Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 cup of shredded cheddar cheese
- 1/2 cup of chopped onion
- 1/2 cup of chopped green bell pepper
- 1/2 cup of chopped red bell pepper
- 1/2 cup of chopped fresh cilantro
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of salt
- 8 corn tortillas
- 1 can of enchilada sauce
Special equipment needed:
- 9x13 inch baking dish
- Non-stick cooking spray
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, combine black beans, cheddar cheese, onion, green bell pepper, red bell pepper, cilantro, cumin, chili powder, garlic powder, and salt. Mix well.
3. Heat the tortillas in the microwave for 30 seconds to make them more pliable.
4. Place a spoonful of the bean and cheese mixture in the center of each tortilla and roll it up tightly. Place the rolled tortillas seam side down in the baking dish.
5. Pour the enchilada sauce over the rolled tortillas, making sure to cover them completely.
6. Cover the baking dish with foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
8. Let the enchiladas cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 900mg
Carbohydrates: 35g
Fiber: 8g
Sugar: 4g
Protein: 15g
Substitutions for ingredients:
- Instead of black beans, you can use pinto beans or kidney beans.
- Instead of cheddar cheese, you can use Monterey Jack cheese or a Mexican blend cheese.
- Instead of enchilada sauce, you can use salsa or tomato sauce.
Variations:
- Add cooked ground beef or shredded chicken to the bean and cheese mixture for a meatier version.
- Top the enchiladas with sliced avocado or sour cream before serving.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- To prevent the tortillas from cracking, heat them in the microwave or on a skillet before rolling them up.
- Use a spoon to evenly distribute the bean and cheese mixture in the tortillas.
- If you prefer spicier enchiladas, add more chili powder or diced jalapenos to the bean and cheese mixture.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in the microwave or oven until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of Mexican rice and a dollop of guacamole.
Garnishes:
- Chopped fresh cilantro
- Sliced jalapenos
- Diced tomatoes
- Sliced avocado
- Sour cream
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the tortillas crack while rolling them up, try heating them for a few more seconds in the microwave or on a skillet.
- If the enchiladas are too dry, add more enchilada sauce or tomato sauce to the baking dish before baking.
Food safety advice:
- Make sure to cook the enchiladas to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover enchiladas in the refrigerator within 2 hours of cooking.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine. They are made by rolling a tortilla around a filling, typically meat or beans, and then covering them in a chili pepper sauce.
Flavor profiles:
The bean and cheese enchiladas are savory and slightly spicy, with a creamy texture from the melted cheese.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican
Taste: Savory, Cheesy, Spicy, Tangy, Creamy, cheesy, tangy, spicy, hearty