Spicy Black Bean Enchiladas

 

Lexi thinks the recipe could use some ham. Photo Credit: E. Evans

A favorite in our house! And the enchiladas reheat quite nicely for leftovers.

INGREDIENTS

• 2 Tbsp olive oil
• 1 red onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced

• 1 15 oz can fire roasted diced tomatoes, drained
• 2 Tbsp lime juice
• 1 Tbsp sugar
• 1 Tbsp cumin
• Dash of cayenne pepper
• 2 Tbsp minced fresh cilantro (or 2 tsp dried)

• 2 cans black beans, drained and rinsed
• 1 cup cooked rice (white or brown)

• 6 medium-sized (6 inch-ish diameter) flour tortillas

-       A smaller size is fine too; you just need enough to take up the space in the baking pan.

• 1 15 oz can red enchilada sauce
• 1-2 cups pepper jack cheese, shredded/grated (carefully so as to avoid injury)

• Guacamole and sour cream for serving (optional)

DIRECTIONS

1.    Cook rice according to package directions.

2.    Heat olive oil in large saucepan on medium-high.

3.    Add onion and pepper, sauté for ~4 minutes.

4.    Add garlic, and stir for 30 seconds.

5.    Mix in tomatoes, lime juice, sugar, cumin, cayenne pepper, and cilantro. Simmer for ~10 minutes.

6.    Stir in rice and black beans, and remove from heat.

7.    Preheat oven to 350F.

8.    Lightly spray a 13 x 9 baking dish. Spread half the enchilada sauce across the bottom.

9.    Place ~1 cup of the veggie & bean mixture in the center of a tortilla. Fold closed, and place seam side down in the baking pan. When finished, the filled enchiladas should be snug in the baking pan.

-       I often have about 1-2 cups of the veggie & bean mix left over, which can be refrigerated for later. It’s a tasty meal on its own, sprinkled with cheese, and maybe some chips.

10. Pour the remaining enchilada sauce on top of the filled enchiladas. Sprinkle with cheese.

11. Cover loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes.

Recipe via Can you stay for dinner?