BLACK BEAN ENCHILADAS RECIPE RECIPES

Name: Black Bean and Cheese Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1 large onion, chopped; 1 medium green pepper, chopped; 2 tablespoons chicken or vegetable broth; 2 cans (15 ounces each ) black beans, rinsed and drained, divided; 1-1/2 cups picante sauce, divided; 12 flour tortillas (6 inches); 2 medium tomatoes, chopped; 1/2 cup shredded cheddar cheese; 1/2 cup shredded part-skim mozzarella cheese; 3 cups shredded lettuce; Sour cream

BLACK BEAN AND CHEESE ENCHILADAS RECIPE: HOW TO MA…

Black Bean and Cheese Enchiladas Recipe: How to Ma… image

Picante sauce gives lots of zip to the tasty filling in these meatless black bean and cheese enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. — Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons chicken or vegetable broth
2 cans (15 ounces each ) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
3 cups shredded lettuce
Sour cream

Steps:

Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.

Nutrition Facts : Calories 442 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 1261mg sodium, CarbohydrateContent 63g carbohydrate (7g sugars, FiberContent 10g fiber), ProteinContent 17g protein.

BLACK BEAN BURRITOS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Black Bean Burritos Recipe: How to Make It - Taste of Home image

My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. —Angela Studebaker, Goshen, Indiana

Provided by Taste of Home

Categories Dinner

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 tablespoon canola oil
3 tablespoons chopped onion
3 tablespoons chopped green pepper
1 can (15 ounces) black beans, rinsed and drained
4 flour tortillas (8 inches), warmed
1 cup shredded Mexican cheese blend
1 medium tomato, chopped
1 cup shredded lettuce
Optional toppings: Salsa, sour cream, minced fresh cilantro and cubed avocado

Steps:

In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off-center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.

Nutrition Facts : Calories 395 calories, FatContent 16g fat (6g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 610mg sodium, CarbohydrateContent 46g carbohydrate (2g sugars, FiberContent 7g fiber), ProteinContent 16g protein. Diabetic Exchanges 2-1/2 starch

More about "black bean enchiladas recipe recipes"

VEGETARIAN ENCHILADAS | VEGETABLE RECIPES - JAMIE OLIVER

Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 530 calories per serving

1. Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
2. Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
3. Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
4. Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
5. Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
6. Squeeze in the lime juice and season well with sea salt and black pepper.
7. Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
8. Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
9. Stir in the tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
10. Season to taste, carefully transfer to a liquidiser and blitz until smooth.
11. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
12. Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
13. Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
14. Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.

See details

BLACK BEAN-SWEET POTATO SKILLET RECIPE: HOW TO MAKE IT

My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. —April Strevell, Red Bank, New Jersey
From tasteofhome.com
Reviews 4.8
Total Time 55 minutes
Category Dinner
Calories 294 calories per serving

In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.

See details

ZIPPY CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT

Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. —Julie Moutray, Wichita, Kansas
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 487 calories per serving

Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top each with 1 tablespoon cheese. , Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese. , Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.

See details

BLACK BEAN AND CHEESE ENCHILADAS RECIPE: HOW TO MA…

Picante sauce gives lots of zip to the tasty filling in these meatless black bean and cheese enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. — Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Calories 442 calories per serving

Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.

See details

CHICKEN & BEAN ENCHILADAS RECIPE - BBC GOOD FOOD

A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Main course
Cuisine Mexican
Calories 484 calories per serving

Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.

See details

VEGETARIAN ENCHILADAS | VEGETABLE RECIPES | JAMIE OLIV…

1. Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
2. Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
3. Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
4. Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
5. Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
6. Squeeze in the lime juice and season well with sea salt and black pepper.
7. Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
8. Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
9. Stir in the tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
10. Season to taste, carefully transfer to a liquidiser and blitz until smooth.
11. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
12. Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
13. Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
14. Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.

See details

BLACK BEAN-SWEET POTATO SKILLET RECIPE: HOW TO MAKE IT

In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.

See details

VEGETARIAN ENCHILADAS RECIPE - FOOD NETWORK

These easy-to-make enchiladas are filled with beans, spinach and cheese for a plant-forward take on a Mexican classic. Serve them with rice on the side.
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 40 minutes
Category main-dish
Cuisine mexican

For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

See details

CHICKEN AND BLACK BEAN ENCHILADAS RECIPE | MYRECIPES

Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture. Bake, uncovered, at 350° for 30 minutes or until sauce is bubbly and cheese is melted and golden brown. Serve enchiladas …
From myrecipes.com

See details

REFRIED BEAN AND CHEESE ENCHILADAS RECIPE | ALLRECIPES

12 Easy Breakfast Quesadillas to Shake Up Your Morning Routine Looking for a quick and easy breakfast idea? Give quesadillas a try. Their no-fuss cooking style and grab-and-go convenience …
From allrecipes.com

See details

SOUR CREAM CHICKEN ENCHILADAS RECIPE | ALLRECIPES

This is a fantastic recipe for enchiladas, and I would definitely make it again. The only change I made was to use Herdez brand salsa Mexicana in place of the jalapeno salsa, and it still provided …
From allrecipes.com

See details

SWEET POTATO BLACK BEAN ENCHILADAS | MINIMALIST BAKER R…

Jun 18, 2018 · Origins of Enchiladas. It’s believed that enchiladas may have originated from a similar Mayan dish called papadzules. But the first written recipe for enchiladas was in an 1831 cookbook called El Cocinero mexicano ().. Typically, enchiladas …
From minimalistbaker.com

See details

REFRIED BEAN AND CHEESE ENCHILADAS RECIPE | ALLRECIPES

To make your Easter celebration complete, we've searched through our 100+ Easter bread recipes to find our best-of-the-best Easter bread recipes, from braided yeast breads to hot cross …
From allrecipes.com

See details

BLACK BEAN AND CORN SALAD II RECIPE | ALLRECIPES

He wanted to give this recipe 5 stars, but I would have probably given it 3, so we compromised. I have made and had much better black bean and corn salad. Heather's Black Bean and Corn Salsa from this site has much more flavor. Thanks for the recipe!
From allrecipes.com

See details

MEXICAN CHICKEN, SWEET POTATO AND BLACK BEAN SKILLET ...

An easy dinner all made in one skillet- Mexican Chicken, Sweet Potato and Black Bean Skillet. Top this healthy dinner with shredded cheese and cilantro for a fast and delicious Mexican inspired meal! This Mexican Chicken, Sweet Potato and Black Bean Skillet …
From reciperunner.com

See details

ENCHILADAS SUIZAS | MEXICAN FOOD RECIPES, QUICK AND EASY.

Apr 26, 2015 · Place 1 cup of de Herdez “Mexican Cooking Salsa Verde, Mexican Cream, cilantro and garlic clove in a blender, process until you have a smooth sauce.Mix with the rest of the Herdez …
From mexicoinmykitchen.com

See details