Best 4 Web Exclusive Round 2 Recipe Black Bean Enchiladas Recipes
Welcome to the ultimate culinary adventure, where we embark on a journey to discover the most tantalizing recipe for "Web Exclusive Round 2 Recipe Black Bean Enchiladas." This delectable dish is a symphony of flavors and textures, featuring tender black beans, a rich and flavorful sauce, and a crispy, golden exterior. Whether you're a seasoned enchilada enthusiast or a novice cook looking to impress, this recipe will guide you through every step of the process, ensuring that you create a masterpiece that will delight your taste buds and leave you craving more. So, put on your apron, gather your ingredients, and prepare to embark on a culinary journey that will redefine your perception of enchiladas.
Here are our top 4 tried and tested recipes!
BLACK BEAN ENCHILADAS.
Make and share this Black Bean Enchiladas. recipe from Food.com.
Provided by meg.8973
Categories Black Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together soup, beans, sauce, salsa, 1/2 cup of cheese, olives, and onions.
- Coat casserole dish with some of the mix.
- Fill tortillas with a few spoons of the mixture, roll up and line in the casserole dish.
- Pour excess over top so it doesn't burn.
- Top with remaining cheese.
- Bake at 375* for 20 minutes.
Nutrition Facts : Calories 315.6, Fat 14.7, SaturatedFat 6.7, Cholesterol 25.1, Sodium 1881.4, Carbohydrate 31.8, Fiber 8, Sugar 9.1, Protein 16
BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
ROUND 2 RECIPE: BLACK BEAN ENCHILADAS
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Pour half the of the enchilada sauce into the bottom of a baking dish. Warm tortillas by wrapping in a damp paper towel and heating in microwave for 45 seconds or until soft and pliable. Place 2 tablespoons of black bean burger mixture onto the bottom third of a tortilla. Roll the tortilla up and place seam side down into the baking dish. Repeat with remaining black bean burger mixture and tortillas. Pour the remaining enchilada sauce over the filled tortillas. Top with the Cheddar and bake in the preheated oven for 15 to 20 minutes or until the cheese is browned and bubbly.
BLACK BEAN AND RICE ENCHILADAS
These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.
Provided by Diane Manzella
Categories Vegetarian Enchiladas
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
- Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
- Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 44.4 g, Cholesterol 18.5 mg, Fat 11 g, Fiber 7.7 g, Protein 12.8 g, SaturatedFat 4.7 g, Sodium 994 mg, Sugar 3.1 g
Tips:
- Soak the black beans overnight or for at least 8 hours before cooking. This will help to soften them and reduce the cooking time.
- Use a variety of vegetables in your enchiladas. This will add flavor and texture to the dish. Some good options include corn, bell peppers, onions, and squash.
- Be generous with the cheese. Cheese is what makes enchiladas so delicious! Use a combination of shredded cheddar cheese and Monterey Jack cheese for the best flavor.
- Don't overcook the enchiladas. They should be cooked until the cheese is melted and bubbly, but the tortillas should not be soggy.
- Serve the enchiladas with your favorite toppings. Some good options include sour cream, salsa, guacamole, and cilantro.
Conclusion:
Black bean enchiladas are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own liking. Whether you are a vegetarian or a meat-eater, there is a black bean enchilada recipe out there for you. So next time you are looking for a quick and easy meal, give black bean enchiladas a try. You won't be disappointed!
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