Black Bean Enchiladas

• 分量: 8 servings
• 調理時間: 10 minutes
• 総時間: 45 minutes

材料

1 tablespoon olive oil

2 cloves garlic, (minced)

1 large green bell pepper, (diced)

1 small onion, (diced)

1 (15-oz) can BUSH'S black beans, (drained and rinsed)

1 (15-oz) can yellow corn, (drained and rinsed)

1 teaspoon kosher salt, (plus more to taste)

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

1/4 teaspoon smoked paprika

2 cups shredded Mexican-blend cheese, (divided)

8 (8-inch) flour tortillas (also called soft-taco size)

2 cups enchilada sauce, (divided)

optional toppings: sour cream, cilantro, diced avocados

手順

Preheat oven to 350ºF.

Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.

Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.

Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.

Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

Pour 1/4 cup of the enchilada sauce into a 9x13 baking dish, and spread it out to coat the bottom of the dish.

Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.

Pour the remaining 1 1/2 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.

Serve immediately and garnish with desired toppings.

栄養

• サービングサイズ: 1 enchilada
• カロリー: 300 kcal
• 脂肪総量: 12 g
• 飽和脂肪: 6 g
• コレステロール: 27 mg
• ナトリウム: 1211 mg
• 炭水化物総量: 34 g
• 食物繊維: 5 g
• 糖質総量: 5 g
• タンパク質: 14 g