Shrimp and Bean Enchiladas Recipe

Name: Shrimp and Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Raw Shrimp, Peeled And Deveined; 1 cup Cottage Cheese; ⅓ cups Chopped Cilantro, Divided Use; 1/2 cans (15 Oz. Size) Black Beans, Drained And Rinsed; 1/4 teaspoons Salt; 1/4 teaspoons Pepper; 8 whole Corn Tortillas; 1 Tablespoon Olive Oil; 1/4 cups Chopped Onion; 2 cloves Garlic, Minced; 2 teaspoons Chili Powder; 1 cup Chicken Broth; 1 Tablespoon White Vinegar; 1- 1/2 cup Tomato Puree; Baking Spray

Servings: persons

1/2 pounds Raw Shrimp, Peeled And Deveined
1 cup Cottage Cheese
⅓ cups Chopped Cilantro, Divided Use
1/2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
1/4 teaspoons Salt
1/4 teaspoons Pepper
8 whole Corn Tortillas
1 Tablespoon Olive Oil
1/4 cups Chopped Onion
2 cloves Garlic, Minced
2 teaspoons Chili Powder
1 cup Chicken Broth
1 Tablespoon White Vinegar
1- 1/2 cup Tomato Puree
Baking Spray

1
Chop shrimp into small pieces.
2
Set aside for the moment.
3
Blend cottage cheese in a food processor until smooth.
4
In a bowl, mix together the pureed cheese, shrimp, 3 Tablespoons of chopped cilantro, beans, salt and pepper.
5
Heat tortillas in microwave for 30 seconds.
6
Spray some cooking spray on both sides of the corn tortillas.
7
Spoon 2-3 Tablespoons of cheese mixture onto each tortilla.
8
Roll up and place in a baking dish, seam side down.
9
Bake in oven on 350F for 15 minutes.
10
Begin sauce while enchiladas are cooking.
11
Heat olive oil in a sauce pan and cook onions and garlic over medium heat until tender.
12
Stir in chili powder, cook for 1 minute.
13
Add chicken broth, vinegar and tomato puree into pan.
14
Simmer for 5 minutes.
15
Season sauce with salt and pepper.
16
Remove enchiladas from oven.
17
Spoon sauce over enchiladas and serve with a topping of chopped cilantro.

558

kcal

Calories

Fat

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 15 ingredients. The key ingredients include: 1/2 pounds Raw Shrimp, Peeled And Deveined, 1 cup Cottage Cheese, ⅓ cups Chopped Cilantro, Divided Use, 1/2 cans (15 Oz. Size) Black Beans, Drained And Rinsed, and more.

Yes, Shrimp and Bean Enchiladas falls under the Seafood 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.

Shrimp and Bean Enchiladas

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