|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Black Bean Enchiladas |
|
Serves: 8 Print this Recipe(Enchiladas de Frijol Negro) Category: Enchiladas and Crepes Makes 8 enchiladas These black bean enchiladas are coated and baked in red chile sauce. Cook the beans a day ahead, or in a pinch, canned black beans may be used. Prepare a double batch of the chile sauce and freeze any that's leftover. 5 cups Basic Red Chile Sauce (double recipe) 1/3 cup vegetable oil 8 (6- to 7-inch) corn tortillas 2 cups Basic Refried Beans with black beans 1 cup shredded Oaxaca or Monterey Jack cheese 1/2 cup Mexican crema or sour cream 4 green onions, chopped including 2 inches of green part 1. Prepare chile sauce. Set aside and keep the sauce warm on low heat. Preheat the oven to 350°. 2. Prepare the sauce. Then, grease a 9- × 13-inch baking pan. In a medium skillet, heat the oil over medium heat. With tongs, dip the tortillas, 1 at a time, in the hot oil until limp, about 3 seconds. Drain on paper towels. Stack the tortillas on a plate and cover with a clean kitchen towel to keep them soft and warm. 3. To assemble the enchiladas, spoon about 1/4 cup of the sauce on a plate. Lay 1 tortilla on the plate and turn once to coat with sauce. Place the tortilla on another plate and put about 1/4 cup of beans on the tortilla. Roll into a cylinder and place seam side down in the baking pan. Repeat, until all tortillas are filled, rolled, and placed side by side in the pan. Pour about 1 cup of the remaining sauce over the enchiladas to cover completely. Sprinkle with the cheese. Bake until the sauce is bubbling and the cheese is melted, about 20 minutes. Drizzle with crema or sour cream and scatter green onions on top. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Corn Tortillas Basic Tamale Dough Masa Dumplings White Flour Tortillas Basic Crepes Corn Crepes Cheese Enchiladas in Red Sauce Swiss Enchiladas Turkey Enchiladas in Green Sauce Seafood Enchiladas Black Bean Enchiladas Stacked Beef Enchiladas Vegetable Enchiladas Folded Tortillas in Bean Sauce Folded Tortillas in Tomato Sauce Folded Tortillas in Pasilla Chile Sauce Mushroom Crepes Crepes with Corn Mushroom Corn Crepes with Chicken and Corn Tamales with Chicken Tamales with Beef or Pork Tamales with Shrimp Fresh Corn Tamales Tamales with Jalapeños, Cheese, and Corn Vegetable Tamales with Black Bean Sauce Tamales, Monterrey Style Tamales in Banana Leaves, Oaxaca Style Tamales Wrapped in Swiss Chard Yucatán Tamale Pie Baked Aztec Chicken Casserole Chicken and Tortilla Casserole with Green Sauce Meatball and Tortilla Casserole Pork and Tortilla Casserole Cheese and Tortilla Casserole Potato and Tortilla Casserole Tortilla, Corn, and Zucchini Casserole Tortilla, Bean, and Corn Casserole Tortillas in Ancho Chile and Red Pepper Cream Sauce * Enchiladas, Tamales, and Tortilla Casseroles |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
