These enchiladas are packed with complex flavors, plenty of nutrition and antioxidants from the black beans, Onion, and Jalapeño Pepper.
Course Main Course
Cuisine Mexican
Keyword black beans, enchilada, millet vegetable soup, tortilla
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Author Sowji'sKitchen
Ingredients
3/4CupBlack beansCooked
1Jalapeno pepper
1/2CupEnchilada Sauce
1Red Onion
1Poblano pepper
2tspTaco Seasoning
6Small Tortillas
4tbspShredded Cheese
4tbspSour Cream
1CupCorn
Olive Oil
Instructions
Preparation
Preheat oven to 375 degrees.
Prepare a casserole dish with cooking spray.
Peel and halve onion. Cut halves into ½" dice
Peel husk off corn and carefully remove kernels from cob.
Stem poblano pepper, seed, and cut into ½" dice.
Stem, seed, remove ribs, and mince jalapeño.
Soak black beans for 4 hrs and cook in pressure cooker for 2 whistles. (If you use canned black beans, drain and rinse black beans in a wire mesh strainer.)
Method
Make the Filling
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add onion, poblano pepper and 2 tsp jalapeño (reserve remaining for garnish) to hot pan and stir occasionally until onions are translucent, 2-3 minutes.
Add corn, black beans, taco seasoning, and a pinch of salt.
Stir occasionally until heated through, 3-5 minutes. Remove from burner and cool slightly, 5 minutes.
Roll the Enchiladas
Pour ¼ cup enchilada sauce (reserve remaining for topping enchiladas) into prepared casserole dish, coating the bottom.
Place one tortilla on a clean work surface.
Add ⅓ cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down.
Repeat for remaining tortillas.(Don’t overfill tortillas. Ends should overlap to seal while baking.)
Assemble the Enchiladas
Place any leftover filling around enchiladas or serve on the side.
Pour remaining enchilada sauce over tortillas and top with cheese.
Bake Enchiladas and Finish Dish
Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down.
Tightly seal foil and bake, 15 minutes.
Remove foil and bake until cheese is bubbly, 7-9 minutes.
Serve Enchiladas in a plate and garnishing with sour cream and remaining jalapeño.