I used to call my kids beanie babies because they love beans! I love beans too and especially the black beans in these enchiladas. The sauce is so good, you’ll want it drowning the enchiladas!
Black Bean Enchiladas:
1 cup refried black beans (canned)
1 cup vegetable stock
1/2 pound 93% pound lean ground beef
2 jalapeno peppers
3 cloves garlic
1/2 red onion
2 teaspoons chili powder
1/2 teaspoon oregano
2 tablespoons chopped fresh cilantro
1/4 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon white pepper
1/4 teaspoon sea salt
1/2 teaspoon chili powder
1 teaspoon onion powder
1 lime, juiced
3 ounces sharp white cheddar
Cooking spray
8 corn tortillas
Directions: Preheat oven to 400 degrees. Quarter the red onion. Cut the jalapenos in half and remove seeds and stem. Remove the skin from the garlic and place jalapenos, garlic, and onion on small sheet pan. Roast in the oven for 13-15 minutes, until slightly brown. Remove from the oven and cool. Leave oven on to cook the enchiladas later.
In a non-stick skillet sprayed with cooking spray on medium-high heat, add ground beef and seasonings. Cook, breaking into small pieces, until brown.
In food processor, add vegetable stock, lime juice, refried black beans, fresh cilantro and cooled roasted jalapenos, garlic, and onion.
Spray an 8×8 inch pain with cooking spray. To assemble the enchiladas, spoon equal amounts of ground beef into each of the eight tortillas. Spoon about 2 tablespoons of black bean mixture on top of the meat and then roll the corn tortilla up and place into prepared pan. Once all of the corn tortillas are in the pan, pour remaining black bean mixture over the top and use a rubber spatula to spread. Slide pan into the oven and bake for 10 minutes. Pull the oven rack forward and then sprinkle the top of the enchiladas with white cheddar cheese. Bake for another 10 minutes and then remove from the oven. Allow to cool slightly and serve.
Servings: 4 * Calories Per Serving: 424* Fat: 15.6 g * Carb: 37.6 g * Fiber 6.1 * Protein: 36.4g * Sugar: 3.2 g * Sodium: 462 mg * Cholesterol: 98 mg
