Ingrédients pour Black Bean And Cream Cheese Enchiladas
- Dried Black Turtle Beans
- 2 medium onions, chopped
- Garlic Cloves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 teaspoon salt
- Black Pepper
- 2 tablespoons olive oil
- Plum Tomatoes
- 2 tablespoons tomato paste
- 1/2 cup water (plus additional for soaking dried beans)
- Mild Green Chilies
- 1 seeded and deveined jalapeno pepper, finely chopped (optional)
- Whole Wheat Tortillas
- 8 ounces cream cheese, softened
- Monterey Jack Cheese
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Comment préparer Black Bean And Cream Cheese Enchiladas
- If using dried beans: Rinse 1 pound of dried black beans and pick through to remove any debris. Soak in 6 cups of water overnight. If using canned beans, proceed to step 6.
- (Dried beans only) Drain the soaked beans and add 8 cups of fresh water to a large pot.
- Add 1 medium onion, chopped; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 2 bay leaves; 1 teaspoon salt; and 1/2 teaspoon black pepper to the beans.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until beans are tender, stirring occasionally and adding more water only if necessary. (Canned beans: Open 3 (15-ounce) cans of black beans and rinse well under cold water. Set aside.)
- The beans should be tender but still hold their shape. Discard bay leaves.
- Mash about 1/4 of the cooked beans against the side of the pot and stir to combine. Set aside to cool slightly.
- While beans cool, heat 2 tablespoons of olive oil in a large skillet over medium heat. Saute 1 medium onion, chopped, and 4 cloves garlic, minced, until onions are translucent and garlic is fragrant (about 5 minutes).
- Add 28 ounces canned crushed tomatoes (with their juice), 2 tablespoons tomato paste, 1/2 cup water, 1 teaspoon chili powder, and 1 seeded and deveined jalapeno pepper, finely chopped (optional).
- Stir to combine and simmer until sauce has thickened slightly (about 10 minutes).
- Preheat oven to 350°F (175°C). Spoon a thin layer of sauce into the bottom of a large (9x13 inch) baking dish.
- Spread a line of beans down the center of each tortilla. Top with 1-2 tablespoons of softened cream cheese (8 ounces).
- Roll up the tortillas and place them seam-down in the prepared baking dish.
- Pour the remaining sauce over the enchiladas and sprinkle with 1 cup of shredded cheddar cheese.
- Bake for 20-25 minutes, or until bubbly and cheese is melted and golden brown.
- Garnish with sliced green onions (optional). Serve with a green salad.
Nutrition Information (Approximate per serving)
Sodium
87 g
Sugar
65g
Fat
109g
Carbs
39g
