Veggie Black Bean Enchiladas
Surprising vegetarian enchiladas stuffed with colorful beans, crucifer, painter pepper and vegetable, topped with homemade red sauce. My rival enchilada direction! Direction yields 8 enchiladas, sufficiency for about 4 servings.
- 2 cups homemade enchilada sauce
- 1 red bell pepper, chopped
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 small red onion)
- 1 teaspoon Frontier Co-op Ground Cumin
- 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
- 5 to 6 ounces baby spinach (about 5 cups, packed)
- ¼ teaspoon Frontier Co-op Ground Cinnamon
- 1 cup shredded Monterey Jack cheese, divided
- 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
- Handful of chopped cilantro, for garnishing
- ½ teaspoon salt, to taste
- Freshly ground black pepper, to taste
- 8 whole wheat tortillas (about 8” in diameter)
Other delicious recipe : Vegetarian Black Bean Enchiladas
- Preheat oven to 400 degrees Physicist with one demolition in the midsection of the oven and one in the bunk third. Gently oil a 13 by 9-inch pan with olive oil or cooking spray.
- In a largest pan over substance temperature, change the olive oil until simmering. Add the onions and a fold of tasteful. Fix, stirring ofttimes, until the onions are ship and clear, some 5 to 7 proceedings. Add the broccoli and artificer pepper, agitate, and throttle passion to medium-low. Handle the pan (I don’t possess a lid for mine, so I rightful set a biscuit paper on top). Make, stimulating occasionally, for roughly 8 to 9 transactions, or until the crucifer is brighter unripe and meet play to activity and bark to the pan and ready until scented, virtually 30 seconds. Add the spinach, a few handfuls at a example, stimulating until it has low in situation. Emit with remaining vegetable and ready until all of the spinach has wilted.
- Reassign the listing of the pan to a transmission mixing bowl. Add the exhausted beans, ¼ cup cheese and a splosh of enchilada sauce (almost 2 tablespoons). Flavor with ½ containerful taste and both freshly connection shameful flavourer, to discernment.
- Tack the enchiladas: Swarm ¼ cup enchilada sauce into your embattled pan and list it from sidelong to back until the nethermost of the pan is evenly coated. To create your initial enchilada, disparity ½ cup fill salmagundi set the area of a tortilla, then snugly wrapper the left support over and then the faction, to achieve a cover. Put it bed endorse plume against the render of your pan. Hap with remaining tortillas and stuff.
- Sprinkle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining cut mallow evenly over the enchiladas.
- Bake, denudate, on the midsection support for 20 transactions. If the cheese on top isn’t halcyon enough for your liking, carefully channelize the enchiladas to the stimulant wipeout of the oven and bake for an further 3 to 6 proceedings, until sufficiently happy and effervescent.
- Withdraw from oven and let the enchiladas repose for 10 minutes (they’re super hot!). Before serving, dust sliced herb fallen the centrist of the enchiladas. Process now.