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Black Bean Enchilada Casserole

Black Bean Enchilada Casserole


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Ingredients

  • 1 Pound ground beef
  • 1 Ounce taco seasoning
  • 2/3 Cups water
  • 1 Tablespoon oil
  • 1/2 Cup chopped onion
  • 2 garlic cloves, minced
  • 15 Ounces black beans, drained and rinsed
  • 10 Ounces enchilada sauce
  • 4 1/2 Ounces chopped green chiles
  • 1/3 Cup sour cream
  • 8 flour tortillas
  • 1 Cup shredded sharp Cheddar cheese
  • 2 1/2 Ounces goat cheese
  • 1 Cup chunky salsa
  • 3 green onions, sliced

Directions

Heat oven to 400 degrees. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.

Add taco seasoning mix and water; mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally.

Meanwhile, heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 3 to 4 minutes or until tender. Add beans, enchilada sauce, and green chiles; mix well. Bring to a boil, stirring occasionally. Remove from heat. Stir in sour cream.

Spoon ground beef mixture down center of each tortilla. Roll up; place seam side down in ungreased 12-by-8-inch (2-quart) baking dish. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheeses.

Bake at 400 degrees for 8 to 12 minutes or until cheeses are melted and casserole is thoroughly heated. Spoon salsa down center of casserole; sprinkle with green onions.

Nutritional Facts

Servings4

Calories Per Serving1268

Folate equivalent (total)696µg100%

Riboflavin (B2)0.8mg46.3%


Make-Ahead Black Bean & Spinach Enchilada Casserole

There has been a conspicuous radio silence around here the last few weeks. I blame the spring—which has given us a reason to do something other than sit inside and eat! Between working my day job, taking care of two little ‘uns, and trying to get outside as much as possible to enjoy the fresh spring air (finally), I’ve been relegating cooking to a sort-of last minute whatever’s-in-the-pantry type of thing. And hey there’s nothing wrong with that, right? In fact, I’ve rediscovered the beauty of canned beans and curry powder (blasphemy, if you ask my Indian husband), pasta with bolognese, and the more-than-occasional breakfast for dinner routine (which, not surprisingly, the kids adore). And after shelving this Pantry Pasta with Kale, Chick Peas and Sun Dried Tomatoes for a couple of years, I recently added it back to the rotation, shocked that I had managed to go so long without it.

We also made a bit of a snap decision to do a fairly significant house renovation starting—um…—now? So I’ve been putting in some quality time with the crap in my basement, clearing it out piece by painful piece, and scouring Houzz for kitchen and bathroom inspiration. Which is fun stuff, granted, until that (inevitable) moment when Kiwi and I get into a heated fists-a-flailing argument about whether the cupboards should be “transitional” or “modern”. If you’ve got any tips for surviving the renovation of a hundred year old house, or great sites or blogs for house inspiration, I’d love it if you shared. Please help. S.O.S.!

This Make-Ahead Enchilada Casserole is the kind of food that everybody needs for busy spring evenings and kitchens-under-renovation. A super simple recipe that uses pantry staples to produce a cheesy crowd-pleasing wonder.

You don’t have to make it ahead, but honestly there is nothing quite as satisfying as popping a homemade ready-to-bake casserole in the oven at the end of a hectic day. I like to assemble it a night or two before—after everyone except me and my glass of wine has gone off to bed. But I’ve thrown it together first thing in the morning too, with a cappuccino close at hand, and quietly so I don’t wake my sleeping brood.


Ingredients

    • Cooking spray
    • 10 6-inch corn tortillas
    • 2 (14 1/2-ounce) can diced tomatoes
    • 1 1/2 cups chopped green onions, green parts only
    • 1 cup chopped onion
    • 1 cup store-bought salsa or Salsa Rio Grande (page 197)
    • 1 teaspoon ground cumin
    • 2 (11-ounce) cans black bean soup
    • 1 (15-ounce) can black beans, rinsed and drained
    • 10 ounces reduced-fat Cheddar cheese, shredded (2 1/2 cups)

Veggie Black Bean Enchiladas

  • Author: Cookie and Kate
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1 x
  • Category: Entree
  • Method: Baked
  • Cuisine: Mexican
  • Diet: Vegetarian

Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.

Ingredients

  • 2 cups homemade enchilada sauce
  • 2 tablespoons olive oil
  • 1 cup chopped red onion (about 1 small red onion)
  • 1 red bell pepper, chopped
  • 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
  • 1 teaspoon Frontier Co-op Ground Cumin
  • ¼ teaspoon Frontier Co-op Ground Cinnamon
  • 5 to 6 ounces baby spinach (about 5 cups , packed)
  • 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
  • 1 cup shredded Monterey Jack cheese, divided
  • ½ teaspoon salt, to taste
  • Freshly ground black pepper, to taste
  • 8 whole wheat tortillas (about 8” in diameter)
  • Handful of chopped cilantro, for garnishing

Instructions

  1. Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 13 by 9-inch pan with olive oil or cooking spray.
  2. In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet (I don’t have a lid for mine, so I just placed a cookie sheet on top). Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
  3. Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with remaining spinach and cook until all of the spinach has wilted.
  4. Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
  5. Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.
  6. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
  7. Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
  8. Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately.

Notes

Recipe adapted from my spinach artichoke enchiladas.
Make it vegan: I believe you could just skip the cheese altogether and still end up with awesome enchiladas. You might top them with sliced avocado for some extra creaminess.
Make it gluten free: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8″ tortillas, so you might need more than 8 tortillas). If you use corn tortillas, you’ll need to gently warm them before you try to roll them up, or they might break.
Serving suggestions: These enchiladas are great with a green side salad or my healthy slaw!
Storage suggestions: I just covered my enchiladas with plastic wrap and reheat enchiladas as necessary. If you want to warm them in the oven, cover the top of the baker with parchment paper or foil to prevent them from getting too browned.

▸ Nutrition Information

This post was created in partnership with Frontier Co-op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!


Black Bean Enchiladas Recipe

If you are looking for a flavorful fancy dinner, then this black bean enchiladas recipe is going to do the trick for you. This black bean enchiladas recipe is a combination of sweet and spicy flavors that will excite your tastebuds. Plus, the addition of yams will make this recipe perfect for a Thanksgiving dinner. The enchilada sauce is going to be a show stopper for your dinner table, maybe a tad bit spicier than the normal, but who will notice it when it will be served with the ever so sweet and delicious yams. First look at this tasty dinner, and all you could say is ‘let’s dig in’. With this black bean enchiladas recipe in your hands, folks, you are going to rock any date night meals.

Recipe – Starter:

Two things led to the birth of this simple recipe:

  1. A super popular enchilada sauce that I saw on the internet and wanted to try since forever.
  2. There is a brewery in my hometown, and they make yam enchiladas. They’re AMAZING. And I’ve been craving them. But not the 2-hour drive.

Tasty Tasty!

After doing some research, I came up with this sweet recipe and I’m in LOVE. The sweetness of the yams is so delicious with the spiciness of the enchilada sauce. The black beans make it hearty and the corn tortillas soak up all that enchilada sauce and swoon. Seriously. SWOON.

Loved By All!

You might be wondering if these black bean enchiladas family friendly? That would be a resounding yes. My children love their enchilada casserole – they are connoisseurs. I usually make it with ground turkey and I passed this version off with ease. They gobbled it up and asked for more.

Casserole Type Enchilada

Obviously, this is not a traditional enchilada…it’s more of a casserole. This recipe could easily be made into rolled enchiladas…I was just too lazy to take that step. So this is like an enchilada lasagna. And I’m totally cool with that. You will be too.

Side Serving!

Serve with some sliced avocado, lime for squeezing, and even a little light sour cream if you like.


Let’s face it, tortillas crumble. Enchiladas are one of my favorite dishes to order in a Mexican restaurant. However, whenever I try to make them in advance at home, they tend to fall apart. I wanted to preserve the authentic Mexican flavors of Green Salsa Verde Enchiladas. Yet, I needed something that I could meal-prep and even freeze. Thus, I decided to transform the standard enchiladas into a hearty, plant-based “lasagna” casserole.

The Essentials of Authentic Mexican Enchiladas Verdes

Enchilada literally translates “dipped in chili”. Since they originated in Mexico, the basic components were a tortilla, stuffed with meat, beans, or cheese, and dipped in a chili sauce. They typically come in two colors: Rojas (red) and Verdes (green). The red color comes from the red chilis (usually ancho and pasilla) that create the sauce. The green color comes from tomatillos, the base for salsa verde.

I adapted this authentic Mexican Salsa Verdes recipe from Rick Bayless, a Chicago-based chef who specializes in traditional Mexican cuisine. His recipe uses it as a sauce for pork, but, like most salsas, you can use it for tacos, tostadas, or enchiladas.

The recipe starts with tomatillos as the base. These tart fruits are sometimes called husk tomatoes, due to their appearance. They are related to tomatoes and gooseberries. Like gooseberries, they have a husk that is easily removed. Because of their tart flavor, tomatillos do best when charred or grilled. This helps bring out some of their natural sweetness. Adding some spicy jalapeno pepper and fresh cilantro help round out the Salsa Verde for simple, yet satisfying, flavor.

Turning Salsa Verdes Enchiladas into a Plant-Based Casserole

In order to transform regular enchiladas into a plant-based casserole, I wanted to keep a few essentials of the original recipe:

  • Green Salsa Verde: This is the hallmark sauce for green enchiladas. It’s worth the time and energy to make your own salsa. You can always make a double batch and freeze extras for future meals.
  • Corn Tortillas: Again, this is essential to authentic Mexican enchiladas. While some parts of northern Mexico use flour tortillas, corn dominates through most of the country. Choosing a high-quality corn tortilla means fewer ingredients. All you need are corn, lime, and salt.
  • Plant-Based Filling: For the enchilada casserole filling, I wanted something hearty, satisfying, and typical of Mexican cuisine. Black beans, potatoes, and onions create the base. However, you could also use pinto beans, bell pepper, or mushrooms. I’ve even done a “Super Green” version with spinach, zucchini, and green bell peppers. All of these ingredients are common in Mexican cooking.

Easy Assembly

That’s it! Once you have the basic components, you layer it together into a hearty, satisfying casserole. This recipe is:

  • Hearty and Satisfying
  • Full of Mexican Flavor
  • Freezer-Friendly
  • Great for Batch Cooking
  • Budget-Friendly

I hope you enjoy this recipe! I think you will love how it brings the flavors of Mexico to your kitchen in a healthy, plant-based, approachable way.

Chef Katie’s Healthy Eating Tips for Salsa Verdes Black Bean Enchilada Mexican Plant-Based Casserole:

Extra Sauce: Make a double-batch of the sauce and keep it on-hand for adding Mexican flavor to your meals. Serve with Tostadas, Tacos, or use as a dressing on a Quinoa Fiesta Bowl.

Gluten-Free: Black beans, potatoes, and corn tortillas are naturally a gluten-free food , which makes this a hearty gluten-free vegan recipe.

Freezer-Friendly: This casserole is incredibly freezer-friendly. Make a double-batch. Assemble the casserole, then tightly wrap in foil. When ready to serve, thaw overnight in the fridge. Keep wrapped in foil and bake at 375F for 40 minutes, removing the foil during the last 10 minutes of cooking.

Single and Smaller Portions: For smaller portions of this recipe, use a smaller pan. Mini loaf pans and regular loaf pans work great if you’re feeding less people. The mini loaf pans work best for single-serving sizes. Use regular loaf pans for 2-3 servings.


Bean Enchilada Casserole

Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time.

Step two

Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese.

Step three

Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese.

Step four

Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.

Top casserole with your favorite enchilada toppings --- shredded lettuce, sour cream and avocado, if desired.

No frozen corn on hand? Use 1 can (11 oz) whole kernel corn, drained instead. No salt added canned corn will keep the nutrition more similar to frozen corn.


Preparing the Zucchini’s

Begin inspecting the zucchini’s, I usually remove any spots on the zucchini that are soft or discolored. Next, cut the zucchini’s into four pieces, cut longways. This helps when placing in the food processor.

Start shredding the zucchini’s in the processor. I usually do two at a time.

Once both the zucchini’s are fully shredded, you will need to salt them, in order to extract the excess moisture. This is done so the final product isn’t a soggy mess, and helps the zucchini in this casserole to stay firm.

Add approximately 1-2 tsp of sea salt to the shredded zucchini. I like to place them in a bowl, and add the salt, which makes it easier to mix the salt, so that it covers most of the zucchini. Let the zucchini sit for about 15 minutes.

After the zucchini has sat, there should be a lot of access moisture in the bowl. Grab a collander, and dump the shredded zucchini into it over the sink. Now, I like to use the bottom of the mixing bowl to press down on top of the zucchini to wring out the excess moisture. You may also use a cheese cloth or paper towels to wring out the moisture. You will know the zucchini is ready when you wring it and hardly any water comes out. It can still be damp, you just want to get as much out as you can. Now on to mixing up the filling for this zucchini enchilada casserole!


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How to store, freeze & reheat this enchilada casserole

To store: let the enchilada casserole cool completely and then either cover the whole pan and place it in the fridge or put individual slices into airtight container and place them in the fridge. This casserole will stay good for up to 3-4 days in the fridge. To reheat, simply add a slice to a microwave-safe plate and microwave for 30 seconds – 1 minute or until heated through.

To freeze: you can either bake the casserole first, cool it to room temperature, slice into servings, place in freezer safe containers and then freeze. Or, to freeze the whole pan, you can bake it, bring it to room temp, and then freeze the entire pan. Once ready to reheat, thaw it out in the fridge, then bake it, covered at 350 degrees F for 30-45 minutes or until heated through.



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