Saturday, July 2, 2011

Meatless Meal: Spicy Bean Enchiladas

It's been a while since there's been a food-related post on this blog, so I figured it was time to remedy that! Here's a great recipe that's healthy, cheap, and meatless!

With just under a month until we move out, Operation Pantry Clean Out is in full effect. Somehow, even in just 7 months of living here, we have accumulated a pretty full pantry and fridge/freezer. Typical! We have no desire to move a ton of food with us across the country, so we are seriously trying to use up what we have.

When I spotted this recipe for Spicy Black Bean Enchiladas, I immediately knew I wanted to make it. Not only did it look delicious, but it would also be a good use for a couple of the cans of beans and green chiles that were hanging out in our pantry. Perfect!

I made a few adjustments to the recipe, which I noted below, but mostly kept it the same. And oh man were these tasty!! They were super filling, even despite being meatless, and I loved the creaminess that the sour cream added to the filling.

They were super easy to make too, especially with a little help from the husband. We tag teamed the filling and rolling of the tortillas, which made it go a lot faster. I love working together in the kitchen! Great husband-wife bonding time. :)
Spicy Bean Enchiladas

Source: Adapted from Keep it Simple Foods

Makes 4-6 servings


1 package small corn tortillas (with 10-12 in a package)

2 cans black beans, drained and rinsed (I used 1 can of black beans and 1 can of red kidney beans since that's what I had on hand)

2 cloves garlic, minced

1 handful cilantro, chopped (plus some for garnish if desired)

1/2 cup onion, chopped (divided)

1 small can green chilis or a spoonful of jarred/fresh sliced jalapenos

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon chili powder

1/2 teaspoon cinnamon (The Husband said he would omit the cinnamon next time, as he doesn't like cinnamon in savory foods. I couldn't even taste it though, so it didn't bother me!)

1/2 cup (light) sour cream (You could also sub plain greek yogurt for this but I didn't have any...gasp!)

1 cup shredded Monterey jack cheese (or whatever kind you like) (divided)

1/2 lime (juice and zest)

1 can green enchilada sauce (I used a jar of tomatillo green salsa that I had on hand instead of enchilada sauce....but I also think these would be yummy with RED enchilada sauce. Just use whatever you have!)

Directions: Preheat oven to 350 degrees.

In a mixing bowl, combine beans, garlic, about a third of the chopped onions, cilantro, green chiles, all the spices, sour cream, lime juice & zest and about 1/3 cup of cheese. Combine well.

Spoon about 1/4 cup of the filling into each of the corn tortillas and roll them by hand. Try to get them as tight as you can and then place them in a baking dish seam side down.

Pour the green sauce on top so that it coats each tortilla.

Top with the remaining cheese, onions, and chopped pickled jalapenos (if desired).

Bake for 15 to 20 minutes until cheese is melted and tortilla edges look crispy and brown. Let sit for about 2 minutes before serving. Top with more sour cream, cilantro, jalepenos, or whatever you like!

NOTE: You could easily add some chopped, cooked chicken to the enchiladas if you need more substance. I'm sure it would be tasty, but they don't need it! They are very flavorful and yummy as written!

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