Black Bean Enchiladas
Saucy, cheesy, filled with beans and veggies and super easy enchiladas.
Ingredients
Enchilada Sauce
- 1 28 ounce can of whole peeled tomatoes
- 1 cup water
- 2 tbsp taco seasoning
- 1 tbsp red chili powder
- half white onion chopped
- 3 gloves of garlic
- 1/2 jalapeno seeds and ribs removed
- 1 tsp salt
- 1 tbsp sugar
Stuffing
- 1 can of black beans rinse, save the water from the can
- 1 chipotle pepper in adobo sauce minced
- 1/2 cup reserved water from canned beans
- 1 green bell pepper cut into strips
- 4 sweet peppers cut into strips
- 1 onion cut into strips
- 3 tsp oil
- 2 tsp paprika
- 1 tsp sugar optional
- salt as per taste
Enchiladas
- 10 medium corn tortillas
- 6 ounce mexican cheese blend
- chopped cilantro
Instructions
Enchilada Sauce
- Blend everything together until smooth. Keep it aside.
Stuffing
- Preheat the oven at 450 F.
- Line a baking sheet with aluminum foil and spread the peppers and onions evenly on the tray; drizzle 2 tsp oil and toss with paprika and 1/4 tsp of salt. Bake for 15 minutes.
- In a medium sauce pan heat 1 tsp oil; add drained beans and chipotle pepper once oil is hot. Cook for a minute, add the reserved water, 1/4 cup of enchilada sauce and 1/2 tsp salt; cover and cook for another 5 minutes.
- Remove the lid and let it cook until all the water is almost evaporated. The beans shouldn't be completely dry. Turn of the stove.
- Once the peppers and onions are done, stir them into the beans.
Assembly
- Preheat the oven to 425 F.
- Spread some enchilada sauce on the bottom of a rectangle oven safe pan. (I used a 9X13 glass pan).
- Place 2-3 tbsp filling in the center of the tortilla, sprinkle a tbsp of cheese, roll the tortilla and place in the pan, seam side down. Repeat for remaining tortillas. (I ended up with two 9X13 pans, ~12 enchiladas)
- Cover the enchiladas with the sauce, cheese and cilantro.
- Cover the pans with an aluminum foil and bake for 15-20 minutes, until the cheese is bubbly.
- Serve warm!