Black Bean Enchiladas With Tomato Salsa Recipe

Name: Black Bean Enchiladas With Tomato Salsa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Dry black beans; 4 c. Water; 2 tsp Extra virgin olive oil; 1 lrg Onion, minced; 3 x Cloves garlic, chopped; 1 1/2 tsp Chili pwdr; 1 tsp Grnd cumin; 2 lrg Tomatoes,minced, peeled, seeded; 1 c. Corn kernels; 3 x Jalapeno chilies, seeded and minced; 1/4 tsp Grnd black pepper; 8 x Corn tortillas, 6 in. in diameter; 1/2 c. Nonfat lowfat sour cream, (dairy); 1/2 c. Monterey jack cheese, low-fat if you like; 2 x Tomatoes, seeded and minced; 1/3 c. Red onion, minced; 1 x Jalapeno pepper, seeded and diced; 1 Tbsp. Minced fresh cilantro; 1 tsp Lime juice; 1/8 tsp Salt; 1/8 tsp Grnd black pepper

Servings: persons

1 c. Dry black beans
4 c. Water
2 tsp Extra virgin olive oil
1 lrg Onion, minced
3 x Cloves garlic, chopped
1 1/2 tsp Chili pwdr
1 tsp Grnd cumin
2 lrg Tomatoes,minced, peeled, seeded
1 c. Corn kernels
3 x Jalapeno chilies, seeded and minced
1/4 tsp Grnd black pepper
8 x Corn tortillas, 6 in. in diameter
1/2 c. Nonfat lowfat sour cream, (dairy)
1/2 c. Monterey jack cheese, low-fat if you like
2 x Tomatoes, seeded and minced
1/3 c. Red onion, minced
1 x Jalapeno pepper, seeded and diced
1 Tbsp. Minced fresh cilantro
1 tsp Lime juice
1/8 tsp Salt
1/8 tsp Grnd black pepper

1
In a large saucepan over high heat, combine the beans and water and bring to a boil.
2
Reduce the heat to medium and cook for 1 1/2 hrs, skimming away the gray foam which appears.
3
Drain well.
4
Preheat an oven to 350iF.
5
Coat a 13-by-9-inch baking dish with nonstick cooking spray.
6
In a large nonstick frying pan over medium heat, heat the oil.
7
Add in the onion and garlic and saute/fry for 3 min.
8
Add in the chili pwdr and cumin and saute/fry for 1 minute.
9
Add in half of the tomatoes and the corn, chiles, salt and pepper and simmer for 1 minute.
10
Wrap the tortillas in aluminum foil and hot in the oven for 5 min.
11
In a food processor with the metal blade, combine the beans and lowfat sour cream and process till smooth.
12
Add in to the frying pan and cook till the beans are hot, about 3 min.
13
Divide the bean mix among the tortillas.
14
Roll and place seam side down in the prepared dish.
15
Top with the remaining tomatoes and the cheese.
16
Cover with aluminum foil and bake till the cheese melts, about 20 min.
17
To serve, divide among 4 individual plates.
18
Top each with an equal amount of the Tomato Salsa.
19
Tomato Salsa In a medium bowl, combine the tomatoes, onion, chili, cilantro, lime juice, salt and pepper.
20
Stir to mix well.
21
Cover and chill till serving.
22
One serving is 1/2 c..

665

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1 c. Dry black beans, 4 c. Water, 2 tsp Extra virgin olive oil, 1 lrg Onion, minced, and more.

Yes, Black Bean Enchiladas With Tomato Salsa Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!