Black Bean Enchiladas

Name: Black Bean Enchiladas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 10
Cuisine: Mexican
Ingredients: 10 servings Chopped avocado, black olives, sour cream and cilantro, if desired; 425 grams can black beans, rinsed and drained; 237 milliliters frozen whole kernel corn, thawed; 10 6-inchs corn tortillas (6 inch); 283 grams can Old El enchilada sauce; 1 teaspoon ground cumin; 227 grams cups shredded Monterey Jack cheese; 118 milliliters chopped onion (1 medium); 177 milliliters Old El Thick n Chunky medium salsa; 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Black Bean Enchiladas a try. This recipe serves 10. This recipe covers 17% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 386 calories, 13g of protein, and 24g of fat per serving. If you have ground cumin, vegetable oil, corn tortillas, 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. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Heat oven to 350F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat.

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Cooking Spray

Cooking Oil

Equipment you will use

Baking Pan

Oven

Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese.

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Cheese

Beans

Cumin

Onion

Salsa

Corn

Remove from heat.

On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften.

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Tortilla

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Paper Towels

Microwave

Place 1/4 cup bean mixture along center of each tortilla.

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Tortilla

Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top.

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Roll

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Baking Pan

Pour enchilada sauce over enchiladas, spreading to coat all tortillas.

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Enchilada Sauce

Tortilla

Sprinkle with remaining 1 cup cheese.

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Cheese

Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.

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Cheese

Sauce

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Oven

Garnish with remaining ingredients.

Equipment

Ingredients

Servings:

10servings

Chopped avocado, black olives, sour cream and cilantro, if desired 425grams

can black beans, rinsed and drained 237milliliters

frozen whole kernel corn, thawed 106-inchs

corn tortillas (6 inch)283grams

can Old El enchilada sauce 1teaspoon

ground cumin 227grams

cups shredded Monterey Jack cheese 118milliliters

chopped onion (1 medium)177milliliters

Old El Thick 'n Chunky medium salsa 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. 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. One wine you could try is Concha y Toro Marques de Casa Concha Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 26 dollars.