Baby, it’s En-chill-adas OutsidePosted: January 28, 2013
Cold weather got you down? Seriously, I don’t know how anyone can be happy when the high is just 3º. Eat these super-quick (and vegetarian-friendly) enchiladas and you’ll remember the warm weather lickety-split. Add some extra chipotle peppers and you’ll even feel the heat.
Black Bean Enchiladas
- ½ cup of sour cream
- 3 to 4 canned chipotle peppers in Adobe sauce, minced
- 1 15oz can of black beans, rinsed & drained
- ½ of a jalapeno, diced
- 1 cup of frozen corn, thawed
- 4 medium-sized flour tortillas
- 1 cup of chipotle salsa
- ½ cup of shredded Pepper Jack cheese
- Cooking spray
In a small bowl, mix together the sour cream and chipotle peppers. Cover and refrigerate for at least 15 minutes so the flavors can meld.
Heat your oven to 350º.
Put half of the black beans in a food processor along with the diced jalapeno and process until combined but still slightly chunky. Mix together with the remaining black beans, corn and chipotle-sour cream mixture.
Spoon about ½ a cup of the mixture down the center of each tortilla and then roll up. Place seam-side down in a baking dish lightly coated with cooking spray. Top with the salsa and then the shredded cheese. Bake for 20 to 25 minutes or until heated through. Let cool slightly and eat.