Ingredients with Measurements:
- 1 can of black beans (15 oz)
- 1/2 cup of diced onion
- 1/2 cup of diced bell pepper
- 1/2 cup of corn kernels
- 1/2 cup of enchilada sauce
- 1/2 cup of shredded cheddar cheese
- 8 corn tortillas
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking dish (9x13 inches)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and cook until they are soft and translucent.
3. Add the corn kernels and black beans to the skillet, and stir until they are heated through. Season with salt and pepper to taste.
4. Warm the corn tortillas in the microwave or on a skillet until they are pliable.
5. Spread a spoonful of enchilada sauce on each tortilla, and then spoon the black bean mixture onto the center of each tortilla. Roll up the tortillas and place them seam-side down in a baking dish.
6. Pour the remaining enchilada sauce over the rolled-up tortillas, and sprinkle the shredded cheddar cheese on top.
7. Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 35g
Protein: 14g
Substitutions for ingredients:
- You can use any type of beans instead of black beans.
- You can use any type of cheese instead of cheddar cheese.
- You can add any type of vegetables to the black bean mixture, such as zucchini or mushrooms.
Variations:
- You can add cooked chicken or ground beef to the black bean mixture for a meatier version.
- You can use flour tortillas instead of corn tortillas.
- You can make a vegetarian version by omitting the cheese or using a vegan cheese substitute.
Tips and tricks:
- To prevent the tortillas from cracking when rolling them up, warm them up first.
- You can make the black bean mixture ahead of time and store it in the refrigerator until ready to use.
- You can garnish the enchiladas with chopped cilantro or sliced avocado.
Storage instructions:
- Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the enchiladas, place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the enchiladas on a colorful plate with a side of Mexican rice and a dollop of sour cream.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Diced tomatoes
- Sliced jalapeños
Pairings:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the tortillas crack when rolling them up, warm them up more or use fresher tortillas.
Food safety advice:
- Make sure to cook the black bean mixture until it is heated through to prevent any foodborne illnesses.
Food history:
- Enchiladas originated in Mexico and are a popular dish in Mexican cuisine.
Flavor profiles:
- Savory
- Spicy
- Cheesy
- Tangy
Serving suggestions:
- Serve the enchiladas hot with a side of Mexican rice and refried beans.
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Region: Mexican