black bean enchiladas with salsa verde

Name: Black Bean Enchiladas with Salsa Verde
Prep time: 30 min
Cook time: 10 min
Cuisine: Latin American
Ingredients: 1 cup(s) onion, chopped; 1 tablespoon(s) olive oil; 3 - garlic cloves, chopped; 1 teaspoon(s) dried oregano; 2 can(s) 15-oz. cans black beans, rinsed and drained; 1 - chipotle chili in adobo sauce; 1 tablespoon(s) adobo sauce (from canned chipotle chilies in adobo sauce); 1/2 teaspoon(s) kosher salt; 1/4 cup(s) chicken broth; 1/2 cup(s) monterey jack cheese, shredded; 8 - 6" yellow corn tortillas; 2 tablespoon(s) olive oil; 2 cup(s) salsa verde (see recipe below); 1/2 cup(s) queso fresco cheese, crumbled (can sub feta cheese, if needed); ## SALSA VERDE; 1 pound(s) tomatillos, husked and halved; 2 - poblano chilies, seeded and halved; 1/2 cup(s) onion, chopped; 1 tablespoon(s) vegetable oil; 3 - garlic cloves, minced; 1/2 cup(s) fresh cilantro leaves; 1/2 cup(s) flat-leaf parsley leaves; 1 tablespoon(s) fresh lime juice; 1 teaspoon(s) kosher salt; 1/2 cup(s) chicken broth

5 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on May 3, 2017

A delicious vegetarian enchilada dish with homemade Salsa Verde.

Rate

No Image

prep time 30 Min

cook time 10 Min

method Bake

yield makes 8 enchiladas

Ingredients

1 cup onion, chopped
1 tablespoon olive oil
3 - garlic cloves, chopped
1 teaspoon dried oregano
2 cans 15-oz. cans black beans, rinsed and drained
1 - chipotle chili in adobo sauce
1 tablespoon adobo sauce (from canned chipotle chilies in adobo sauce)
1/2 teaspoon kosher salt
1/4 cup chicken broth
1/2 cup monterey jack cheese, shredded
8 - 6" yellow corn tortillas
2 tablespoons olive oil
2 cups salsa verde (see recipe below)
1/2 cup queso fresco cheese, crumbled (can sub feta cheese, if needed)
SALSA VERDE
1 pound tomatillos, husked and halved
2 - poblano chilies, seeded and halved
1/2 cup onion, chopped
1 tablespoon vegetable oil
3 - garlic cloves, minced
1/2 cup fresh cilantro leaves
1/2 cup flat-leaf parsley leaves
1 tablespoon fresh lime juice
1 teaspoon kosher salt
1/2 cup chicken broth

How To Make black bean enchiladas with salsa verde

Step 1

Preheat oven to 400 degrees. In a large nonstick skillet, saute onion in oil over medium-high heat for 3 minutes. Add garlic and oregano and continue to cook 1 minute.

Step 2

Puree half of the black beans, the chipotle chili, adobo sauce and salt in a food processor. Combine onion mixture, remaining whole beans, broth and shredded cheese with the bean puree.
Step 3

To make Salsa Verde: Broil tomatillos and chilies in oven. Saute onion in oil over medium-high heat for 3 minutes. Add garlic and saute 1 minute. Remove membrane from poblano peppers. Place tomatillos, chilies, onion and garlic in a food processor; pulse until chopped. Add herbs, lime juice and salt. Gradually add broth; process until smooth.
Step 4

Fry corn tortillas in a little oil to soften and seal them. Make sure oil is hot enough so they don't get saturated with oil.
Step 5

Dip corn tortillas in sauce one at a time while filling them with a generous 1/2 cup of bean mixture and then roll up. Continue until all 8 enchiladas are completed. Place a small amount of salsa verde to just barely cover the baking dish and line each enchilada side by side (seam side down). Top with 1 cup salsa verde and crumbled queso fresco. Bake enchiladas for 10 minutes.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes