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    Cheesy Black Bean Enchiladas with Long Green Pepper, Cilantr

    Dinner
    Full Meal
    Vegetarian
    ​

    2 servings

    hidangan

    40 minutes

    masa aktif

    50 minutes

    jumlah masa
    Mula Memasak

    Bahan-bahan

    1 unit Roma Tomato

    ¼ ounce Cilantro

    1 unit Long Green Pepper

    4 tablespoon Sour Cream

    6 unit Flour Tortillas

    1 unit Tex-Mex Paste

    1 unit Red Onion

    1 unit Lime

    13 ⅖ ounce Black Beans

    1 tablespoon Southwest Spice Blend

    1 ½ ounce Tomato Paste

    ½ cup Mexican Cheese Blend

    2 teaspoon Vegetable Oil

    1 tablespoon Butter

    Salt

    Pepper

    Arahan

    • Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. • Dice tomato. Roughly chop cilantro. Halve, peel, and finely dice onion. Quarter lime. Core, deseed, and dice green pepper. Drain beans over a small bowl, reserving liquid.

    • In a second small bowl, combine tomato, cilantro, 2 TBSP onion, and a squeeze of lime juice to taste. Season with salt and pepper. • In a third small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • 4 SERVINGS: Use 4 TBSP onion.

    • Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes. Add remaining onion; cook until just softened, 2-3 minutes. • Add Southwest Spice, half the beans, and 2 TBSP reserved bean liquid (you’ll use more of each in the next step). Cook, stirring, until fragrant and warmed through, 2-3 minutes more. Season with salt and pepper. Turn off heat.

    • Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans; cook, stirring, until slightly softened, 2-3 minutes. Add 3 TBSP remaining bean liquid (you may have some left over). Simmer until warmed through, 1-2 minutes. • Lower heat, then stir in 1 TBSP butter and salt (we used ½ tsp kosher salt). • Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper. • 4 SERVINGS: Use 1/3 cup remaining bean liquid, 2 TBSP butter, and 1 tsp kosher salt.

    • Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, and place enchiladas seam sides down in an 8-by-11-inch baking dish or large ovenproof pan. • In a bowl or liquid measuring cup, combine tomato paste, Tex-Mex paste, and ½ cup water. • 4 SERVINGS: Use a 9-by-13-inch baking dish or two smaller ones. Use ¾ cup water.

    • Pour sauce over enchiladas to thoroughly coat. Top with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese melts, 5-7 minutes. • Top enchiladas with lime crema and pico de gallo. Serve directly from baking dish with remaining lime wedges on the side.

    Pemakanan

    Saiz Hidangan

    -

    Kalori

    890 kcal

    Jumlah Lemak

    37 g

    Lemak Tepu

    19 g

    Lemak Tidak Tepu

    -

    Lemak Trans

    -

    Kolesterol

    65 mg

    Natrium

    2490 mg

    Jumlah Karbohidrat

    110 g

    Serat Pemakanan

    12 g

    Jumlah Gula

    16 g

    Protein

    25 g

    2 servings

    hidangan

    40 minutes

    masa aktif

    50 minutes

    jumlah masa
    Mula Memasak

    Bersedia untuk mula memasak?

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    Bahan-bahan

    1 unit Roma Tomato

    ¼ ounce Cilantro

    1 unit Long Green Pepper

    4 tablespoon Sour Cream

    6 unit Flour Tortillas

    1 unit Tex-Mex Paste

    1 unit Red Onion

    1 unit Lime

    13 ⅖ ounce Black Beans

    1 tablespoon Southwest Spice Blend

    1 ½ ounce Tomato Paste

    ½ cup Mexican Cheese Blend

    2 teaspoon Vegetable Oil

    1 tablespoon Butter

    Salt

    Pepper

    Arahan

    1

    • Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. • Dice tomato. Roughly chop cilantro. Halve, peel, and finely dice onion. Quarter lime. Core, deseed, and dice green pepper. Drain beans over a small bowl, reserving liquid.

    2

    • In a second small bowl, combine tomato, cilantro, 2 TBSP onion, and a squeeze of lime juice to taste. Season with salt and pepper. • In a third small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • 4 SERVINGS: Use 4 TBSP onion.

    3

    • Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes. Add remaining onion; cook until just softened, 2-3 minutes. • Add Southwest Spice, half the beans, and 2 TBSP reserved bean liquid (you’ll use more of each in the next step). Cook, stirring, until fragrant and warmed through, 2-3 minutes more. Season with salt and pepper. Turn off heat.

    4

    • Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans; cook, stirring, until slightly softened, 2-3 minutes. Add 3 TBSP remaining bean liquid (you may have some left over). Simmer until warmed through, 1-2 minutes. • Lower heat, then stir in 1 TBSP butter and salt (we used ½ tsp kosher salt). • Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper. • 4 SERVINGS: Use 1/3 cup remaining bean liquid, 2 TBSP butter, and 1 tsp kosher salt.

    5

    • Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, and place enchiladas seam sides down in an 8-by-11-inch baking dish or large ovenproof pan. • In a bowl or liquid measuring cup, combine tomato paste, Tex-Mex paste, and ½ cup water. • 4 SERVINGS: Use a 9-by-13-inch baking dish or two smaller ones. Use ¾ cup water.

    6

    • Pour sauce over enchiladas to thoroughly coat. Top with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese melts, 5-7 minutes. • Top enchiladas with lime crema and pico de gallo. Serve directly from baking dish with remaining lime wedges on the side.