Black Bean and Cheese Enchiladas

Name: Black Bean and Cheese Enchiladas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams can Progress® black beans, drained, rinsed; 283 grams can Old El Paso® enchilada sauce; 312 grams package Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated; 1 teaspoon ground cumin; 227 grams cups shredded Monterey Jack cheese; 118 milliliters medium onion, finely chopped; 57 grams 1/2 cup shredded Cheddar cheese; 1 teaspoon vegetable oil

Black Bean and Cheese Enchiladas is a vegetarian main course. This recipe serves 4. One portion of this dish contains roughly 32g of protein, 29g of fat, and a total of 647 calories. This recipe is typical of Mexican cuisine. If you have vegetable oil, ground cumin, monterey jack cheese, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Glass Baking Pan

Oven

Heat oil in 10-inch skillet over medium heat.

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Cooking Oil

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Frying Pan

Add onion and cumin; cook and stir until onion is tender. Stir in beans.

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Beans

Cumin

Onion

Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese.

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Monterey Jack Cheese

Tortilla

Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

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Enchilada Sauce

Cooking Spray

Tortilla

Roll

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Baking Pan

Aluminum Foil

Bake 30 to 35 minutes or until thoroughly heated.

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Oven

Sprinkle with Cheddar cheese.

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Cheddar Cheese

Serve enchiladas with salsa.

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Salsa

Equipment

Ingredients

Servings:

425grams

can Progress® black beans, drained, rinsed 283grams

can Old El Paso® enchilada sauce 312grams

package Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated 1teaspoon

ground cumin 227grams

cups shredded Monterey Jack cheese 118milliliters

medium onion, finely chopped 57grams

1/2 cup shredded Cheddar cheese 1teaspoon

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.