Chili-Cheese Black Bean Enchiladas

Name: Chili-Cheese Black Bean Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed and drained; 113 grams cup shredded reduced-fat extrasharp cheddar cheese, divided; 1 teaspoons chili powder; 12 6-inchs (6-inch) corn tortillas; 85 grams 1/3 cup block-style fat-free cream cheese, softened; 283 grams enchilada sauce; 2 garlic cloves, minced; 1 teaspoons ground cumin; 118 milliliters chopped onion; 1 teaspoons dried oregano; 177 milliliters bottled salsa; 340 grams frozen soy crumbles, thawed (such as Morningstar Farms)

The recipe Chili-Cheese Black Bean Enchiladas could satisfy your Mexican craving in about 45 minutes. This recipe makes 6 servings with 419 calories, 24g of protein, and 15g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of oregano, garlic cloves, bottled salsa, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add onion, and saut 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently.

Ingredients you will need

Chili Powder

Veggie Crumbles

Oregano

Garlic

Beans

Cumin

Onion

Stir in salsa, and cook 1 minute.

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Salsa

Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.

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Cheese

Cream Cheese

Warm tortillas according to package directions.

Ingredients you will need

Tortilla

Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish.

Ingredients you will need

Enchilada Sauce

Cooking Spray

Tortilla

Spread

Roll

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Baking Pan

Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar.

Ingredients you will need

Enchilada Sauce

Cheddar Cheese

Bake at 350 for 20 minutes or until thoroughly heated.

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Baking Pan

Ingredients

Servings:

425grams

black beans, rinsed and drained 113grams

cup shredded reduced-fat extrasharp cheddar cheese, divided 1teaspoons

chili powder 126-inchs

(6-inch) corn tortillas 85grams

1/3 cup block-style fat-free cream cheese, softened 283grams

enchilada sauce 2

garlic cloves, minced 1teaspoons

ground cumin 118milliliters

chopped onion 1teaspoons

dried oregano 177milliliters

bottled salsa 340grams

frozen soy crumbles, thawed (such as Morningstar Farms)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.