Black Bean Enchiladas
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 tbs. olive oil, divided
2 garlic cloves, diced
1 jalapeno pepper, seeded and diced
1 bell pepper, diced
1 onion, minced
1 15 oz. can black beans, rinsed and drained
2 large tomatoes, cored and roughly chopped
Cumin, to taste
Paprika, to taste
Chili powder, to taste
Salt and pepper, to taste
8 corn tortillas
1 1/2 cups shredded monterey jack cheese
1/4 cup chopped cilantro
Instructions:
Makes 8 enchiladas.
Preheat oven to 400 degrees. Heat 2 tbs. olive oil in large skillet over medium-high heat. Add the jalapeno pepper, bell pepper, garlic and onion. Cook, stirring frequently, about 3 minutes. Add the beans, seasonings (cumin, paprika, and chili powder) to taste and mix together. Remove from pan and set aside.
Place the tomatoes in a blender. Add the same seasonings (cumin, paprika, and chili powder), salt and pepper and puree. Heat 1 tbs. olive oil in pan, and pour in tomato mixture. Bring to a simmer and cooking until slightly reduced, about 5-6 minutes. Pour half into the bottom of a baking dish and evenly spread.
Fill center of each tortilla with black bean mixture and roll-up. Place in baking dish, seam-side down. Top with remaining tomato sauce and cheese. Baking until cheese melts, about 5-6 minutes. Top with cilantro, serve and enjoy!
From simplylifeblog.com