Black Bean And Veggie Enchiladas Food

BLACK BEAN VEGGIE ENCHILADAS

Steps:

• In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

VEGGIE BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
• In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet (I don't have a lid for mine, so I just placed a cookie sheet on top). Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
• Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with remaining spinach and cook until all of the spinach has wilted.
• Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, 1/4 cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with 1/2 teaspoon salt and some freshly ground black pepper, to taste.
• Assemble the enchiladas: Pour 1/4 cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.
• Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
• Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn't golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
• Remove from oven and let the enchiladas rest for 10 minutes (they're super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately.

VEGETARIAN BEAN AND CHEESE ENCHILADAS

Steps:

• Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
• Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn't particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
• Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
• Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
• Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
• Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.

VEGETABLE ENCHILADAS

Steps:

• Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
• Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
• Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
• Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

VEGETARIAN BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
• Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
• Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
• Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.

VEGETARIAN BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 400 degrees.
• In a small bowl combine the tomato sauce with 1 tbsp of cumin and 1 tsp chili, whisk and set aside.
• In a medium bowl combine the black beans,green chilies, the remaining cumin and garlic. Mix well.
• Put some olive oil on the bottom of a large casserole pan. Pour 1 cup of tomato sauce mixture onto the bottom.
• Take a tortilla, put 2 heaping tbsp of the bean mixture down the center, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled.
• Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce.
• Cover the whole thing with the grated cheese.
• Bake the enchiladas for 20-25 minutes until the cheese melts.

BLACK BEAN AND VEGGIE ENCHILADAS

Steps:

• Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
• Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.
• Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.
• Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.
• Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.

BLACK BEAN ENCHILADAS (GLUTEN FREE AND VEGAN)

Steps:

• Heat the oil in a skillet and saute the garlic and peppers for 3 to 4 minutes. Peppers should stay crunchy. Remove from the heat.
• Stir in the mashed beans, corn, scallions, herbs, vinegar, salt and pepper. Set aside.
• Heat a non-stick skillet. Soften each corn tortilla before filling it by placing in the hot skillet and swirling it around for 30 seconds on each side. Dip the tortilla into the warmed Charred Tomato Sauce.
• NOTE: I didn't dip mine, I held the tortilla in my hand and put the sauce onto it with a ladle then swirled it around like you would sauce on a pizza. I found this easier. You use less sauce as well.
• Lay the tortilla into the baking dish or a plate and put 2 tablespoons of the bean mixture and a little cheese on it then roll up and put seam side down into the dish you are going to bake this inches.
• Continue filling and rolling the tortillas until you are done repeating the above steps.
• I poured the remaining sauce I had over the enchiladas and sprinkled it with more cheese.
• I baked my casserole at 350 for 40 minutes. Best to check after 30 minutes as my oven is slow, and you don't want to burn this.
• If you make these the day ahead store in the fridge then bake when you are going to eat them.
• You can serve these with Sour Cream if you wish.
• Bon Appetit.