Black Bean Enchiladas
These enchiladas are similar to ones we've made before, but with less pots and more vegetables that were lying around the fridge. This is a great vehicle for leftovers! Originally served as part of: Black Bean Enchiladas.
- Vegetable Enchiladas (May 21, 2005)
- Chipotle Black Bean Enchiladas (November 19, 2001)
Ingredients
- 1/2 tablespoon olive oil
- 1/2 cup Vidalia onions (chopped)
- 2 cloves divided garlic (minced)
- 1 large red bell pepper
- 4 ounces white button mushrooms (wiped with a damp cloth)
- 2 teaspoons ancho chile powder
- 1 teaspoon cumin
- 4 ounces frozen niblets corn
- 31 ounces canned black beans (drained and rinsed)
- 1/2 lime
- 16 corn tortillas
- vegetable spray (Pam)
- 6 ounces cheddar cheese (grated)
- 1 jar 16 ounce jar picante sauce (Pace)
- 2 tablespoons cilantro (chopped)
- sour cream, lime wedges, salsa, hot sauce
Instructions
We pre-heat the oven to 375 degrees.
We heat 1/2 tablespoon olive oil in a large pot on medium-low heat. We add the chopped onion and saute for a few minutes. Meanwhile, we chop the red bell pepper, yielding a little over 1 cup. We add this to the cooking onions, along with the minced garlic. Next, we chop the mushrooms and stir these into the cooking vegetables. We raise the heat to medium and cook for a few minutes to allow the mushrooms to release their liquid. We stir in the chile powder and cumin. After a minute or so when the spices and are fragrant, we add the frozen corn and black beans. After a few minutes, we turn off the heat and add the juice from half a lime.
In the microwave, we steam the corn tortillas on a plate between two pieces of dampened paper towels. We microwave them for a minute and a half at full power.
We spray a 9x13 inch baking dish and an 8x8 inch baking dish with some vegetable spray. We take a corn tortilla, keeping the rest covered with the paper towel, and put about 3 tablespoons of the bean mixture down the center. We add some cheese, roll it up, and place it in one of the baking dishes seam-side down. We repeat with the remaining tortillas, filling the two baking dishes.
We have a little bean mixture left, so we spoon this on top of some of the enchiladas. We spoon some picante sauce over all the enchiladas, using the entire jar. We top with the reserved cheese. We cover the casseroles with aluminum foil and put them in the oven for about 20 minutes.
We serve with the cilantro, salsa, hot sauce, lime wedges, and sour cream.
Ingredients
- ½ tbsp olive oil
- ½ cup Vidalia onions (chopped)
- 1 large red bell pepper
- 2 cloves garlic (minced)
- 4 oz white button mushrooms (wiped clean)
- 2 tsp ancho chile powder
- 1 tsp cumin
- 4 oz frozen corn
- 31 oz canned black beans (drained and rinsed)
- ½ lime
- 16 corn tortillas
- vegetable spray (Pam)
- 6 oz cheddar (grated)
- 16 oz picante sauce (Pace) (1 jar)
- 2 tbsp cilantro (chopped)
- sour cream, lime wedges, salsa and hot sauce
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Grown-up
Heat the oven to 375°F.
Heat the oil in a large pot over medium-low and sauté the onion a few minutes.
Grown-up
Chop the pepper (a little over 1 cup) and add it with the garlic. Chop the mushrooms and stir them in. Raise to medium and cook a few minutes, until the mushrooms release their liquid.
Stir in the spices for 1 minute, then the corn and beans for a few minutes. Turn off the heat and squeeze in the lime.
Steam the tortillas on a plate between damp paper towels in the microwave 1½ minutes.
Kid job
Spray a 9-by-13-inch and an 8-inch square baking dish. Spoon about 3 tablespoons of filling down a tortilla, add some cheese, roll up, and set seam side down. Repeat, keeping the rest of the tortillas covered.
Kid job
Spoon any leftover filling on top, cover with all the picante sauce, and sprinkle with the rest of the cheese. Cover with foil.
Grown-up
Bake about 20 minutes. Serve with cilantro, salsa, hot sauce, lime and sour cream.