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    Sofie’s Dinners 🌞

    Black Bean Enchiladas

    Vegetarian
    ​

    8 servings

    annokset

    10 minutes

    aktiivinen aika

    45 minutes

    kokonaisaika
    Aloita kokkaaminen

    Ainekset

    1 tablespoon olive oil

    2 cloves garlic, (minced)

    1 large green bell pepper, (diced)

    1 small onion, (diced)

    1 (15-oz) can BUSH'S black beans, (drained and rinsed)

    1 (15-oz) can yellow corn, (drained and rinsed)

    1 teaspoon kosher salt, (plus more to taste)

    1/2 teaspoon ground cumin

    1/4 teaspoon dried oregano

    1/4 teaspoon smoked paprika

    2 cups shredded Mexican-blend cheese, (divided)

    8 (8-inch) flour tortillas (also called soft-taco size)

    2 cups enchilada sauce, (divided)

    optional toppings: sour cream, cilantro, diced avocados

    Ohjeet

    Preheat oven to 350ºF.

    Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.

    Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.

    Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.

    Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

    Pour 1/4 cup of the enchilada sauce into a 9x13 baking dish, and spread it out to coat the bottom of the dish.

    Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.

    Pour the remaining 1 1/2 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.

    Serve immediately and garnish with desired toppings.

    Ravinto

    Annoskoko

    1 enchilada

    Kalorit

    300 kcal

    Rasva yhteensä

    12 g

    Tyydyttynyt rasva

    6 g

    Tyydyttymätön rasva

    -

    Transrasva

    -

    Kolesteroli

    27 mg

    Natrium

    1211 mg

    Hiilihydraatit yhteensä

    34 g

    Ravintokuitu

    5 g

    Sokerit yhteensä

    5 g

    Proteiini

    14 g

    8 servings

    annokset

    10 minutes

    aktiivinen aika

    45 minutes

    kokonaisaika
    Aloita kokkaaminen

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    Ainekset

    1 tablespoon olive oil

    2 cloves garlic, (minced)

    1 large green bell pepper, (diced)

    1 small onion, (diced)

    1 (15-oz) can BUSH'S black beans, (drained and rinsed)

    1 (15-oz) can yellow corn, (drained and rinsed)

    1 teaspoon kosher salt, (plus more to taste)

    1/2 teaspoon ground cumin

    1/4 teaspoon dried oregano

    1/4 teaspoon smoked paprika

    2 cups shredded Mexican-blend cheese, (divided)

    8 (8-inch) flour tortillas (also called soft-taco size)

    2 cups enchilada sauce, (divided)

    optional toppings: sour cream, cilantro, diced avocados

    Ohjeet

    1

    Preheat oven to 350ºF.

    2

    Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.

    3

    Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.

    4

    Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.

    5

    Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

    6

    Pour 1/4 cup of the enchilada sauce into a 9x13 baking dish, and spread it out to coat the bottom of the dish.

    7

    Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.

    8

    Pour the remaining 1 1/2 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.

    9

    Serve immediately and garnish with desired toppings.