Cheesy Black Bean Enchiladas
with Lime Crema and Pickled Jalapeño
You had us at cheese. Creamy, southwest spiced black beans and veggies are rolled up and topped with cheese, then baked to bubbly perfection. The veggies are spiced with cumin, which has an earthy, warm flavor, while the beans are spiced with smoky chipotle. Pepper Jack cheese ties these together with a blanket of baked golden deliciousness. Pickled Jalapeno and lime crema complete these baked enchiladas to send your tastebuds to cheesy, veggie heaven.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Long Green Pepper
1 unit
Yellow Onion
2 unit
Scallions
1 unit
Lime
1 unit
Jalapeño
3 tablespoon
Tomato Paste
1 tablespoon
Southwest Spice Blend
13.4 ounce
Black Beans
¼ teaspoon
Chipotle Powder
1 teaspoon
Cumin
2 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Pepper Jack Cheese
(Contains Milk)
4 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position, then preheat oven to 450 degrees. Wash and dry all produce. Halve, deseed, and thinly slice green pepper. Halve, peel, and thinly slice onion. Trim, then thinly slice scallions, separating whites from greens. Zest 1 tsp zest from lime; halve lime. Thinly slice jalapeño, removing ribs and seeds for less heat.
Melt 2 TBSP butter in a small pot over medium-high heat. Add tomato paste and half the Southwest Spice. Cook until fragrant, 1 minute. Stir in ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a small bowl. In a separate small bowl, combine jalapeño, juice from lime, ½ tsp sugar, and salt.
Add black beans and their liquid, ¼ tsp Chipotle Powder (we sent more), remaining Southwest Spice, and a pinch of salt to same pot. Cook on high, stirring occasionally, until thickened, 8-10 minutes. Remove from heat. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.
Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper and onion. Cook, stirring, until browned and softened, 10-12 minutes. (TIP: If veggies brown too quickly, stir in a splash of water.) Add scallion whites and cumin. Cook until fragrant, about 1 minute. Remove from heat. Season with salt and pepper.
Place tortillas on a work surface. Divide beans and veggies among the center of tortillas. Tightly roll tortillas around filling, then place seam sides down in a baking dish. Top with sauce and cheese. Bake on top rack of oven until cheese has melted, about 2 minutes.
In another small bowl, combine sour cream, lime zest, and 1 TBSP water. Season with salt and pepper. Top baked enchiladas with lime crema, scallion greens, and as much pickled jalapeño (draining before adding) as you like
