Ingredients with Measurements:
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 2 cups shredded Mexican cheese blend
- 8-10 corn tortillas
- 1 can enchilada sauce
Special equipment needed:
- 9x13 inch baking dish
- Non-stick skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a non-stick skillet, sauté the red bell pepper, onion, and garlic until softened.
3. Add the black beans, cumin, chili powder, salt, and black pepper to the skillet. Cook for 2-3 minutes until heated through.
4. Remove the skillet from heat and stir in the chopped cilantro.
5. Spread a thin layer of enchilada sauce on the bottom of the baking dish.
6. Warm the tortillas in the microwave for 30 seconds to make them pliable.
7. Spoon the black bean mixture onto each tortilla and roll up tightly. Place seam-side down in the baking dish.
8. Pour the remaining enchilada sauce over the rolled tortillas.
9. Sprinkle the shredded cheese over the top of the enchiladas.
10. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
11. Let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories per serving: 350
- Total fat: 16g
- Total carbohydrates: 36g
- Protein: 16g
Substitutions for ingredients:
- You can use any color bell pepper in place of the red bell pepper.
- If you don't have fresh cilantro, you can use dried cilantro or omit it altogether.
- You can use flour tortillas instead of corn tortillas.
Variations:
- Add cooked ground beef or shredded chicken to the black bean mixture for a meaty version.
- Use green enchilada sauce instead of red enchilada sauce for a different flavor.
- Top the enchiladas with sliced avocado or diced tomatoes for added freshness.
Tips and tricks:
- Warm the tortillas in the microwave for a few seconds to make them more pliable and easier to roll.
- Don't overfill the tortillas or they will be difficult to roll up.
- Use a spoon to spread the enchilada sauce evenly over the tortillas.
- Let the enchiladas cool for a few minutes before serving to prevent them from falling apart.
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 a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the enchiladas on a bed of shredded lettuce or with a side of Mexican rice.
Garnishes:
- Top the enchiladas with sour cream, sliced jalapeños, or chopped green onions.
Pairings:
- Serve the enchiladas with a side of refried beans or a Mexican-style salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Chips and salsa
Troubleshooting advice:
- If the tortillas are cracking when you roll them, they may be too cold. Warm them up in the microwave for a few seconds to make them more pliable.
Food safety advice:
- Make sure the black bean mixture is heated through before rolling it up in the tortillas.
- Store leftover enchiladas in the refrigerator and consume within 3 days.
Food history:
- Enchiladas are a traditional Mexican dish that date back to the Mayan civilization.
Flavor profiles:
- Savory, spicy, and cheesy.
Serving suggestions:
- Serve the enchiladas hot with your favorite toppings and sides.
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Region: Mexican