Zutaten für Sonoran Black Bean Corn Enchiladas
- 1 (15-ounce) can black beans (rinsed and drained)
- Canned Corn
- Olive Oil
- 1/2 cup chopped onion
- Garlic Cloves
- Tomato Sauce
- Salt
- Ground Cumin
- 1 cup enchilada sauce
- Corn Tortillas
- Monterey Jack Cheese
- Sour Cream
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Zubereitung von Sonoran Black Bean Corn Enchiladas
- Preheat oven to 375°F (190°C).
- Prepare the filling: In a large bowl, combine 1 (15-ounce) can black beans (rinsed and drained), 2 cups cooked white corn, 1/2 cup chopped onion, 1/4 cup chopped cilantro, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, salt and pepper to taste.
- Lightly grease a 9x13 inch baking dish.
- Warm 1 cup of your favorite enchilada sauce in a small saucepan.
- Spread a thin layer of enchilada sauce in the bottom of the baking dish.
- Fill each tortilla (about 12 corn tortillas, 6-inch) with approximately 1/4 cup of the black bean mixture.
- Roll up the tortillas and place them seam-down in the baking dish.
- Pour the remaining enchilada sauce over the enchiladas.
- Sprinkle with 1 cup of soy-based shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Top with your favorite soy-based sour cream and fresh cilantro before serving.
- Serve immediately with Spanish rice and a tossed green salad.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
11g
Fat
38g
Carbs
11g
