Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can black beans, drained and rinsed
- 1 bunch chaya leaves, stems removed and chopped
- 1 cup vegetable broth
- 1 can enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
3. Add cumin and chili powder and cook for 1 minute.
4. Add black beans, chaya leaves, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
6. Warm tortillas in the microwave or on a griddle.
7. Spoon the black bean and chaya mixture onto each tortilla and roll up tightly. Place seam side down in the baking dish.
8. Pour remaining enchilada sauce over the top of the enchiladas.
9. Sprinkle shredded cheddar cheese over the top of the enchiladas.
10. Bake for 20-25 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 45g
Protein: 15g
Fiber: 10g
Substitutions for ingredients:
- Can use spinach or kale instead of chaya leaves
- Can use chicken or beef broth instead of vegetable broth
- Can use Monterey Jack or Pepper Jack cheese instead of cheddar cheese
Variations:
- Add diced tomatoes or corn to the black bean and chaya mixture
- Top with sliced avocado or sour cream before serving
Tips and tricks:
- To make rolling the enchiladas easier, warm the tortillas in the microwave or on a griddle before filling them.
- Use a toothpick to hold the enchiladas together while baking.
- If you don't have enchilada sauce, you can make your own by blending together tomatoes, chili powder, cumin, and garlic.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place enchiladas in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve enchiladas on a bed of shredded lettuce or with a side of rice and beans.
Garnishes:
Top with chopped cilantro, sliced jalapeños, or a squeeze of lime juice.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce or vegetable broth to the black bean and chaya mixture.
- If the enchiladas are too wet, use less enchilada sauce or vegetable broth in the black bean and chaya mixture.
Food safety advice:
- Make sure to cook the black bean and chaya mixture to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover enchiladas in the refrigerator and consume within 3 days.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine. They are typically made with tortillas filled with meat, cheese, or beans and covered in a chili sauce.
Flavor profiles:
These enchiladas are savory and slightly spicy, with a hint of smokiness from the cumin and chili powder.
Serving suggestions:
Serve with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican