Black Bean Veggie Enchiladas

Name: Black Bean Veggie Enchiladas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams can black beans, rinsed and drained; 1 teaspoon dried cilantro flakes; 118 milliliters enchilada sauce; 118 milliliters sliced fresh mushrooms; 177 milliliters frozen corn, thawed; 1 garlic clove, minced; 1 small green pepper, chopped; 113 grams can chopped green chilies; 177 milliliters shredded reduced-fat Mexican cheese blend; 2 teaspoons olive oil; 1 small onion, chopped; 2 Tbsps reduced-sodium taco seasoning; 6 8-inchs whole wheat tortillas (8 inches), warmed

Black Bean Veggie Enchiladas

You can never have too many main course recipes, so give Black Bean Veggie Enchiladas This recipe is typical of Mexican cuisine. If you have beans, bell pepper, mushrooms, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender.

Ingredients you will need

Green Pepper

Mushrooms

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through.

Ingredients you will need

Taco Seasoning Mix

Cilantro

Chili Pepper

Beans

Corn

Spoon 1/2 cup bean mixture down the center of each tortilla.

Ingredients you will need

Tortilla

Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese.

Ingredients you will need

Enchilada Sauce

Cheese

Roll

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Baking Pan

Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Equipment you will use

Oven

Equipment

Frying Pan

Baking Pan

Oven

Ingredients

Servings:

425grams

can black beans, rinsed and drained 1teaspoon

dried cilantro flakes 118milliliters

enchilada sauce 118milliliters

sliced fresh mushrooms 177milliliters

frozen corn, thawed 1

garlic clove, minced 1small

green pepper, chopped 113grams

can chopped green chilies 177milliliters

shredded reduced-fat Mexican cheese blend 2teaspoons

olive oil 1small

onion, chopped 2Tbsps

reduced-sodium taco seasoning 68-inchs

whole wheat tortillas (8 inches), warmed

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. One wine you could try is Hahn Winery Monterey Pinot Noir. It has 4 out of 5 stars and a bottle costs about 18 dollars.

Hahn Winery Monterey Pinot Noir

Hahn Winery 2008 Pinot Noir is vibrant yet elegant with a hue reminiscent of rose petals and a nose of strawberry, spice and floral aromas. Pleasant plum and dark cherry flavors flow across the palate, mingling with touches of black pepper and oak. The ripe fruit is balanced by zesty, cool-climate acidity and smooth, silky tannins.This food-friendly Pinot Noir can be served with a wide range of dishes. Enjoy it with chicken topped with goat cheese and sundried tomatoes, grilled salmon with herbed orzo or a simple mushroom pizza.