Cheesy Black Bean Enchiladas
with Green Pepper, Cilantro, Pico de Gallo & Lime Crema
When it comes to Mexican food, burritos typically get all the glory. In our humble opinion, enchiladas are a total unsung dinner hero. They’re technically easier-to-assemble burritos smothered in a delicious sauce (but they’re really so much more than that). These are filled with a combo of flavorful stewed and mashed black beans, topped with tangy red enchilada sauce and Mexican cheese, then baked until bubbly and melty. Hot out the oven, the ’ladas are topped with pico de gallo and cooling lime crema. The only thing missing? A cold, tasty beverage!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Long Green Pepper
4 tablespoon
Sour Cream
(Contains Milk)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1 unit
Red Onion
1 unit
Lime
13.4 ounce
Black Beans
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains Milk)
10 ounce
Mild Red Enchilada Sauce
Not included in your delivery
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. • Dice tomato. Roughly chop cilantro. Halve, peel, and finely dice onion. Quarter lime. Core, deseed, and dice green pepper. Drain beans over a small bowl, reserving liquid.
• In a second small bowl, combine tomato, cilantro, 2 TBSP onion (4 TBSP for 4 servings), and a squeeze of lime juice to taste. Season with salt and pepper. • In a third small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes. • Add remaining onion; cook until just softened, 2-3 minutes. • Add Southwest Spice, half the beans, and 2 TBSP reserved bean liquid (you’ll use more of each in the next step). Cook, stirring, until fragrant and warmed through, 2-3 minutes more. Season with salt and pepper. Turn off heat.
• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans; cook, stirring, until slightly softened, 2-3 minutes. • Add 3 TBSP remaining bean liquid (1/3 cup for 4 servings). (You may have some bean liquid left over.) Simmer until warmed through, 1-2 minutes. • Lower heat, then stir in 1 TBSP butter and salt (we used ½ tsp). (For 4, use 2 TBSP butter and 1 tsp salt.) • Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper.
• Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in an 8-by-11-inch baking dish or large ovenproof pan. (For 4 servings, use a 9-by-13-inch dish or two smaller ones.)
• Pour enchilada sauce over enchiladas to thoroughly coat. (TIP: You might not need all the sauce.) Top with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese melts, 5-7 minutes. • Top enchiladas with lime crema and pico de gallo. Serve directly from baking dish with any remaining lime wedges on the side.
