Black Bean Enchiladas Recipe

Name: Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup onion, chopped; 1 tablespoon olive oil; 3 garlic cloves, chopped; 1 teaspoon dried oregano; 2 (15 ounce) cans black beans, drained and rinsed; 1 chipotle chile in adobo; 1 tablespoon adobo sauce; ½ teaspoon kosher salt; ¼ cup chicken broth; ½ cup asadero cheese or ½ cup monterey jack cheese, shredded; 48 inches corn tortillas; 2 tablespoons olive oil; 2 cups salsa verde; ½ cup queso fresco or ½ cup feta cheese, crumbled; 4 dried ancho chili peppers (red Anaheim) or 6 dried New Mexico chiles (red Anaheim); ⅓ cup apple cider vinegar; 4 garlic cloves, peeled; 1 teaspoon salt; 1 teaspoon cumin seed; ½ teaspoon dried oregano; ½ teaspoon ground black pepper; ¼ teaspoon ground coriander; 1 pinch ground cinnamon

Servings: persons

1 cup onion, chopped
1 tablespoon olive oil
3 garlic cloves, chopped
1 teaspoon dried oregano
2 (15 ounce) cans black beans, drained and rinsed
1 chipotle chile in adobo
1 tablespoon adobo sauce
½ teaspoon kosher salt
¼ cup chicken broth
½ cup asadero cheese or ½ cup monterey jack cheese, shredded
48 inches corn tortillas
2 tablespoons olive oil
2 cups salsa verde
½ cup queso fresco or ½ cup feta cheese, crumbled
4 dried ancho chili peppers (red Anaheim) or 6 dried New Mexico chiles (red Anaheim)
⅓ cup apple cider vinegar
4 garlic cloves, peeled
1 teaspoon salt
1 teaspoon cumin seed
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon ground coriander
1 pinch ground cinnamon

1
Enchiladas.
2
Preheat oven to 400o
3
Saute onion in oil in a large nonstick skillet aver medium-high heat for 3 minutes.
4
Add garlic and oregano; saute I minute.
5
.
6
Puree half the beans, the chipotle, the sauce, and salt in a food processor.
7
Combine onion mixture, remaining whole beans, broth, and shredded cheese with the bean puree.
8
**Stir in any add-ins as well.
9
Assemble enchiladas frying tortillas in 2 T oil until flexible.
10
Dip in 1 cup sauce, fill with a generous 1/3 cup filling, and roll up.
11
Top with I cup sauce and crumbled cheese.
12
Bake enchiladas for 10 minutes.
13
Serve with Corn Salsa.
14
**FillingAdd-Ins.
15
I cup Mexican chorizo sausage, browned and crumbled; or diced Spanish chorizo.
16
I cup cooked shredded chicken.
17
I cup cooked shredded pork.
18
I cup bacon bits and chopped scallion.
19
I cup cooked long-grain rice.
20
Adobo Sauce
21
Cover the peppers with boiling water in a bowl.
22
Let soak for 20 minutes.
23
Drain the peppers, reserving water.
24
Slit the peppers open and discard the stems and seeds.
25
Put the peppers and 1/4 Cup of the soaking liquid in a food processor or blender and add all the other ingredients; process to a smooth paste.
26
Note: This is usually used as a marinade with pork (beef, too).
27
Marinate Time: 12 hours to 3 days.

1727

kcal

Calories

Fat

332

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup onion, chopped, 1 tablespoon olive oil, 3 garlic cloves, chopped, 1 teaspoon dried oregano, and more.

Yes, Black Bean Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Enchiladas

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