Cinco de Mayo calls for some delish enchiladas for dinner. I actually first made these black bean enchiladas several years ago, back when this blog was jut a baby. I like to think my food photography has improved since then, and I think this recipe was definitely in need of a new photo. These enchiladas come together rather quickly and can go from the stovetop to the oven to the table in about 30 minutes.
I find that these enchiladas have a bit of heat from the chipotle peppers, even when I scrape off most of the seeds. (What can I say, Midwestern palate just can't handle a lot of heat!) So, if you are sensitive to spiciness, I'd recommend using only one chipotle pepper (removing most or all of the seeds) or skipping them all together.
Black Bean Enchiladas (printer-friendly version)
makes 12 enchiladas
4 tablespoons olive oil, divided
1 cups white onion, chopped (1/2 large onion)
2 cloves garlic, minced
1 can black beans, drained and rinsed
1/3 cups salsa (your choice of spiciness, I used medium)
2 chipotle peppers in adobo sauce, chopped (remove most or all of the seeds to reduce the heat)
2 tablespoons fresh cilantro, chopped
12 corn tortillas
1 small can organic tomato sauce
ground cumin
chili powder
1 cup shredded mozzarella cheese
1. Preheat the oven to 400 degrees.
2. Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the onion and saute until softened and golden, about 5 minutes. Add in the garlic and saute until fragrant, 30 seconds. Add in the black beans, salsa, and chopped chipotle peppers. Stir to combine. Simmer over low heat for about 5 minutes.
3. Remove the black bean mixture from the heat and stir in the cilantro. Set aside.
4. Meanwhile, add 1-2 tablespoons of olive oil to a skillet over medium heat. Add in a pinch of cumin and a pinch of chili powder. Mix in 3 tablespoons of tomato sauce. Soften one tortilla at a time in the tomato mixture, heating for about 10-20 seconds on each side. Move the tortillas to a flat surface after softened.
5. To put together the enchiladas, place several spoonfuls of the black bean mixture into the middle of each tortilla, and roll. Place the enchiladas seam-side down in a shallow baking dish.
6. Cover each enchilada with an equal amount of the shredded cheese.
7. Bake in the pre-heated oven for about 15 minutes, or until the cheese is golden and bubbly.
8. Garnish with additional chopped cilantro before serving.
makes 12 enchiladas
4 tablespoons olive oil, divided
1 cups white onion, chopped (1/2 large onion)
2 cloves garlic, minced
1 can black beans, drained and rinsed
1/3 cups salsa (your choice of spiciness, I used medium)
2 chipotle peppers in adobo sauce, chopped (remove most or all of the seeds to reduce the heat)
2 tablespoons fresh cilantro, chopped
12 corn tortillas
1 small can organic tomato sauce
ground cumin
chili powder
1 cup shredded mozzarella cheese
1. Preheat the oven to 400 degrees.
2. Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the onion and saute until softened and golden, about 5 minutes. Add in the garlic and saute until fragrant, 30 seconds. Add in the black beans, salsa, and chopped chipotle peppers. Stir to combine. Simmer over low heat for about 5 minutes.
3. Remove the black bean mixture from the heat and stir in the cilantro. Set aside.
4. Meanwhile, add 1-2 tablespoons of olive oil to a skillet over medium heat. Add in a pinch of cumin and a pinch of chili powder. Mix in 3 tablespoons of tomato sauce. Soften one tortilla at a time in the tomato mixture, heating for about 10-20 seconds on each side. Move the tortillas to a flat surface after softened.
5. To put together the enchiladas, place several spoonfuls of the black bean mixture into the middle of each tortilla, and roll. Place the enchiladas seam-side down in a shallow baking dish.
6. Cover each enchilada with an equal amount of the shredded cheese.
7. Bake in the pre-heated oven for about 15 minutes, or until the cheese is golden and bubbly.
8. Garnish with additional chopped cilantro before serving.
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