Mexican > Enchilada

Tomatillo and Black Bean Enchiladas Recipe

Ingredients with Measurements:
- 12 corn tortillas
- 1 can black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup salsa verde
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 2 cups shredded Monterey Jack cheese
- 1/4 cup sliced black olives
- 1/4 cup diced red onion

Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large mixing bowl, combine the black beans, cooked brown rice, salsa verde, sour cream, cilantro, cumin, chili powder, and salt. Mix well.

3. Warm the tortillas in the microwave for 30 seconds or until they are pliable.

4. Spread a spoonful of the black bean mixture down the center of each tortilla. Roll up tightly and place seam-side down in the baking dish.

5. Pour any remaining black bean mixture over the top of the enchiladas.

6. Sprinkle the shredded cheese over the top of the enchiladas.

7. Cover the baking dish with aluminum foil and bake for 20 minutes.

8. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

9. Remove the enchiladas from the oven and sprinkle the sliced black olives and diced red onion over the top.

10. Serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 12g
Cholesterol: 60mg
Sodium: 1110mg
Carbohydrates: 42g
Fiber: 9g
Sugar: 4g
Protein: 22g

Substitutions for ingredients:
- If you don't have salsa verde, you can use regular tomato salsa instead.
- If you don't have black beans, you can use pinto beans or kidney beans instead.
- If you don't have sour cream, you can use plain Greek yogurt instead.
- If you don't have Monterey Jack cheese, you can use cheddar cheese or a Mexican blend cheese instead.

Variations:
- Add cooked shredded chicken or ground beef to the black bean mixture for a meat version.
- Use flour tortillas instead of corn tortillas.
- Add diced green chilies to the black bean mixture for extra flavor.

Tips and tricks:
- Warm the tortillas in the microwave or on a skillet before rolling them up to prevent them from cracking.
- Use a spoon to spread the black bean mixture down the center of each tortilla for even distribution.
- Cover the baking dish with aluminum foil to prevent the cheese from burning.
- 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:
Reheat the enchiladas in the microwave or oven until heated through.

Presentation ideas:
Serve the enchiladas on a bed of shredded lettuce or with a side of guacamole.

Garnishes:
- Sliced avocado
- Chopped fresh cilantro
- Diced tomatoes

Pairings:
- Spanish rice
- Refried beans
- Corn on the cob

Suggested side dishes:
- Chips and salsa
- Mexican street corn
- Black bean salad

Troubleshooting advice:
- If the tortillas are cracking, warm them up for a few more seconds in the microwave or on a skillet.
- If the cheese is burning, cover the baking dish with aluminum foil before baking.

Food safety advice:
- Make sure to wash your hands and all cooking surfaces before preparing the enchiladas.
- Cook the enchiladas to an internal temperature of 165°F to ensure they are safe to eat.

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 topped with a chili sauce.

Flavor profiles:
The tomatillo and black bean enchiladas have a tangy and slightly spicy flavor from the salsa verde and chili powder. The black beans and brown rice add a nutty and earthy flavor, while the Monterey Jack cheese adds a creamy and salty flavor.

Serving suggestions:
Serve the enchiladas with a side of Spanish rice and refried beans for a complete meal. Top with sliced avocado and chopped fresh cilantro for added flavor.

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Region: Mexican

Taste: Savory, Tangy, Spicy, Creamy, Cheesy