Black Bean & Corn Enchiladas
Carrots and Cake Nita Sharda
More than any other type of cuisine, I must admit I adore Mexican inspired dishes. Perhaps in a previous life I was a Latin woman or this may all be thanks to a dear friend of mine, who happens to be part Mexican. Either way, it's a win win situation. I first discovered this recipe in the coveted Dietitians of Canada Cook! cookbook. I love that it's a meatless dish and nicely pairs black beans and cheese, without it being too heavy. It's also super easy to adapt. I've added a variety of other vegetables that I have on hand like diced zucchini or left over sweet potato cubes. Give the recipe a try and don't forget to leave a comment!
Espero que tengas un buen día.
I paired this dish with a simple guacamole and a side of corn tortilla chips proudly made in Manitoba (courtesy of La Cocina Foods). When time permits, it's also very nice with a fresh salsa and chopped cilantro.
Black Bean & Corn Enchiladas
PREP TIME: 30 mins
COOK TIME: 30 mins
TOTAL TIME: 1 hour
Serves: 5 - 6
INGREDIENTS
1 tsp canola oil
1 ½ cups chopped red bell peppers
1 cup chopped onion
2 cloves garlic, minced
2 plum tomatoes, coarsely chopped
1 can (19 oz) black beans, drained and rinsed
½ cup thawed frozen corn kernels
1 tsp chili powder
¼ tsp freshly group black pepper
8 8" whole wheat flour tortillas
2 tbsp butter
2 tbsp all-purpose flour
1 cup vegetable broth
½ cup light sour cream
1 cup shredded Monterey Jack or Cheddar cheese
¼ cup chopped cilantro
INSTRUCTIONS
In a nonstick skillet, heat oil over medium heat. Saute red peppers and onion for 4 to 5 minutes or until softened. Add garlic and sauté for 30 seconds. Stir in tomatoes, beans, corn, chili powder and pepper.
Divide bean mixture evenly among tortillas. Roll up burrito-style and place seam side down in prepared baking dish. Set aside.
Preheat oven to 350 degrees.
In a small saucepan, melt butter over medium heat. Whisk in flour and sauté for 30 seconds. Gradually whisk in broth and bring to a boil, whisking the entire time until thick—about 2 – 3 minutes. Remove from heat and stir in sour cream. Pour sauce over tortillas and sprinkle with cheese.
Bake in preheated oven for 20 minutes or until cheese is melted and sauce is bubbling.
Garnish with cilantro.
Drizzle
Sprinkle
