Salsa Verde Black Bean Enchiladas

Name: How to cook Salsa Verde Black Bean Enchiladas - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Ryan Borses

Salsa Verde Black Bean Enchiladas

Modified from HelloFresh recipe. Easy quality weeknight vegetarian Mex fix. No verde recipe included here; not too hard to prepare homemade but definitely makes it a weekend project.

Ingredient

Food ration :

2-3 servings

Cooking time :

1 hr

poblano pepper, seeded and sliced into thin strips

yellow onion, sliced into thin strips

1/3 cup

Cooking instructions

* Step 1

Strain black beans, collecting juice

* Step 2

Whisk spices together with salt and pepper to taste

* Step 3

In large pan, toss onions in oil on medium heat, 5 minutes or until translucent

* Step 4

Add peppers and cook/ stir, 3-5 minutes or until veggies are soft. Meanwhile, start beans

* Step 5

Cook HALF the beans in oil in a small pot over medium high heat, 2-3 mins. Add 2 tbsp bean juice, bring to simmer and reduce to LOW, 2-3 minutes. Meanwhile, go back to veggies.

* Step 6

Add corn, remaining beans, and half of the spice mix. Cook/stir 3 minutes or until fragrant/ tasty, then remove from heat.

* Step 7

Add 1 tbsp butter to beans in pot. Mash into refried bean consistency. This is the bottom layer for each tortilla and the “paste” to keep them together

* Step 8

Preheat oven to 475 as you start assembling 6 enchiladas. Coat entirely with bean paste, spoon in filling on one side, roll up tightly and place seam side down in large square glass pan.

* Step 9

Generously ladle salsa verde over all 6 enchiladas. Do the same with cheese.

* Step 10

Place enchiladas in oven for 3-5 minutes (hard to go wrong) or until satisfactorily melty. Meanwhile, mix remaining spice blend into sour cream, and add enough water to reach drizzling consistency. When done, drizzle crema on top and serve!

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