Black beans enchilada recipe

The vegetarian black beans enchiladas

The black beans enchiladas is a recipe for a nice and simple enchilada dish, in this case your tortillas stuffed with cooked black beans and covered with cream, onions and cheese. This enchilada is a vegetarian alternative created by simply removing the chicken from the chicken black beans version, as the beans have a rich and deep flavor on their own, when properly seasoned. This enchilada is a healthy alternative that has most of the nutrients you need to keep going... it is also very easy to make, as you will see.

Recipe for black beans enchiladas

Ingredients

* 1 tablespoon of extra-virgin olive oil.
* 1 cup of chopped onion bits.
* 2 teaspoons of garlic finely cut.
* 20 ounces of cooked black beans, or canned (see here for how to prepare mexican black beans)
* 1/4 cup dried chicken broth.
* 2 teaspoons of dry chicken broth (powder) to make the chicken broth (use vegetable broth for 100% vegetarian recipe).
* 1 tablespoon of dry cut epazote or 2 tablespoons of freshly chopped epazote.
* 8 corn tortillas 6 inches in diameter at least.
* 1 and 1/2 cups (180 g or 6 ounces) of cheese style asadero, or manchego.
note: asadero can be replaced by Monterey Jack, and manchego can be replaced by feta cheese.
* 1/2 cup of finely cut onion.
* 1/2 cup sour cream.
* 4 tablespoons 35% cream.

Cooking instructions:

1. Preheat the oven to 350°F (175°C). In a large enough skillet, warm the olive oil to a medium high temperature. Start by cooking the onion bits and the garlic, mixing occasionally, until they are soft.
2. In a food processor or blender, blend the cooked onion and the garlic, the cooked black beans, the chicken broth; cover and process pulsing at a low speeds until everything is coarsely ground and not liquified.
Put the mixture back in the skillet we had used and stir in the epazote. Keep everything warm to a medium - low temperature while continue this procedure. 3. It wraps 4 tortillas in a damp paper towel for microwave. Heat them up on high, from 20 to 30 seconds or until they are nice and soft but stopping before they break apart.
4. Dip every tortilla in the beans mixture to coat them well. Place more black beans at the center of every tortilla; sprinkle bit of cheese. Wrap the tortillas around the black bean sauce.
5 . Put in an oven going baking pan (about 9" per side);
Pour the remaining black bean mixture over the stuffed tortillas; then sprinkle the cheese and the finely chopped onion on top.
In a small bowl, mix the two creams and pour that over the stuffed tortillas.
6. Bake without covering during 15 minutes or until the cheese on top gets golden brown.

Serve while everything is warm...