VEGETARIAN BLACK BEAN ENCHILADAS
I love to serve
this hearty dish with a leafy green salad. Make sure to have sides of sour cream and guacamole to garnish the enchiladas.
1 tablespoon
neutral oil
1 cup chopped
onion
1 garlic clove,
minced
2 teaspoons chili
powder
2 teaspoons cumin
powder
¼ teaspoon oregano
¼ teaspoon salt
⅛ teaspoon red
pepper flakes
1 can (14.5
ounces) diced tomatoes
2 cans (15 ounces
each) black beans, drained and reserved
1 can (4 ounces)
chopped green chilies
2 cups shredded
Monterey Jack cheese
6 (7-inch) soft
flour tortillas
Snipped fresh
chives (garnish)
Sides of sour cream
and guacamole
1. Preheat oven to
350°F.
2. In a large skillet
over medium heat, heat oil and sauté onion and garlic until tender. Add chili
powder, cumin, oregano, salt and red pepper, and sauté for one minute. Stir in
tomatoes. Set mixture aside.
3. Transfer 1 cup of the
tomato mixture to a medium bowl. Drain black beans into the tomatoes in a bowl
and stir until combined.
4. Add drained black
beans and green chilies to the tomato mixture in the sauté pan.
5. Lightly oil a 13 x
9-inch baking dish.
6. Working from a
rimmed vessel or from the baking dish (to prevent the bean mixture from
spilling over the work surface), sprinkle about ¼ cup of the cheese down the
center of one tortilla shell and top with about ½ cup of the black bean mixture
from the sauté pan.
7. Roll tortilla
shell and place in the baking dish seam side down.
8. Repeat with
remaining tortilla shells.
9. Spoon reserved tomato
mixture over enchiladas. Top the enchiladas with the remaining cheese.
10. Bake uncovered for
45 minutes or until bubbly.
11. Divide enchiladas
between 6 serving plates. Garnish plates with chives. Pass the sour cream and
guacamole to your guests. Serve immediately.
6 servings
