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.
CHEESY BEAN ENCHILADAS
These are very yummy enchiladas with a creamy bean filling and cheesy topping. Inexpensive to make, wonderful if you're on a budget.
Provided by Karamia
Categories Cheese
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 13
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.
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.
BLACK BEAN AND CREAM CHEESE ENCHILADAS
A nice warming meal for the cold months ahead! I don't see why you couldn't substitute canned black beans for the dried ones and just simmer with the spices for 30 minutes to make for a quicker meal. You can adjust the spiciness by leaving out the jalapeno pepper, but seeded and deveined, the pepper is actually not very spicy at all. Preparation time includes only the baking time and the time to cook the beans and sauce.
Provided by Akikobay
Categories Black Beans
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Rinse and pick through beans, soak overnight.
- Drain beans and add enough clean water to cover the beans. Add onions, garlic, oregano, cumin, bay leaves, salt, and pepper. Cover and bring to boil, reduce heat and simmer until beans are tender. Remember to stir occasionally adding liquid only if absolutely necessary. The beans should be a bit saucy and tender, but should retain their shape.
- Discard the bay leaves.
- Mash about 1/4 of the beans against the sides of the pot and stir to blend them inches Set aside to cool while making the sauce.
- Heat olive oil and saute the onions and garlic until the onions are translucent and the garlic is fragrant. Add the tomatoes with the juice, paste, water, chilies, and jalapeno. Stir to blend. Cook until the sauce has thickened.
- Preheat oven to 350°F Spoon a thin layer of sauce into the bottom of a large baking dish. Spoon a line of beans down the center of each tortilla and add some of the cream cheese chunks on top of the beans. Roll the tortilla and place it seam side down in the baking dish.
- Spread the remaining sauce over the tortillas, sprinkle on the grated cheese. Bake for 20 to 25 minutes until bubbly.
- If desired, garnish with sliced green onions. Serve with a green salad.
- Beans and sauce can be prepared the evening before and refrigerated. The tortillas may be assembled up to 2 hours before baking and refrigerated, add about 5-10 minutes to the baking time as needed.
Nutrition Facts : Calories 1089.5, Fat 53.2, SaturatedFat 21.9, Cholesterol 100.2, Sodium 2103.2, Carbohydrate 118, Fiber 21.6, Sugar 16.5, Protein 40.5
CREAMY THREE BEAN ENCHILADAS RECIPE
Whether you are vegetarian or a meat eater, you are going to love these Three Bean Enchiladas. They are very filling and taste amazing.
Provided by Camille Beckstrand
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.
- In a large skillet, warm oil over medium heat. Add onions and peppers and saute until tender.
- In a large mixing bowl, combine onion and pepper mixture, all beans, sour cream, cilantro, green chiles, cumin, chili powder, 1 cup shredded cheese, and salt and pepper. Mix well.
- Place 3-4 Tablespoons of bean mixture in each tortilla, roll up, and place tortilla in prepared pan.
- Pour enchilada sauce over rolled tortillas and top with remaining shredded cheese.
- Bake for 20-25 minutes or until cheese starts to bubble.
- Remove from oven and top with additional cilantro as a garnish, if desired.
Nutrition Facts : Calories 236 kcal, Carbohydrate 18 g, Protein 8 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 385 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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