ENCHILADAS WITH BLACK BEANS “SEVEN POINT FIVE”
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 4-6 servings
- 4 CUPS GREEN ENCHILADA SAUCE
- 2 TBSP OLIVE OIL
- 1 CUP CHOPPED RED ONION
- 1 RED BELL PEPPER, CHOPPED
- 1 TSP GROUND CUMIN
- 1/4 TSP CHILI POWDER
- 1 CAN (15 OZ) BLACK BEANS, DRAINED AND RINSED, OR 1 1/2 CUPS COOKED BLACK BEANS
- 7 OZ SALSA VERDE
- 1/2 TSP SALT
- 1/2 TSP FRESHLY GROUND BLACK PEPPER
- 8 TORTILLAS
- CHOPPED CILANTRO, FOR GARNISHING
Heat oven to 350°F. Spray 9 x 13-inch baking dish with cooking spray. In a 10-inch skillet, heat oil over medium heat.
Add onion, bell peppers, chili powder, and cumin; cook and stir for 4 to 5 minutes or until the onions are tender. Stir in salsa and beans. Remove from heat.
One at a time, with tongs hold the tortillas over a stovetop burner over medium heat to brown slightly, about 30 seconds per side. Set aside.
Pour 2 cups of the enchilada sauce into a 9 x 13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate.
Spread Seven Point Five cheese along with 1/4 cup bean mixture along the center of each tortilla. Roll up tightly, and place seam sides down in a baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas.
Bake for 25 to 30 minutes or until the sauce is bubbly around the edges. Garnish with chopped cilantro.