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Black Bean Enchiladas
Adapted From: The Kitchn
Serves 4-6
1/2 yellow onion, diced small
1/2 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
1-2 tablespoons of olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6”-8” tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef
Heat saute pan or frying pan over medium heat with olive oil. Saute onions and peppers till softened with salt and black pepper. About 5-8 minutes.
In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of a 9x13 baking pan and spread it around evenly.
Preheat oven at 400°.
Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the baking pan. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the backing dish is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.
Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Cover with aluminum foil and bake for about 20 minutes. Uncover, sprinkle with leftover cheese and bake uncovered for an additional 5-10 minutes.
Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.
Adapted From: The Kitchn
Serves 4-6
1/2 yellow onion, diced small
1/2 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
1-2 tablespoons of olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6”-8” tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef
Heat saute pan or frying pan over medium heat with olive oil. Saute onions and peppers till softened with salt and black pepper. About 5-8 minutes.
In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of a 9x13 baking pan and spread it around evenly.
Preheat oven at 400°.
Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the baking pan. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the backing dish is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.
Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Cover with aluminum foil and bake for about 20 minutes. Uncover, sprinkle with leftover cheese and bake uncovered for an additional 5-10 minutes.
Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.
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