Recipe of Super Quick Homemade Salsa Verde Black Bean Enchiladas
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Many things affect the quality of taste from Salsa Verde Black Bean Enchiladas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salsa Verde Black Bean Enchiladas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Salsa Verde Black Bean Enchiladas is 2-3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Salsa Verde Black Bean Enchiladas estimated approx 1 hr.
To get started with this recipe, we have to prepare a few components. You can cook Salsa Verde Black Bean Enchiladas using 13 ingredients and 10 steps. Here is how you cook it.
Modified from HelloFresh recipe. Easy quality weeknight vegetarian Mex fix. No verde recipe included here; not too hard to prepare homemade but definitely makes it a weekend project.
Ingredients and spices that need to be Take to make Salsa Verde Black Bean Enchiladas:
- 6 medium flour tortillas
- 1/2 cup salsa verde
- 1/2 cup shredded colby jack cheese
- 1 (8 oz) can corn off cob
- 1 (8 oz) can black beans
- 1 poblano pepper, seeded and sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 1/3 cup sour cream
- Paprika
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Garlic powder
- 1/2 tsp Cayenne peppr
Instructions to make Salsa Verde Black Bean Enchiladas
- Strain black beans, collecting juice
- Whisk spices together with salt and pepper to taste
- In large pan, toss onions in oil on medium heat, 5 minutes or until translucent
- Add peppers and cook/ stir, 3-5 minutes or until veggies are soft. Meanwhile, start beans
- Cook HALF the beans in oil in a small pot over medium high heat, 2-3 mins. Add 2 tbsp bean juice, bring to simmer and reduce to LOW, 2-3 minutes. Meanwhile, go back to veggies.
- Add corn, remaining beans, and half of the spice mix. Cook/stir 3 minutes or until fragrant/ tasty, then remove from heat.
- Add 1 tbsp butter to beans in pot. Mash into refried bean consistency. This is the bottom layer for each tortilla and the “paste” to keep them together
- Preheat oven to 475 as you start assembling 6 enchiladas. Coat entirely with bean paste, spoon in filling on one side, roll up tightly and place seam side down in large square glass pan.
- Generously ladle salsa verde over all 6 enchiladas. Do the same with cheese.
- Place enchiladas in oven for 3-5 minutes (hard to go wrong) or until satisfactorily melty. Meanwhile, mix remaining spice blend into sour cream, and add enough water to reach drizzling consistency. When done, drizzle crema on top and serve!
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