BLACK BEAN ENCHILADAS, SPICY SAUCE
- Servings : 3
- Preparation : 10 minutes
- Cook time : 25 minutes
- Calories : 390 cal
- Carbohydrate : 57 g
- Lipid : 11 g
- Fiber : 12 g
- Protein : 17 g
Ingredients
Black beans filling:
- 15 ml (1 tbsp.) olive oil
- 1 large onion, chopped
- 1 clove of garlic chopped
- 1 red pepper cut into strips
- 30 ml ( 2 tbsp) chili powder
- 60 ml (1/4 cup) water
- 310 ml (1 ¼ cup) black beans, rinsed and drained
- Fresh herbs, to taste
Enchiladas:
- Salt and pepper, to taste
- 125 ml (1/2 cup) store-bought salsa verde
- 125 ml (1/2 cup) tomato sauce
- 6 small whole wheat tortillas
Side:
- 80 ml (1/3 cup) shredded light cheddar cheese
- Light sour cream
Steps
1 - In a non-stick pan, heat the oil.
2 - Cook the onion, garlic and pepper for 2 to 3 minutes. Season with salt and pepper to taste.
3 - Add the chili powder and cook for 1 minute. Add black beans and water. Mix well.
4 - Add fresh herbs to taste.
5 - Preheat oven at 190°C (375°F).
6 - In a bowl mix the salsa verde and tomato sauce
7 - In a baking dish pour half of the sauce and salsa mixture. Set aside.
8 - On a work surface, place the tortillas
9 - Add ¼ to ⅓ cup of black beans filling into each tortilla. Place in the sauce at the bottom of the reserved baking dish.
10 - Add the grated cheese on top
11 - Bake for 20 to 25 minutes (or until smooth, nice golden color and crispy texture).
12 - Remove from the oven.
13 - Serve the enchiladas immediately and accompany with light sour cream and the remaining sauce and salsa mixture.
Leave a comment