Salsa Verde Black Bean Enchiladas

Name: Salsa Verde Black Bean Enchiladas
Total time: 3600 s
Yield: 2-3 servings
Cuisine: American
Ingredients: 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

Ryan Borses @yggdrasilsYeoman

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.

Ryan Borses @yggdrasilsYeoman

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.

Saved

Ingredients

1 hr

2-3 servings

6medium flour tortillas
1/2 cupsalsa verde
1/2 cupshredded colby jack cheese
1 (8 oz)can corn off cob
1 (8 oz)can black beans
1poblano pepper, seeded and sliced into thin strips
1yellow onion, sliced into thin strips
1/3 cupsour cream
Paprika
1 tspChili powder
1 tspCumin
1 tspGarlic powder
1/2 tspCayenne peppr

Saved

Steps

1 hr

1

Strain black beans, collecting juice
2

Whisk spices together with salt and pepper to taste
3

In large pan, toss onions in oil on medium heat, 5 minutes or until translucent
4

Add peppers and cook/ stir, 3-5 minutes or until veggies are soft. Meanwhile, start beans
5

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.
6

Add corn, remaining beans, and half of the spice mix. Cook/stir 3 minutes or until fragrant/ tasty, then remove from heat.
7

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
8

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.
9

Generously ladle salsa verde over all 6 enchiladas. Do the same with cheese.
10

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!