Black bean enchiladas

Name: Black bean enchiladas
Yield: 4 servings
Cuisine: Canada
Ingredients: whole wheat flour tortillas 8; vegetable oil 30 mL (2 tbsp); whole wheat flour 30 mL (2 tbsp); cumin 4 mL (¾ tsp); garlic powder 5 mL (1 tsp); onion powder 5 mL (1 tsp); paprika 15 mL (1 tbsp); salt (optional) 2 mL (½ tsp); tomato paste 30 mL (2 tbsp); lower sodium vegetable broth 500 mL (2 cups); vinegar 7 mL (½ tbsp); water 125 mL (½ cup); vegetable oil 5 mL (1 tsp); black beans, drained and rinsed 1 can (540 mL/19 oz); red bell pepper, diced 1; cumin 10 mL (2 tsp); onion powder 0 mL (2 tbsp); garlic powder 15 mL (1 tbsp); water 125 mL (½ cup); grated lower fat mozzarella cheese 250 mL (1 cup)

These zesty baked enchiladas are perfect for weeknight dinners. Make a double batch and freeze half for a no-prep dinner in the future.

Original source ↗

Ingredients

ServingsServes 4Original: Serves 4

whole wheat flour tortillas8
vegetable oil30 mL (2 tbsp)
whole wheat flour30 mL (2 tbsp)
cumin4 mL (¾ tsp)
garlic powder5 mL (1 tsp)
onion powder5 mL (1 tsp)
paprika15 mL (1 tbsp)
salt (optional)2 mL (½ tsp)
tomato paste30 mL (2 tbsp)
lower sodium vegetable broth500 mL (2 cups)
vinegar7 mL (½ tbsp)
water125 mL (½ cup)
vegetable oil5 mL (1 tsp)
black beans, drained and rinsed1 can (540 mL/19 oz)
red bell pepper, diced1
cumin10 mL (2 tsp)
onion powder0 mL (2 tbsp)
garlic powder15 mL (1 tbsp)
water125 mL (½ cup)
grated lower fat mozzarella cheese250 mL (1 cup)

Method 12 steps

Prepare whole wheat flour tortillas and set aside.
Preheat oven to 190°C (375°F).
Prepare the sauce: In a medium-sized pot, over medium heat, add 30 mL (2 tbsp) vegetable oil and whole wheat flour. Add cumin, garlic powder, onion powder, paprika, salt (optional) and tomato paste. Stir for 10 seconds, or until spices are toasted and fragrant. Be careful not to burn the spices.
Whisk in vegetable broth and vinegar. Bring to a simmer and cook for 10 minutes or until thickened. Add water, 30 mL (2 tbsp) at a time, if necessary, to adjust sauce consistency. Set aside.
Prepare the filling: In a small pot, heat 5 mL (1 tsp) of vegetable oil over medium heat. Add black beans, peppers, cumin, onion powder and garlic powder. Toast spices for 1 minute.
Pour in water, stir and cook for 2 to 4 minutes, or until reduced by half.
Remove from heat and using a potato masher, gently mash beans. Set aside.
In an oven safe 23x33 cm (9x13 inch) dish, add 125 mL (½ cup) of the prepared sauce and set aside.
To assemble the enchiladas, evenly divide bean filling onto each tortilla and top with 15 mL (1 tbsp) mozzarella cheese.
Roll enchiladas and place in the prepared baking dish with sauce.
Pour remaining sauce onto enchiladas and sprinkle with remaining shredded cheese.
Cover with foil and place in the oven for 20 minutes or until cheese has melted.