Staring our superfood black beans. This easy dish can be put together without much effort and little prep time. Oftentimes the needed ingredients are already in our kitchen. The Verde sauce and bean filling can be enhanced with your favorite veggies or complimentary fruit. Seasonal additions are the best.
SERVINGS – 4
PREP & COOK TIME 40 min
CALORIES 445 FAT 24g CARBOHYDRATES 143g PROTEIN 21g
10 corn tortillas 1 can black beans 1 large can green enchilada sauce 1 avocado 8 oz shredded cheese 1 tsp cumin 1 jalapeno Fresh cilantro 1 lime 1 garlic clove 2 tbsp olive oil 1/4 c. red onion Salt & Pepper to taste
Baking dish Large non-stick skillet
1 PREPARE THE FILLING
Drain and rinse the beans. Mince the garlic clove. Mince the jalapeno. Mince the red onion. Place skillet over medium heat with olive oil. Add the garlic, jalapeno, red onion, cumin and saute till onion is almost translucent (about 3 min). Add drained black beans and simmer for 3 – 4 minutes. Remove from heat.
2 PREPARE THE TORTILLAS
Place a moist paper towel around the tortillas and microwave for 30 sec. to steam them for easy folding.
Ready the enchilada sauce.
Blend the cilantro and lime juice into bean filling. Mix in 1/2 the diced avocado. Set 1/2 of cheese aside.
3 MAKING THE ENCHILADA’S
Preheat oven to 350`. Add 1/2 cup of salsa verde to cover the bottom of baking dish. Fill the tortilla with 1/4 c. bean filling and sprinkle with cheese. Roll up and place seam side down in the baking dish. Repeat until dish is full. Top enchiladas with the rest of the salsa verde and the remaining cheese. Bake for 10 min. or until golden brown. Take out of the oven and garnish the top with cilantro and diced avocado. Add jalapeno if you like it hot.
You can get creative with toppings and fillings, so go crazy.
Enjoy these yummy enchiladas any time of the year and leave us a comment if you’ve tried them in your kitchen.
Here’s to your health.