Spicy Black Bean, Green Chili & Manchego Enchiladas
Spicy black bean enchiladas with green chilis, sour cream, Manchego cheese, and fiery red enchilada sauce. Perfect alongside fajita veggies and guacamole.
Foto: Minimalist Baker — Minimalist BakerBahan-bahan
- 12 small corn or flour tortillas ((I’d recommend flour))
- 1 15 -ounce can black beans ((drained and rinsed))
- 1 4 -ounce can diced green chilies
- 1 28 -ounce can red enchilada sauce ((such as Las Palmas))
- 1/2 cup grated Manchego cheese ((plus more for topping // or sub Cotija or Pepper Jack))
- 1/4 cup light sour cream or Greek yogurt
- Diced green onion
- Cilantro
- Grilled fajita vegetables
- Avocado
- Salsa
- Sour cream
Langkah-langkah
Preheat oven to 375 degrees F (190 C) and position a baking rack in the middle of the oven.
Combine black beans, green chilies, sour cream and manchego cheese in a mixing bowl. Taste and add salt and pepper if desired. Cumin may also be a good addition, but fine without. Set aside.
Warm the enchilada sauce in a large shallow pan over low-medium heat. Then turn off the heat.
Pour a small amount of enchilada sauce to lightly coat the bottom of a 9x13 dish (adjust pan size if altering batch size).
Transfer one tortilla at a time to the baking dish and flip to coat both sides. Then add 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled – should be about 10-12 enchiladas (as original recipe is written). As you go, add more of the warmed enchilada sauce to the baking dish to keep the tortillas lightly coated.
Top enchiladas with a bit more enchilada sauce down the middle (adding too much sauce can make these soggy).
Top with a bit more cheese and bake for 15-20 minutes or until the cheese is bubbly.
Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
Will keep in the fridge for a couple days. Reheat in oven or microwave.
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