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.
VEGETARIAN BLACK BEAN ENCHILADAS
A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.
Provided by Alexis
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 22
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.
Nutrition Facts : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 g
EASY CHICKEN ENCHILADA SOUP
Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.
Provided by Gregory Chapman
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 45.5 g, Cholesterol 78.3 mg, Fat 5.4 g, Fiber 12.1 g, Protein 41.1 g, SaturatedFat 1.3 g, Sodium 1915 mg, Sugar 5.6 g
BLACK BEAN ENCHILADA SOUP
Vegetarian, Quick and easy. My family LOVES this recipe. Need to put it here so I don't lose it. I got this recipe from a friend and adpated it w/ what I had in my pantry.
Provided by ammdmorrow
Categories Black Beans
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Add all ingredients except ramen noodles, cheese and corn chips to cooking pot.
- Heat until just comes to a boil.
- Reduce and cook for 20 minutes.
- Break up ramen noodles and add to soup, simmer until noodles are done.
- Serve topped with cheese and crushed corn chips on top.
Nutrition Facts : Calories 141.4, Fat 0.8, SaturatedFat 0.1, Sodium 228.3, Carbohydrate 29.4, Fiber 6.4, Sugar 2.6, Protein 7
CREAMY BLACK BEAN ENCHILADAS
This was based on a Cambells recipe that called for chicken instead of black beans. I like it better with beans than with chicken. To make this recipe totally vegetarian, you could use cream of mushroom soup.
Provided by Shiraz
Categories Black Beans
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine soup, sour cream, picante sauce, and chili powder.
- In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
- Divide bean mixture into tortillas.
- Roll with seam down in a 9x13 pan.
- Pour remaining sauce over top of enchiladas.
- Cover and bake at 350 for 40 minutes.
- (I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.) After baking, top with green onion and tomato.
CHICKEN, BLACK BEAN AND SOUR CREAM ENCHILADAS
Lots of enchilada recipes here on Zaar, but I didn't see this one. This recipe was based from a recipe I found in a Kraft cookbook, since I didn't have enough of all the ingredients called for in the recipe I improvised and came up with this. Quick, easy and yummy!
Provided by Busy Lindsay
Categories < 60 Mins
Time 50m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1 cup sour cream, chicken, black beans, 1 cup shredded cheese, 1/3 cup salsa, parsley, and cumin.
- Spoon about 1/4 cup of the chicken mixture down each tortilla and roll up. Place in a 13x9 baking dish.
- Top enchiladas with remaining 1 cup of salsa and cover. Bake at 350 for 30 minutes.
- Sprinkle with remaining cheese. Bake 5 - 10 more minutes or until cheese is melted.
- Serve with lettuce, tomato, salsa and sour cream.
Nutrition Facts : Calories 639.8, Fat 26.5, SaturatedFat 13.4, Cholesterol 63.6, Sodium 1645.1, Carbohydrate 73.5, Fiber 6.5, Sugar 2.5, Protein 28.3
ENCHILADA SOUP
This is one of my most favorite soup recipes! my family requests it on cold rainy days or for a Mexican fiesta. It will definitely take the chill off your bones. Be sure to watch the amount of pepper, or you will get it too hot! The enchilada sauce is spicy in itself. I've added cooked Fajita chicken to this to make it even heartier.
Provided by Vseward Chef-V
Categories Spanish
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.
- Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.
- (Meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp).
- To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese.
- ENJOY ~V.
Nutrition Facts : Calories 211.9, Fat 8.5, SaturatedFat 4.9, Cholesterol 21.4, Sodium 1461.4, Carbohydrate 24.5, Fiber 4.1, Sugar 9.2, Protein 11
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