Black Bean Enchiladas with Roasted Red Pepper Sauce

Name: Black Bean Enchiladas with Roasted Red Pepper Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 to 4 avocados from Mexico; 79 milliliters chopped cilantro leaves, loosely packed; 397 grams black beans, rinsed and drained (or 2 cups cooked black beans); 8 corn tortillas; 113 grams cup crumbled feta cheese (about; 227 grams frozen corn; 227 grams frozen spinach; 2 cloves garlic; 198 grams diced green chiles, drained; 113 grams cup shredded Jack cheese (about; 1 lime, juiced; 2 Tbsps lime juice; 1 Tbsp olive oil; 118 milliliters roasted red pepper sauce sauce; 227 grams jarred, drained roasted red peppers (mine came in a 12-ounce jar); 4 servings salt and pepper, to taste; 1 teaspoon sugar; 59 milliliters water; 1 yellow onion, chopped; 1 small yellow onion, chopped

Black Bean Enchiladas with Roasted Red Pepper Sauce is a gluten free and vegetarian recipe with 4 servings. This main course has 858 calories, 31g of protein, and 47g of fat per serving. This recipe covers 51% of your daily requirements of vitamins and minerals. A couple people really liked this Mexican dish. A mixture of roasted peppers, onion, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Preheat the oven to 350 degrees Fahrenheit and oil a 13x7 or 13x9-inch baking pan. In a food processor or high-powered blender, combine all of the sauce ingredients. Blend until smooth. If you taste the sauce now, you may find by the raw onion flavor overpowering. Dont worry, it will mellow out thanks to the lime and after spending time in the oven.In a medium skillet over medium heat, add the olive oil and chopped onion. Saut for a few minutes, until the onion starts to turn translucent and starts lightly browning around the edges.

Ingredients you will need

Olive Oil

Onion

Sauce

Lime

Cooking Oil

Equipment you will use

Food Processor

Baking Pan

Blender

Oven

Add the frozen spinach and corn and cook until warmed through and the juices have mostly evaporated.

Ingredients you will need

Frozen Spinach

Corn

Add the black beans and green chiles and cook until warmed through.

Ingredients you will need

Green Chili Pepper

Black Beans

Remove from heat and pour in cup enchilada sauce and feta cheese.

Ingredients you will need

Enchilada Sauce

Feta Cheese

Mix and add salt and pepper to taste.Gently warm the tortillas so they dont break when you roll them. The easiest way to do this is to place them in a stack in the microwave under a damp paper towel and microwave for about 60 seconds. Leave the paper towel on top to keep them warm as you roll. Working one at a time, lump a scant cup filling down the middle of each tortilla and roll snugly.

Ingredients you will need

Salt And Pepper

Tortilla

Roll

Equipment you will use

Paper Towels

Microwave

Place it with the seam side down in your baking dish. Repeat with the remaining tortillas, placing each rolled enchilada snugly next to the other until you have used up all your tortillas.

Ingredients you will need

Tortilla

Equipment you will use

Baking Pan

Pour the enchilada sauce down the middle of your row of enchiladas and give the pan some little shakes to help distribute it.

Ingredients you will need

Enchilada Sauce

Equipment you will use

Frying Pan

Sprinkle the Jack cheese down the middle.

Ingredients you will need

Monterey Jack Cheese

Bake the enchiladas for 20 to 25 minutes, until the cheese is melted, the enchiladas are warmed through and the top of the tortillas are just crisp.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Oven

Let the enchiladas cool for five minutes, during which you can pit, peel and dice the avocados.

Ingredients you will need

Avocado

Combine them in a bowl with chopped cilantro and toss with a big squeeze of lime juice. Divide the enchiladas onto plates, top with a healthy amount of the avocado mix and serve.

Ingredients you will need

Lime Juice

Cilantro

Avocado

Equipment you will use

Bowl

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing 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. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.