Seven Point Five ·

ENCHILADAS WITH BLACK BEANS “SEVEN POINT FIVE”

ENCHILADAS WITH BLACK BEANS “SEVEN POINT FIVE”

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

INGREDIENTS:

  • 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

DIRECTIONS: 

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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. 

Step 5

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. 

Step 6

Bake for 25 to 30 minutes or until the sauce is bubbly around the edges. Garnish with chopped cilantro.

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