Black Bean and Sour Cream Enchiladas

1 package small corn tortillas
2 cans black beans drained
2 cloves garlic minced
1 bunch cilantro chopped (divided)
1/2 cup onion chopped (divided)
1 small can green chilis or a spoonful of jarred/fresh sliced jalapenos
1 can green enchilada sauce
1/2 cup sour cream
1 cup shredded Monterey jack cheese
1/2 lime (juice and zest)
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon cinnamon

Preheat oven to 350 degrees.
In a mixing bowl, combine black beans, garlic and about half the chopped onions. Then, a handful of the chopped cilantro. Save the remaining cilantro for garnish. Next, add the lime (juice and zest), cumin, onion powder, chili powder, cinnamon, sour cream and about a third of the shredded cheese to the mixture. Combine well. Spoon the filling into the corn tortillas (one at a time) and roll them by hand. Try to get them as tight as you can (I suck at this) and then place them in a baking dish like so. Pour the green sauce on top so that it coats each tortilla. Top with the remaining cheese, onions, and here is where you’ll add the super spice! I topped mine with pickled jalapeno slices but if you’d prefer mild chilis (or if you want to skip this step altogether), go for it! This is your meal so make it however you like. Bake for 15 to 20 minutes until cheese is melted and tortilla edges look crispy and brown. Serve hot with additional cilantro on top.
Source: Keep It Simple Foods

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