Black Bean & Cheese Enchilada's
Vegetarian recipes that is incredible!! Amp up the spice if you want!!
Packed with flavor and the perfect meal prep as they heat up GREAT!! Add salsa, guac or sour cream! Or all of the above!
Full recipe in video below!
Ingredients for the Ranchero Sauce:
2 dried chilies (ancho or chipotle work well)
2 cups of water
2 teaspoons olive oil
1 cup chopped onion
5 garlic cloves, minced
1/4 teaspoon salt
2 cups vegetable broth
2 tablespoons fresh parsley, chopped
2 tablespoons tomato paste
1/2 teaspoon cumin
1 tablespoon lime juice
1/2 teaspoon crushed red pepper
Ingredients for the Black Bean and Cheese Enchiladas:
1 (15 ounce) can of black beans, drained and rinsed
8 ounces shredded reduced fat 4 cheese Mexican blend cheese, divided per the directions (I used Sargento)
3 green onions, sliced thinly, divided per the directions
12 Mission Extra Thin (6 inch) corn tortillas
1 batch of ranchero sauce
Preheat the oven to 400 degrees F.
Grease a 13 x 9 inch baking dish and set it aside.
In a large bowl, combine the black beans, 1 cup of the shredded cheese, and half of the green onions.
Spread 1/2 cup of ranchero sauce in the bottom of the prepared baking dish.
In a medium pan, over Medium heat, heat 1 corn tortilla at a time for 10 seconds on each side.
Place the warm corn tortilla onto your work surface and spoon about 3 tablespoons of the bean mixture into the center of it. (Note that it’s best to work with a warm tortilla so that it does not tear when you roll it.)
Roll up the corn tortilla and place it seam side down into the baking dish.
Repeat steps 5 through 7 for the rest of the enchiladas.
Pour the remaining ranchero sauce over the filled tortillas.
Sprinkle the remaining cheese on top.
Bake it in the preheated oven for about 15 minutes or until the cheese has melted and is lightly browned.
Sprinkle the remaining green onions on top.
6 Servings (2 enchilada's per serving):
5 points (blue & purple)
7 points (green)
Recipe inspiration from tinaschic.com