Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 can of diced tomatoes, drained
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 1 package of sopaipillas (10 count)
- 1 cup of shredded cheddar cheese
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Baking dish (9x13 inch)
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 onion and garlic and cook until softened, about 5 minutes.
3. Add the black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
4. Remove the skillet from the heat and set aside.
5. Open the package of sopaipillas and lay them out on a flat surface.
6. Spoon the bean mixture onto each sopaipilla, dividing it evenly among them.
7. Roll up each sopaipilla and place them seam-side down in the baking dish.
8. Sprinkle the shredded cheddar cheese on top of the sopaipilla enchiladas.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and sprinkle with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 395
- Fat: 16g
- Carbohydrates: 47g
- Protein: 16g
- Fiber: 9g
Substitutions for ingredients:
- You can substitute any type of canned beans for the black beans.
- You can use frozen corn instead of canned corn.
- You can use any type of shredded cheese you prefer.
Variations:
- You can add cooked ground beef or shredded chicken to the bean mixture for a meatier version.
- You can add diced green chilies for a spicier version.
Tips and tricks:
- Make sure to drain the canned ingredients well to avoid a watery filling.
- If the sopaipillas are too hard to roll, you can warm them up in the microwave for a few seconds to soften them.
Storage instructions:
- Store any leftover sopaipilla enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the sopaipilla enchiladas in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the sopaipilla enchiladas on a bed of shredded lettuce for a colorful presentation.
Garnishes:
- Top the sopaipilla enchiladas with a dollop of sour cream and a sprinkle of chopped green onions.
Pairings:
- Serve the sopaipilla enchiladas with a side of Spanish rice and refried beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Guacamole
- Chips and salsa
Troubleshooting advice:
- If the sopaipillas are too hard to roll, try warming them up in the microwave for a few seconds to soften them.
Food safety advice:
- Make sure to cook the sopaipilla enchiladas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Sopaipillas are a traditional Mexican pastry that is deep-fried and served with honey or cinnamon sugar.
Flavor profiles:
- The sopaipilla enchiladas have a savory and slightly spicy flavor from the bean mixture, and a cheesy and slightly sweet flavor from the melted cheddar cheese.
Serving suggestions:
- Serve the sopaipilla enchiladas with a side of Spanish rice and refried beans for a complete meal.
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Region: Mexican