black bean enchiladas

My girls love me, so they didn’t complain. I’m always so eager to hear from you. I think I'll go with whole black beans instead as well.Fortunately I ran low on Cilantro and only put in half and it still came through strong so I'd suggest halving it unless you really like a lot of cilantro. Congrats! This is a great recipe. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Season with ½ teaspoon salt and some freshly ground black pepper, to taste. A tasty change from boring old bean 'n' cheese enchiladas. I left out the avocado, and forgot to use the tomatoes and sour cream. I’m continuing to share how I cook with purpose. Amazing recipe with lots of flavor. I was wondering how long do they keep in the fridge? My dog, Cookie, catches the crumbs. Sprinkle with Cheddar cheese. Hi Andy! Next time I might make more to freeze for later. Make it gluten free: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8″ tortillas, so you might need more than 8 tortillas). If you love it, be sure to check out the roasted sweet potato enchiladas in my cookbook (it’s out now!). I made them just as the recipe was written with cauliflower (except that I had to use cheddar cheese). Please let me know how these veggie enchiladas turn out for you in the comments! If you want to warm them in the oven, cover the top of the baker with parchment paper or foil to prevent them from getting too browned. This is my favorite recipe of yours to date. MORE+ When chopping this pungent fresh herb, use both the leaves and the stems. Thus making this both vegan and gluten free. Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. Hi! Think next time I’ll make a bigger batch of enchilada sauce and freeze for later like you suggested to save time! I do add some roasted sweet potato or quinoa and some fresh corn cut from the cob. I used cauliflower and broccoli. Just made this for supper. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). I also made your Black Bean Enchiladas with Spinach and Artichokes, another fantastic recipe! Cookie and Kate is a registered trademark of Cookie and Kate LLC. My favorite enchilada recipe! Maybe next time I'll skip putting the enchilada sauce beneath the enchiladas. This recipe is amazing!! This recipe isn’t the quickest option around, but it is totally worth the effort. Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! (And store bought enchilada sauce, bc, #notime). This is my first review and I must say this recipe is definitely worth it. I'll continue to use corn though to keep it gluten free. Also used corn tortillas instead of flour. Just the right amount of seasoning and not to spicy. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! I used jack cheese since I prefer it over cheddar for south-of-the-border flavor. Which brings me to my partners at Frontier Co-op and their #cookwithpurpose campaign. Even though these are meatless enchiladas, thanks to the cheese and beans, they still pack 29 grams of protein per serving. Very tasty vegetarian dish. I think it might hold up better with flour tortillas. Also used corn tortillas instead of flour. Would serve with rice and lettuce shredded to top enchiladas. I made my own refried beans using dried black beans and other ingredients and made my own whole wheat flour tortillas (recipes from another site). Email me when Kate or another C+K reader replies directly to my comment. Also used some roasted hatch green chile's I had in the freezer rather than canned green chiles. I wanted something a little spicer, so I added three jalapeños with the bell pepper and a 1/4 tsp of cayenne with the spices. Quickly becoming a staple in my dinner rotation. Hi, Left out the corn because my wife doesn't like it. I’m happy you decided to make it Karoline and loved it. I subbed mushrooms for the broccoli since I needed to use them and prefer them in something like this. There are no social login steps defined in Sitecore for this flow! Thank you for your review. Make it vegan: I believe you could just skip the cheese altogether and still end up with awesome enchiladas. Leave a comment below and share a picture on. Also used some roasted hatch green chile's I had in the freezer rather than canned green chiles. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Lately, girls’ night has turned from dinner together to a more casual snacks-and-wine-after-the-kids-go-to-bed affair, which is just as much fun, anyway. Bake for 25-30 minutes until browned. Place seem side down in the dish. Hi! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. Maybe next time I'll skip putting the enchilada sauce beneath the enchiladas. Honestly, I didn’t know enchiladas could be this good, and we have so many great Mexican restaurants around here, so that’s saying a lot. Simmer until bean mixture is hot, about 5 minutes. When the dust settles from the cookbook, I’m going to invite friends over for an enchilada party. More on my nutrition facts. Stir in beans. I made them just as directed, with cauliflower. Your daily values may be higher or lower depending on your calorie needs. Thank you for another delicious recipe, Kate! I doubled the recipe and instead of using all refried beans; I used 1 can of refried beans and one can of organic black beans. Sprinkle the remaining shredded cheese evenly over the enchiladas. Swap in low-fat or fat-free cheeses. Honestly, both my husband and I said these were the best enchiladas we have ever had. I also didn’t have time to make the sauce so I bought a can of enchilada sauce. I went along with some of the reviews and used Half the cilantro. They are a hit with the family also. Here are a few of my favorites: Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. It turned out absolutely perfect. Thank you! I’ve made this recipe twice Recently and it’s so good. Add the onions and a pinch of salt. DELICIOUS! Season with cumin, salt, and pepper. They’re just cheesy enough, with a filling of sautéed bell pepper, broccoli, onion, spinach, black beans and some warming spices. They were so filling and full of flavor. Delicious! Want to cut down on the fat in this recipe? These cheesy black bean enchiladas are a perfect weeknight dinner ready in one hour! Can the leftovers be frozen? Maybe next time I'll skip putting the enchilada sauce beneath the enchiladas. Yum! Allrecipes is part of the Meredith Food Group. I think it might hold up better with flour tortillas. You’re gifted. Cover the skillet (I don’t have a lid for mine, so I just placed a cookie sheet on top). I made the enchilada sauce too. I substituted whole black beans for refried beans and corn tortillas for flour. Preheat oven to 375 degrees F (190 degrees C). I think this will become a regular for me. It was my first time making enchilada sauce from scratch and it was so yummy. Info. I love it. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I can’t believe a dish this delicious, beautiful, and wholesome could be this easy! I love how much fresh vegetables are in this recipe. So scrumptious and the homemade enchilada sauce was absolutely worth making as well. Before serving, sprinkle chopped cilantro down the center of the enchiladas. Let me know if you try them again and let me know what you think. Made this tonight... Veganized it by using 'Follow Your Heart' Vegan cream cheese and 'Daiya' Monterrey Jack instead of cheddar. Hi Sara, 4 days sounds like a safe bet. This seriously is THE BEST Mexican dish I have EVER had. So delicious and the sauce was phenomenal. Thus making this both vegan and gluten free. I’ll make again but just a couple tweaks. If you use corn tortillas, you’ll need to gently warm them before you try to roll them up, or they might break. It's a bit time consuming, but it was worth it. Place it seam side down against the edge of your pan. This time, it’s by making recipes that you can share with your family and friends. The homemade sauce makes the dish! Continue to do all … LESS-, © 2020 ®/TM General Mills All Rights Reserved. I double the recipe and freeze a pan for a quick dinner later. I may make the filling to use in hot veggie sandwiches this winter.