Best 2 Black Bean Enchiladas With Salsa Verde Recipes
**Black Bean Enchiladas with Salsa Verde: A Delightful Fusion of Flavors and Textures**
Indulge in a culinary journey that harmoniously blends Mexican and Italian cuisines with our delectable Black Bean Enchiladas with Salsa Verde. This tantalizing dish features a savory filling of tender black beans, aromatic spices, and vibrant vegetables, all enveloped in soft, pillowy tortillas. Each enchilada is generously topped with a luscious Salsa Verde, a zesty green sauce brimming with fresh herbs, tangy tomatillos, and a hint of spice. The result is an explosion of flavors and textures that will captivate your taste buds and leave you craving more. This recipe also includes variations for those seeking a vegan or gluten-free experience, ensuring that everyone can savor this delightful creation.
BLACK BEAN ENCHILADAS WITH WARM SALSA VERDE
With tangy tomatillos softened by creamy avocado in a Warm Salsa Verde, this Southwestern-inspired dish qualifies as contemporary comfort food. Fresh tomatillos are available in the produce section of most grocery stores. Look for firm, unblemished fruit inside a papery husk. Adapted from Rachael Ray 30-Minute Meals. Published in the June 2004 issues of Vegetarian Times.
Provided by Wish I Could Cook
Categories One Dish Meal
Time 25m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 15
Steps:
- Wrap tortillas in aluminum foil, and heat in oven at 275F until fillings and sauce are ready.
- Black Bean Filling:
- Heat 1 tablespoon of olive oil in large skillet, and add 1 clove of chopped garlic. Grate 1 onion into pan with a hand grater. Add half of the jalapeno. Cook for 1 to 2 minutes.
- Add beans, and mash with back of a fork. Stir in 1 teaspoon cumin and tomato paste, and season with salt.
- Warm Salsa Verde:
- Place tomatillos in a food processor, and pulse to a coarsely ground paste.
- Heat remaining 1 clove of garlic in remaining 1 tablespoon of olive oil over medium heat in a large saucepan. When garlic begins to sizzle, grate 1 onion with a hand grater directly into pan. Add remaining jalapeno. Heat through for 1 to 2 minutes, and add ground tomatillos. Simmer for 5 minutes. Add vegetable stock, 1 teaspoon cumin and salt to taste.
- Scoop avocado flesh out of skins and into pot. Mash with back of a fork. Return sauce to a gentle boil. Reduce heat to low until enchiladas are assembled.
- Preheat broiler. Scoop some sauce onto bottom of a casserole dish or shallow serving platter.
- To make an enchilada, place 1 to 2 scoops of filling down center of a tortilla, and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas, one next to another, and top with remaining sauce and grated cheeses. Melt cheeses sprinkled with oregano under broiler, and serve immediately.
BLACK BEAN ENCHILADAS WITH SALSA VERDE
A delicious vegetarian enchilada dish with homemade Salsa Verde.
Provided by Daily Inspiration S
Categories Tacos & Burritos
Time 40m
Number Of Ingredients 25
Steps:
- 1. Preheat oven to 400 degrees. In a large nonstick skillet, saute onion in oil over medium-high heat for 3 minutes. Add garlic and oregano and continue to cook 1 minute.
- 2. Puree half of the black beans, the chipotle chili, adobo sauce and salt in a food processor. Combine onion mixture, remaining whole beans, broth and shredded cheese with the bean puree.
- 3. To make Salsa Verde: Broil tomatillos and chilies in oven. Saute onion in oil over medium-high heat for 3 minutes. Add garlic and saute 1 minute. Remove membrane from poblano peppers. Place tomatillos, chilies, onion and garlic in a food processor; pulse until chopped. Add herbs, lime juice and salt. Gradually add broth; process until smooth.
- 4. Fry corn tortillas in a little oil to soften and seal them. Make sure oil is hot enough so they don't get saturated with oil.
- 5. Dip corn tortillas in sauce one at a time while filling them with a generous 1/2 cup of bean mixture and then roll up. Continue until all 8 enchiladas are completed. Place a small amount of salsa verde to just barely cover the baking dish and line each enchilada side by side (seam side down). Top with 1 cup salsa verde and crumbled queso fresco. Bake enchiladas for 10 minutes.
Tips:
- For the best flavor, use ripe, in-season tomatoes for the salsa verde. Roma tomatoes are a good choice because they are meaty and have fewer seeds.
- If you don't have time to make the salsa verde from scratch, you can use a store-bought tomatillo salsa. Just be sure to choose a salsa that is mild or medium in heat, so that it doesn't overpower the other flavors in the enchiladas.
- To make the enchiladas easier to roll, warm the tortillas in a damp paper towel in the microwave for a few seconds before filling them.
- If you don't have a baking dish that is large enough to hold all of the enchiladas, you can bake them in batches. Just be sure to keep the cooked enchiladas warm in a low oven while you are baking the rest.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, or chopped cilantro.
Conclusion:
Black bean enchiladas with salsa verde are a delicious and satisfying meal that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. So next time you are looking for a new recipe to try, give these enchiladas a try. You won't be disappointed!
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