Amy’s Easy Bean Enchiladas
This recipe is made using a number of fresh ingredients, but the one we want to highlight is fresh cilantro.
Cilantro is also called coriander, and is an important ingredient in Mediterranean, Mexican, Indian, and Southeast Asian cuisines. According to Nutrition-and-you.com, cilantro “carries many important plant-derived chemical compounds that are known to have disease preventing and health promoting properties.” Cilantro is a powerhouse of vitamins, containing vitamin K, vitamin A, and even vitamin C! In addition, it’s a great source of potassium, calcium, manganese, iron, and magnesium. These minerals can help regulate heart rate, maintain healthy red blood cell production, and regulate antioxidant enzymes. Who know that this delicious herb could contribute so much to our daily nutritional intake!
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
8 medium sized flour or corn tortillas
1 can mild enchilada sauce
1 ½ cups Amy’s pureed black beans* or refried beans
2 sprigs fresh cilantro
2 cups shredded Mexican cheese mix
1 garlic clove*
1/8 cup chopped onions*
1 tbsp taco seasoning powder
- Pre-heat oven to 325*
- To make Amy’s special black bean puree, empty the water out a can of black beans (and then rinse). Pour the clean beans into a food processer along with one tablespoon of taco seasoning powder, one sprig of cilantro, one garlic clove, and 1/8 cup of chopped onions. Puree this mixture and use for the bean spread in step 4.
- Pour about ¼ cup of the enchilada sauce into the baking pan you’ll be using to cover the bottom of the pan and prevent the tortillas from sticking.
- Apply bean paste to one side of the tortillas, followed by a sprinkling (a generous sprinkling if you’re me), and then roll the tortillas into tubes.
- Place the tortillas in the baking pan.
- When all 5 tortillas are in the pan, pour the rest of the enchilada sauce over the top and cover that with another sprinkling of cheese and the rest of the cilantro (torn).
- Bake at 325* for 30 minutes.
In my house, I accompany the enchiladas with salsa, sour cream, and slices of avocado.