Best 2 Black Bean And Cheese Enchiladas Recipes
Indulge in the savory and delightful experience of black bean and cheese enchiladas, a culinary masterpiece that tantalizes taste buds and warms hearts. This delectable dish is a fusion of zesty spices, creamy cheese, and hearty black beans, wrapped in soft and fluffy tortillas. Whether you're a seasoned chef or a novice cook, our guide will lead you through a culinary journey, providing you with the knowledge and inspiration to create the perfect black bean and cheese enchiladas. From selecting the freshest ingredients to mastering the art of folding and baking, we'll uncover the secrets to crafting this mouthwatering dish that will leave your family and friends craving for more.
Here are our top 2 tried and tested recipes!
CHEESE, BLACK BEAN, AND ONION ENCHILADAS
Steps:
- In a medium saucepan, mix tomato sauce, oregano, cumin, and chili powder. Boil and then simmer on low for 8-10 minutes. While the sauce is cooking, mix together 2 and a half cups of the cheese, the black beans, and the onion in a bowl. Get two large plates and two 8 by 12 glass pans. Generously layer tomato sauce and tortillas so that each tortilla is covered in sauce. One by one, place the tortillas on the other plate, fill with the cheese mixture, wrap, and place in pans. Bake at 350 for 25 minutes.
BLACK BEAN AND CHEESE ENCHILADAS
These cheesy black bean enchiladas are a perfect weeknight dinner ready in one hour!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
- Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
- Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.
Nutrition Facts : Calories 660, Carbohydrate 61 g, Cholesterol 65 mg, Fat 2, Fiber 7 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g
Tips:
- Use canned black beans. They're already cooked and ready to use, which saves time. If you use dried black beans, be sure to soak them overnight before cooking.
- Shred your own cheese. Pre-shredded cheese contains additives that can prevent it from melting smoothly. Shredding your own cheese ensures that it will melt evenly and create a gooey, delicious filling.
- Use a variety of cheeses. A combination of cheddar, Monterey Jack, and queso Oaxaca creates a flavorful and complex filling. You can also use other cheeses, such as mozzarella, Pepper Jack, or Colby Jack.
- Don't overfill the enchiladas. Too much filling will make them difficult to roll and they may burst open when you bake them.
- Bake the enchiladas until the cheese is melted and bubbly. This usually takes about 20 minutes.
- Serve the enchiladas with your favorite toppings. Some popular options include sour cream, guacamole, salsa, and pico de gallo.
Conclusion:
Black bean and cheese enchiladas are an easy-to-make, delicious meal that the whole family will love. They're perfect for a weeknight dinner or a weekend brunch. With a few simple tips, you can make the best black bean and cheese enchiladas you've ever tasted!
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