Cheesy Black Bean Enchiladas With Green Pepper Cilantro Pico De Gallo Lime Crema Food

BLACK BEAN ENCHILADAS

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.

CHEESY BLACK BEAN ENCHILADAS WITH GREEN PEPPER, CILANTRO, PICO DE GALLO & LIME CREMA

Steps:

• • Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. • Dice tomato. Roughly chop cilantro. Halve, peel, and finely dice onion. Quarter lime. Core, deseed, and dice green pepper. Drain beans over a small bowl, reserving liquid.
• • In a second small bowl, combine tomato, cilantro, 2 TBSP onion (4 TBSP for 4 servings), and a squeeze of lime juice to taste. Season with salt and pepper. • In a third small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• • Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes. • Add remaining onion; cook until just softened, 2-3 minutes. • Add Southwest Spice, half the beans, and 2 TBSP reserved bean liquid (you'll use more of each in the next step). Cook, stirring, until fragrant and warmed through, 2-3 minutes more. • Season with salt and pepper. Turn off heat.
• • Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans; cook, stirring, until slightly softened, 2-3 minutes. • Add 3 TBSP remaining bean liquid (1⁄3 cup for 4 servings). (You may have some bean liquid left over.) Simmer until warmed through, 1-2 minutes. • Lower heat, then stir in 1 TBSP butter and salt (we used ½ tsp). (For 4, use 2 TBSP butter and 1 tsp salt.) • Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper.
• • Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in an 8-by-11-inch baking dish or large ovenproof pan. (For 4 servings, use a 9-by-13-inch dish or two smaller ones.)
• • Pour enchilada sauce over enchiladas to thoroughly coat. (TIP: You might not need all the sauce.) Top with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese melts, 5-7 minutes. • Top enchiladas with lime crema and pico de gallo. Serve directly from baking dish with any remaining lime wedges on the side.

CHEESY GREEN ENCHILADAS

Steps:

• Preheat oven to 350°F
• Lightly coat with oil or cooking spray a large 9x13 baking dish.
• In a large bowl combine, chicken, 1 1/2 cup of cheddar cheese, 1/1/2 cup of pepper jack cheese, diced green chillies, 2 cups of sour cream, garlic powder, chili powder and onion powder.
• Mix until well combined.
• To assemble, have a large bowl ready with the green enchilada sauce in it and a plate to roll the enchiladas on.
• Take a flour tortilla and dip it into the bowl containing the sauce until it's all covered.
• Then place on the plate and almost on the edge of one side of the tortilla add 1/4- 1/2 cup of the chicken filling depending on how full you want them to be.
• Take the tortilla with the filling on it and roll it into a tube and lay in greased baking dish.
• Repeat until you have either no room left in your pan or your out of filling.
• With the remaining sauce pour over enchiladas and smooth out on top until there is a thin layer of sauce.
• With the remaining 1/2 cup of sour cream spread evenly over the top of enchiladas.
• Take remaining 1/2 cup of cheddar and 1/2 cup of pepper jack cheese and sprinkle evenly over top of enchiladas.
• Cover with foil for the first 25 minutes of cooking.
• Remove foil and bake for another 15-20 minutes until bubbly and cheese is melted on top.

CHEESY BEAN ENCHILADAS

Steps:

• Heat oven to 350. Saute onion and garlic in oil until onions are softened.
• Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.
• Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.
• Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.
• Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.
• Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.
• Serve with extra salsa if desired.

BLACK BEAN AND CHEESE ENCHILADAS

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.