the cheese is bubbly.
- Serve with toppings such as avocado, guacamole, sour cream, green onion, cilantro or lettuce.
- Will keep in the fridge for a couple days. Reheat in oven