Man can not live on margaritas alone (well, he can, but it would be a sad, painful existence); so we had to actually cook food too. We tried a new enchilada recipe and had happy, full bellies. And these tasty enchiladas were prepared, and on the table faster than you can say 'Ole!'.
Black Bean Green Chili Enchiladas
Recipe adapted from: http://minimalistbaker.com/spicy-black-bean-green-chili-manchego-enchiladas/
12 small corn or flour tortillas (Cool Dads prefer corn)
1 15-ounce can black beans, drained and rinsed
1 4-ounce can diced green chilies
1 28-ounce can red enchilada sauce, such as Las Palmas
1/2 cup shredded pepper jack cheese
1/4 cup greek yogurt
Topping Options: Diced green onion, cilantro, grilled fajita veggies, avocado, salsa, sour cream, etc.
Preheat oven to 375 degrees and position a baking rack in the middle of the oven.
Combine black beans, green chilies, sour cream and manchego cheese in a mixing bowl. Taste and add salt and pepper if desired. We also added a few shakes of curry powder just to add a little more flavor.
Pour a small amount of sauce into the bottom of a 9x13" pan- enough to coat the bottom. Swirl to coat and set aside.
Scoop a small amount of the black bean filling into the tortillas, and place in the pan- seam side down. Continue until all the filling is used up (we got about 8 enchiladas).
Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated.
Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
We topped our enchiladas with fresh avocado and tomato- it was a Cinco de Mayo meal to be proud of, for sure.
Stay Cool,
The Cool Dads Crew
No comments:
Post a Comment