Best Black Bean Enchiladas With Salsa Verde Recipes

BLACK BEAN ENCHILADAS

Black Bean Enchiladas image

Loaded with black beans, corn and cheese, saucy enchiladas are easy to make and always satisfy hearty appetites.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 10

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1/2 cup chopped onion (1 medium)
1 teaspoon ground cumin
1 cup frozen whole kernel corn, thawed
3/4 cup Old El Paso™ Thick 'n Chunky medium salsa
1 can (15 oz) Progresso™ black beans, rinsed and drained
2 cups shredded Monterey Jack cheese (8 oz)
10 corn tortillas (6 inch)
1 can (10 oz) Old El Paso™ enchilada sauce
Chopped avocado, black olives, sour cream and cilantro, if desired

Steps:

Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat.
On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.

Nutrition Facts : Calories 240, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 6 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Enchilada, Sodium 390 mg, Sugar 3 g, TransFat 0 g

BLACK BEAN ENCHILADAS WITH SALSA VERDE

Black Bean Enchiladas with Salsa Verde image

A delicious vegetarian enchilada dish with homemade Salsa Verde.

Provided by Daily Inspiration S

Categories Tacos & Burritos

Time 40m

Number Of Ingredients 25

Ingredients

1 c onion, chopped
1 Tbsp olive oil
3 garlic cloves, chopped
1 tsp dried oregano
2 can(s) 15-oz. cans black beans, rinsed and drained
1 chipotle chili in adobo sauce
1 Tbsp adobo sauce (from canned chipotle chilies in adobo sauce)
1/2 tsp kosher salt
1/4 c chicken broth
1/2 c monterey jack cheese, shredded
8 6" yellow corn tortillas
2 Tbsp olive oil
2 c salsa verde (see recipe below)
1/2 c queso fresco cheese, crumbled (can sub feta cheese, if needed)
SALSA VERDE
1 lb tomatillos, husked and halved
2 poblano chilies, seeded and halved
1/2 c onion, chopped
1 Tbsp vegetable oil
3 garlic cloves, minced
1/2 c fresh cilantro leaves
1/2 c flat-leaf parsley leaves
1 Tbsp fresh lime juice
1 tsp kosher salt
1/2 c chicken broth

Steps:

1. Preheat oven to 400 degrees. In a large nonstick skillet, saute onion in oil over medium-high heat for 3 minutes. Add garlic and oregano and continue to cook 1 minute.
2. Puree half of the black beans, the chipotle chili, adobo sauce and salt in a food processor. Combine onion mixture, remaining whole beans, broth and shredded cheese with the bean puree.
3. To make Salsa Verde: Broil tomatillos and chilies in oven. Saute onion in oil over medium-high heat for 3 minutes. Add garlic and saute 1 minute. Remove membrane from poblano peppers. Place tomatillos, chilies, onion and garlic in a food processor; pulse until chopped. Add herbs, lime juice and salt. Gradually add broth; process until smooth.
4. Fry corn tortillas in a little oil to soften and seal them. Make sure oil is hot enough so they don't get saturated with oil.
5. Dip corn tortillas in sauce one at a time while filling them with a generous 1/2 cup of bean mixture and then roll up. Continue until all 8 enchiladas are completed. Place a small amount of salsa verde to just barely cover the baking dish and line each enchilada side by side (seam side down). Top with 1 cup salsa verde and crumbled queso fresco. Bake enchiladas for 10 minutes.