Black Bean Enchiladas

This recipe is from Wegmans Menu magazine, so all of the items can be found at your local Wegmans. The black bean soup is from their prepared food section, and if you can’t find a similar vegetarian prepared black bean soup at your store, you could probably just leave it out. It calls for such a tiny amount, it really won’t make that big of a difference. These were good! Really good! You could totally make these vegan by using vegan cheese.

rating: 9.3

Black Bean Enchiladas
(Wegmans Menu Magazine)

makes 24
time needed: 1 hour, 15 min.

Ingredients:

1/4 cup olive oil
4 cloves garlic, chopped
1/4 cup all-purpose flour
3 tbsp Mexican-style chili powder
1/2 tsp ground cumin
2 tbsp vegetarian chicken broth
1 quart water
15 ounces tomato sauce
2 cans black beans, rinsed and drained (divided)
16 ounces Caribbean black bean soup
16 ounces shredded Mexican cheese
2 pkgs white corn tortillas
8 ounces shredded Mexican cheese
1 bunch green onions, trimmed, sliced thinly

Directions:

Preheat oven to 350 degrees.

Make sauce: Add oil to stockpot on MEDIUM; add garlic. Cook, stirring, 1-2 min. Add flour, chili powder, and cumin; stir to combine. Cook, stirring, 1-2 min. Add bouillon, water, and tomato sauce. Bring to a boil on MEDIUM-HIGH, stirring continuously. Cook 1-2 min, until sauce is slightly thickened. Set aside.

Make filling: Mash 1 can beans in mixing bowl. Add second can of beans, soup, and 16 oz cheese. Mix to combine. Set Aside.

Prepare tortillas: Heat skillet on MEDIUM-HIGH. Place 1 tortilla in dry pan; cook a few seconds on each side, until warm and pliable. Transfer to clean plate. Repeat with remaining tortillas, stacking them to retain heat.

Spread about 1/4 cup of sauce on bottom of each casserole dish. Spread 1/4 cup filling down each tortilla center. Roll one long edge towards middle to enclose filling; keep rolling into cigar shape. Set aside.

Arrange enchiladas in 2 rows of 6 in each casserole dish.

Pour remaining sauce over enchiladas. Sprinkle half of remaining 8 oz pkg cheese over each; top with green onion.

Bake uncovered 25-30 min, until sauce is bubbling. Rest 5-10 min before serving.

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One Response to Black Bean Enchiladas

  1. The image of Black Bean Enchiladas is mouthwatering!

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