1/4 Photos of Black Bean Enchiladas With Warm Salsa Verde
Wish I Could Cook's Note:
With tangy tomatillos softened by creamy avocado in a Warm Salsa Verde, this Southwestern-inspired dish qualifies as contemporary comfort food. Fresh tomatillos are available in the produce section of most grocery stores. Look for firm, unblemished fruit inside a papery husk. Adapted from Rachael Ray 30-Minute Meals. Published in the June 2004 issues of Vegetarian Times.
My Private Note
Units: US | Metric
- 8 corn tortillas
- 10 1/2 ounces Mexican blend cheese
- 2 tablespoons extra virgin olive oil, divided
- 2 garlic cloves, minced
- 2 small white onions
- 1 jalapeno, seeded and minced
- 2 (15 ounce) cans black beans, drained but not rinsed
- 2 teaspoons ground cumin
- 2 tablespoons tomato paste
- coarse salt
- 12 tomatillos, husked and halved
- 2 garlic cloves, minced
- 1 (14 ounce) can vegetable stock
- 1 avocado
- 1 tablespoon chopped fresh oregano leaves (optional)
- 1Wrap tortillas in aluminum foil, and heat in oven at 275F until fillings and sauce are ready.
- 2Black Bean Filling:
- 3Heat 1 tablespoon of olive oil in large skillet, and add 1 clove of chopped garlic. Grate 1 onion into pan with a hand grater. Add half of the jalapeno. Cook for 1 to 2 minutes.
- 4Add beans, and mash with back of a fork. Stir in 1 teaspoon cumin and tomato paste, and season with salt.
- 5Warm Salsa Verde:
- 6Place tomatillos in a food processor, and pulse to a coarsely ground paste.
- 7Heat remaining 1 clove of garlic in remaining 1 tablespoon of olive oil over medium heat in a large saucepan. When garlic begins to sizzle, grate 1 onion with a hand grater directly into pan. Add remaining jalapeno. Heat through for 1 to 2 minutes, and add ground tomatillos. Simmer for 5 minutes. Add vegetable stock, 1 teaspoon cumin and salt to taste.
- 8Scoop avocado flesh out of skins and into pot. Mash with back of a fork. Return sauce to a gentle boil. Reduce heat to low until enchiladas are assembled.
- 9Preheat broiler. Scoop some sauce onto bottom of a casserole dish or shallow serving platter.
- 10To make an enchilada, place 1 to 2 scoops of filling down center of a tortilla, and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas, one next to another, and top with remaining sauce and grated cheeses. Melt cheeses sprinkled with oregano under broiler, and serve immediately.
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Nutritional Facts for Black Bean Enchiladas With Warm Salsa Verde
Serving Size: 1 (245 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 394.0
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 8.4 g
- Cholesterol 39.1 mg
- Sodium 469.0 mg
- Total Carbohydrate 39.0 g
- Dietary Fiber 11.4 g
- Sugars 5.4 g
- Protein 17.7 g
The following items or measurements are not included: