Ingredients with Measurements:
- 8 corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies, drained
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, and cook until softened, about 5 minutes.
3. Add garlic, cumin, chili powder, salt, and pepper, and cook for another minute.
4. Add black beans and diced tomatoes with green chilies, and cook until heated through.
5. Remove from heat and stir in 1/2 cup of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese.
6. Warm tortillas in the microwave or on a griddle until pliable.
7. Spoon vegetable mixture onto each tortilla, roll up, and place seam-side down in a 9x13 inch baking dish.
8. Sprinkle remaining cheese over the top of the enchiladas.
9. Bake for 20-25 minutes, or until cheese is melted and bubbly.
10. Garnish with fresh cilantro, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- Serves 4-6
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 36g
- Protein: 16g
- Fiber: 9g
Substitutions for ingredients:
- Any type of cheese can be used in place of cheddar and Monterey Jack.
- Any type of canned beans can be used in place of black beans.
- Any type of diced tomatoes can be used in place of diced tomatoes with green chilies.
Variations:
- Add cooked chicken or ground beef to the vegetable mixture for a meatier version.
- Use flour tortillas instead of corn tortillas.
- Top with sour cream or guacamole before serving.
Tips and tricks:
- Warm tortillas before rolling to prevent them from cracking.
- Use a toothpick to hold the enchiladas together while baking.
- Make the vegetable mixture ahead of time for an easy weeknight meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve with a side of rice and beans for a complete meal.
- Top with fresh salsa or pico de gallo.
Garnishes:
- Fresh cilantro
- Sour cream
- Guacamole
- Salsa
Pairings:
- Serve with a side of rice and beans for a complete meal.
- Pair with a margarita or Mexican beer.
Suggested side dishes:
- Spanish rice
- Refried beans
- Corn on the cob
Troubleshooting advice:
- If tortillas are cracking, try warming them up more before rolling.
- If cheese is not melting, try broiling for a few minutes at the end of baking.
Food safety advice:
- Make sure to cook vegetables and beans thoroughly before using in the enchiladas.
Food history:
- Enchiladas originated in Mexico and have been a popular dish for centuries.
Flavor profiles:
- Cheesy, spicy, and savory.
Serving suggestions:
- Serve hot and garnish with fresh cilantro.
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Region: Mexican