Vegetarian Bean and Cheese Enchiladas Recipe
"Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling If you’re short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you thin..."
INGREDIENTS
•
2
tablespoons olive oil
•
2
medium yellow onions, finely chopped
•
1
red bell pepper or poblano chile, stemmed, seeded and cut into 1/4-inch pieces
•
4
garlic cloves, peeled and thinly sliced
•
Kosher salt and black pepper
•
1 ½
teaspoons ground cumin
•
1
(15-ounce) can fire-roasted tomatoes, preferably crushed (see Tip)
•
2
teaspoons chili powder
•
½
teaspoon hot sauce or 1 chipotle chile in adobo, chopped (optional)
•
¼
cup sour cream, plus more for serving, optional
•
2
(15-ounce) cans black beans, rinsed
•
5
ounces mild Cheddar or Monterey Jack cheese, grated (about 1 1/4 cups)
•
10 to 12
(6-inch) soft corn or flour tortillas
•
Fresh cilantro leaves and stems, for serving
Comments & Reviews
Just A Pinch Sweepstakes