CHICKEN ENCHILADAS
Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
- Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
- To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
- Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.
Nutrition Facts : Calories 490 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.7 milligram of sodium
VEGETARIAN ENCHILADAS
These easy-to-make enchiladas are filled with beans, spinach and cheese. Serve them with rice on the side.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 servings (2 enchiladas each)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
- For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
- Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
- For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.
BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
CHEESY BEAN ENCHILADAS
These are very yummy enchiladas with a creamy bean filling and cheesy topping. Inexpensive to make, wonderful if you're on a budget.
Provided by Karamia
Categories Cheese
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350. Saute onion and garlic in oil until onions are softened.
- Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.
- Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.
- Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.
- Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.
- Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.
- Serve with extra salsa if desired.
SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
- In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
BEEF AND BLACK BEAN ENCHILADAS
This was "created" on a day with minimal ingredients in the house. I am more of a fan of ground beef rather than shredded beef but either can be used. Also, my preference for this dish is medium ground beef. I know!! More fat, but the flavor is great!! Again - your choice! I guessed on the ounces of the can of black beans - just the normal size is fine. Easy to modify to your personal taste.
Provided by KEA-CA
Categories Black Beans
Time 1h10m
Yield 5-6 enchiladas, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Prepare Enchilada Sauce #402189.
- As it simmers, fry the ground beef and onions - season well with salt and pepper.
- When the ground beef is cooked through, remove from heat. Allow to cool slightly.
- Stir in half of the can of black beans (or more if you prefer!) and 3/4 cup of the shredded cheese.
- Assemble enchiladas by placing several tablespoons of filling in the tortilla and rolling it up tightly.
- Place 1 cup of Enchilada Sauce #402189 in the bottom of the casserole (enough to cover the bottom).
- Place enchiladas side by side in the pan, top with remaining enchilada sauce and sprinkle remaining cheddar cheese on top.
- Bake in a covered casserole pan at 350°F for 30-40 minutes, until tortillas are tender and heated through.
Nutrition Facts : Calories 1638.7, Fat 86.6, SaturatedFat 40.6, Cholesterol 272.9, Sodium 2459.9, Carbohydrate 118.2, Fiber 13.6, Sugar 6.4, Protein 92.7
REFRIED BEAN AND CHEESE ENCHILADAS
Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.
Provided by hunni662
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
- Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
- Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g
CHICKEN & BEAN ENCHILADAS
A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese
Provided by Lulu Grimes
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.
- Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.
- Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.
Nutrition Facts : Calories 484 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
VEGETARIAN ENCHILADAS
Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
- Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
- Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.
Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 17 grams sugar, Fiber 15 grams fiber, Protein 23 grams protein, Sodium 1.36 milligram of sodium
RICE & BEAN ENCHILADAS
Filling and great value for money, try these Mexican-inspired vegetarian wraps for a speedy and spicy supper
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat the rice following the pack instructions, then stir in the Cajun seasoning and most of the spring onions.
- Heat oven to 200C/180C fan/gas 6. Spread the tortillas with the refried beans, then top with rice. Spread half the salsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa, dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the remaining yogurt and salsa on the side.
Nutrition Facts : Calories 634 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 4.81 milligram of sodium
VEGETARIAN BLACK BEAN ENCHILADAS
A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.
Provided by Alexis
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
- Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
- Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
- Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
Nutrition Facts : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 g
BLACK BEAN ENCHILADAS
Loaded with black beans, corn and cheese, saucy enchiladas are easy to make and always satisfy hearty appetites.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat.
- On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
- Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.
Nutrition Facts : Calories 240, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 6 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Enchilada, Sodium 390 mg, Sugar 3 g, TransFat 0 g
BEAN AND CHEESE ENCHILADAS
This lighter version of the Mexican favorite is baked with a filling of cottage cheese and black beans, then topped with a simple tomato sauce. The enchiladas would also be great with Creamy Tomatillo Sauce.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a food processor, process cottage cheese until smooth. Transfer to a medium bowl and stir in black beans. Season with salt and pepper. Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes. Working with one tortilla at a time, lightly spray both sides with cooking spray, place 2 rounded tablespoons cottage cheese mixture down center of each, then roll tortilla around filling. Place, seam side down, on a rimmed baking sheet. Bake tortillas until heated through, 8 to 10 minutes.
- Meanwhile, in a medium saucepan, heat oil over medium-high. Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes. Add chili powder and cook until fragrant, 1 minute. Whisk in vinegar, tomato puree, and broth; bring to a simmer and cook 5 minutes. Season with salt and pepper. Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids). To serve, divide enchiladas among 8 plates, top with 1/3 cup sauce, and sprinkle with onion and cilantro.
Nutrition Facts : Calories 296 g, Fat 10 g, Fiber 8 g, Protein 14 g
ENCHILADAS
A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!
Provided by Donna
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
- In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
- Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.
Nutrition Facts : Calories 755.4 calories, Carbohydrate 48.5 g, Cholesterol 149.8 mg, Fat 46 g, Fiber 3.8 g, Protein 36.3 g, SaturatedFat 21.5 g, Sodium 638.9 mg, Sugar 1.3 g
ITALIAN ENCHILADAS
Steps:
- Melt the margarine in a large skillet over medium-high heat. Add the ground beef, onion, jalapenos, garlic, and seasoned salt and cook until browned, about 10 minutes. Remove from the heat and let it cool a bit, then mix in the spinach, bread crumbs, and cheeses. While still warm, put a couple of tablespoons of the mixture in each tortilla and roll up (it should be approximately 1-inch in diameter). To serve, cut tortillas in 3-inch sections, reheat in the microwave, and top with Alfredo or marinara sauce.
BEAN AND POTATO ENCHILADAS
A quick and simple dish. Serves 4 but can be multiplied to feed a crowd. Garnish or dip with guacamole, sour cream or salsa.
Provided by Stacey Sweet
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan, heat the oil over medium heat and saute the onion, garlic, hot pepper and cumin for 2 minutes. Add the vegetable stock and tomato juice,and let simmer for 5 minutes.
- Mix the cornstarch with a bit of cold water and add to the sauce while stirring. Remove from heat and set aside.
- In a bowl, mix the tomato, beans, potatoes, coriander and cheese. Divide this mixture among the tortillas, cover with a large tablespoon of the sauce and roll up. Place the enchiladas in a lightly oiled rectangular ovenproof dish.
- Cover the enchiladas with the remainder of the sauce and cook in the oven at 350 F for 15-20 minutes. Serve immediately accompanied with your favourite garnish or dip.
Nutrition Facts : Calories 1108.5, Fat 34, SaturatedFat 10.1, Cholesterol 25.1, Sodium 1232.5, Carbohydrate 167.7, Fiber 19.9, Sugar 10.2, Protein 35.8
AUTHENTIC MEXICAN ENCHILADAS
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
- Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
- Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g
BEEF AND BEAN ENCHILADAS
This recipe is from a friend of mine who made a family cookbook of their favorite recipes. We have really enjoyed the cookbook and I will be posting more of her recipes. For the enchiladas, I have made them with the original recipe (listed below) and then last night I didn't have all the right ingredients, so I used a can of RoTel that had the lime and cilantro in place of the can of green chilies. I also used recipe #66591 instead of a packet from the store (I didn't have any on hand). I also always use the flour tortillas that you can buy at Costco that you cook yourself. These enchiladas have a bit of spice to them. They might be too spicy for some and not enough for others, they are perfect for us!!
Provided by knobbyknee
Categories Beans
Time 35m
Yield 8-9 enchiladas, 5-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown the ground beef and onion.
- Stir in taco seasoning mix, refried beans, green chilies, beef broth, and 1/2 cup enchilada sauce.
- Cook on medium heat until thick.
- Stir occasionally for 10-15 minutes. Remove from heat.
- Fill each tortilla with about 1/3 cup of the mixture and a small handful of cheese.
- Roll tight and place them seam side down, side by side in a 13x9-inch baking pan.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake on 350°F for 15-20 minutes.
Nutrition Facts : Calories 698.8, Fat 35.1, SaturatedFat 17, Cholesterol 105.1, Sodium 2207, Carbohydrate 53.9, Fiber 8, Sugar 8.3, Protein 41.3
More about "beanenchiladas recipes"
VEGETARIAN ENCHILADAS | VEGETABLE RECIPES - JAMIE OLIVER
From jamieoliver.com
- Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
- Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
- Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
3 BEAN ENCHILADAS RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
- In a large mixing bowl, add all beans, sour cream, cilantro, green chiles, cumin, cooled onions, 1 cup shredded cheese, and salt and pepper to taste. Stir to combine.
BEAN AND CHEESE ENCHILADAS - BUDGET BYTES
From budgetbytes.com
- Begin by making the sauce. In a small sauce pot, combine the chili powder, flour, and oil. Heat over a medium flame, while stirring, for one to two minutes to toast the spices and flour. Whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper. Allow the mixture to come to a simmer, at which point it will thicken. Once thick enough to coat a spoon, taste and add salt as needed (1/2 to 3/4 tsp). Set the sauce aside.
- Toast the tortillas in a dry skillet over medium flame until they are just flecked with brown on each side. The tortillas should be slightly more firm, but still pliable enough to roll. Stack the tortillas on a clean plate as they come out of the skillet.
- Prepare a casserole dish by coating with non-stick spray, then spread a layer of enchilada sauce over the bottom (1/2 to 1 cup). Preheat the oven to 350 degrees.
BEAN AND CHEESE VEGETARIAN ENCHILADAS - FOOD AND WINE
From foodandwine.com
- Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion and bell peppers over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Set aside 1 cup of the tomato mixture. Blend the remaining mixture in a food processor or blender until smooth. Return the tomato mixture to heat and simmer for 20 minutes.
- Place the reserved 1 cup of sauce in a large bowl. Stir in the 2 cans of beans and 2 cups of cheese.
- Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
VEGGIE BLACK BEAN ENCHILADAS - COOKIE AND KATE
From cookieandkate.com
- Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
- 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.
- 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.
BEST VEGETARIAN ENCHILADAS RECIPE - HOW TO MAKE ... - DELISH
BEEF ENCHILADAS - RECIPETIN EATS
From recipetineats.com
- Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.
CHEESE AND BEAN ENCHILADAS {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
- Heat oil in a medium saucepan, over medium-high heat. Add flour to the hot oil, smoothing and stirring with a wooden spoon. Cook for 1 minute.Add the chili powder and cook for an additional 30 seconds.Add vegetable broth, tomato paste, oregano, and cumin. Stir to combine.Bring to a slow boil, then reduce the heat and simmer for at least 15 minutes. The sauce will smooth out and thicken up a bit. After 15 minutes, add the lime juice and adjust the seasonings as needed.
- After the sauce is ready and the pico de gallo is prepared and in the fridge, preheat oven to 375 degrees F.
EASY BLACK BEAN CHICKEN ENCHILADAS RECIPE - A FOOD JOURNAL
From unpeeledjournal.com
- Preheat the oven to 425°F. Place the chicken breasts on a lined sheet pan. Drizzle with a tablespoon of the olive oil and generously sprinkle with some of the salt and pepper.
- While the chicken is baking in the oven, place the 1/4 cup olive oil, corn flour, chili powder, cumin, oregano, and 3/4 teaspoon kosher salt in a skillet over medium-high heat. Whisk. When hot, add the tomato paste, chopped green chiles, and minced jalepeño (if using) and whisk constantly until smooth and darkened in color. TIP: Be careful not to burn the mixture once the tomato paste and chiles go in the pan. It will form a paste and cook quickly. You want the color to darken, but not burn.
- Heat the remaining olive oil (from the 1/4 cup less 1 tablespoon from the chicken) in a large skillet over medium heat. Add the black beans and diced onion and cook, stirring, until the onions are translucent, about 6 minutes. Add a few tablespoons of water about halfway if the pan starts to look dry. The black beans should break down a little with the onions.
VEGAN ENCHILADAS WITH TOFU AND BLACK BEANS | EASY AND ...
From wellplated.com
- Preheat the oven to 350 degrees F. Lightly coat a large casserole dish with nonstick spray. Set aside.
- Prepare the enchilada filling: Place the tofu in a food processor and puree for several minutes until smooth, stopping to scrape down the bowl as needed. Sprinkle in the salt, turmeric, black pepper, and cayenne. Pulse a few more times to mix well.
- Heat the 2 tablespoons oil in a deep skillet over medium. Once hot and shimmering, add the jalapeno, bell pepper, and onion. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5 minutes. Stir in the tofu and nutritional yeast, if using, and continue cooking and stirring until the tofu is heated through and dries somewhat (it should look similar to scrambled eggs), about 5 minutes. Stir in the beans and thawed, pressed spinach. Stir, breaking up the spinach as you go. Season with additional salt and pepper to taste.
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- Combine tomatillos, 1 cup onion, cilantro, garlic, chile, lime juice and cumin in a blender; puree on high until smooth, about 1 minute.
- Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/2 cup beans, 1/2 cup kale (or collards), 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, beans, kale (or collards) and onion. Spread the remaining sauce on top.
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