Black Bean Enchiladas

Black Bean Enchiladas

By Troy Johnson

This is an incredible enchilada and most will never know it has no meat! This is a veggie dish that will make all the meat eaters in the house addicted! Easy, simple and freezable for later.

INGREDIENTS

  • 2 tablespoons Fresh Harvest Baklouti Green Chili Fused Olive Oil
  • 2 tablespoons Fresh Harvest Extra Virgin Olive Oil
  • 2 teaspoons ground Cumin
  • 1 teaspoon Ancho chili powder
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 1/4 cup tomato paste
  • 1 can (14 1/2 ounces) reduced-sodium vegetable broth
  • Coarse salt and ground pepper
  • 3/4 cup water
  • 3 cups grated Cheddar or Pepper Jack cheese (12 ounces) – or a mix of both.
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups Fresh Baby spinach (clean and dry)
  • 1 small white onion (diced)
  • 1 med Red Bell Pepper (diced)
  • 1 box (10 ounces) frozen corn kernels, thawed
  • 6 scallions, thinly sliced, white and green parts separated
  • 16 flour tortillas (6-inch) at room temperature.

Preheat oven to 400 degrees.

Make sauce: In a medium saucepan, heat the Extra Virgin Olive Oil to medium heat. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside to cool.

Make filling: Over medium heat add 2 tablespoons Baklouti Green Chili Olive Oil to a large nonstick skillet. Add Red Bell Pepper, Onion & Scallion whites. Sauté for 3-4 minutes until onion is slightly translucent. Add corn and spinach. Cook 3-4 minutes until spinach is wilted and cooked down. Add beans. Stir well and take off the heat. Let mixture cool 4-5 minutes.

In a large bowl, combine 2 cups cheese, filling mix, Ancho chili powder and remaining 1 teaspoon ground Cumin. Stir well.

Lightly oil two 8-inch square baking dishes; set aside. On a flat working service fill each tortilla with approximately 1/3 cup filling, roll tightly and place seam side down in baking dish. Continue until both pans are full. Divide the sauce and pour over each dish. Then divide the remaining 1 cup cheese over each dish. Bake uncovered until hot and bubbly, 15-20 minutes. Cool for 5 minutes before serving. Top with scallion greens to serve.