Black Bean and Roasted Pepper Enchiladas
Corn tortillas stuffed with smoky black beans and roasted peppers, rolled and baked under a blanket of red enchilada sauce and melted Monterey Jack cheese.
- Total time
- 40 min
- Servings
- 2
- Calories
- 480
- Protein
- 18g
Ingredients
- 6 piece corn tortillas
- 400 g canned black beans, drained
- 2 piece red bell peppers
- 300 ml red enchilada sauce
- 150 g Monterey Jack cheese, shredded
- ½ piece onion
- 2 piece garlic cloves
- 1 tsp cumin
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 2 tbsp fresh cilantro
- 3 tbsp sour cream
Instructions
- 1
Roast peppers under a broiler until charred, then peel and chop. Sauté onion in oil until soft, add garlic, cumin, and paprika. Stir in beans and peppers, season with salt.
- 2
Warm tortillas in a dry pan to make them pliable. Spread 2 tbsp enchilada sauce on the bottom of a baking dish.
- 3
Fill each tortilla with the bean mixture, roll tightly, and place seam-side down in the dish. Pour remaining enchilada sauce over and scatter cheese on top.
- 4
Bake at 190°C (375°F) for 20 minutes until cheese is bubbly. Serve topped with sour cream and cilantro.
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