Spicy Black Bean Green Chili Cheese Enchiladas Recipes

SPICY BLACK BEAN, GREEN CHILI & CHEESE ENCHILADAS

Steps:

• Preheat oven to 375*F. and position a baking rack in the middle of the oven.
• Combine black beans, green chilies, sour cream and manchego(or other) cheese in a mixing bowl. Taste and add salt and pepper if desired. Add cumin if using, but fine without. Set aside.
• Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
• Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside.
• If using corn tortillas drench them in hot oil before rolling up(this will soften them and make them easier to roll up).
• Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled - should be about 10-12 enchiladas.
• Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
• Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
• Will keep in the fridge for a couple days.
• Reheat in oven or microwave.

BLACK BEAN AND CREAM CHEESE ENCHILADAS

Steps:

• Rinse and pick through beans, soak overnight.
• Drain beans and add enough clean water to cover the beans. Add onions, garlic, oregano, cumin, bay leaves, salt, and pepper. Cover and bring to boil, reduce heat and simmer until beans are tender. Remember to stir occasionally adding liquid only if absolutely necessary. The beans should be a bit saucy and tender, but should retain their shape.
• Discard the bay leaves.
• Mash about 1/4 of the beans against the sides of the pot and stir to blend them inches Set aside to cool while making the sauce.
• Heat olive oil and saute the onions and garlic until the onions are translucent and the garlic is fragrant. Add the tomatoes with the juice, paste, water, chilies, and jalapeno. Stir to blend. Cook until the sauce has thickened.
• Preheat oven to 350°F Spoon a thin layer of sauce into the bottom of a large baking dish. Spoon a line of beans down the center of each tortilla and add some of the cream cheese chunks on top of the beans. Roll the tortilla and place it seam side down in the baking dish.
• Spread the remaining sauce over the tortillas, sprinkle on the grated cheese. Bake for 20 to 25 minutes until bubbly.
• If desired, garnish with sliced green onions. Serve with a green salad.
• Beans and sauce can be prepared the evening before and refrigerated. The tortillas may be assembled up to 2 hours before baking and refrigerated, add about 5-10 minutes to the baking time as needed.

SPICY BLACK BEAN & CHICKEN ENCHILADAS

Steps:

• Heat oven to 375°F Combine chicken, chili powder and cumin in 10-inch skillet; stir in beans. Cook over medium-high heat, stirring occasionally, until mixture is heated through (2 to 3 minutes). Remove from heat; stir in 1/2 cup sour cream.
• To assemble each enchilada, spread 1 tablespoon enchilada sauce on tortilla. Place 1/2 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. Roll up tortilla; place into greased 13x9-inch baking dish, seam-side down. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil.
• Bake for 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.
• To serve, top each enchilada with dollop of remaining sour cream; sprinkle with green onions. Serve with chopped tomato and shredded lettuce, if desired.

CHILI CHEESE ENCHILADAS

Steps:

• Preheat oven to 350.
• Brown ground beef drain put back in pan.
• Add about 3/4 can of chili to ground beef.
• Add i little bit of water to the 1/4 chili thats left in the can and stir should be a little runny put aside.
• Add cubed velveeta to ground beef and chili.
• Add about 1 cup of shredded cheese to ground beef, chili and velveeta.
• Heat mix in large skillet on medium until all the cheese is melted.
• Grease lightly a 9 x 13 casserole pan.
• Spoon meat chili cheese mix into tortillas ( about 2 spoonfuls in each).
• Roll them up and place in casserole dish ( should fit 8 to 10).
• If anything was left of ur meat chili cheese mix add to the can of chili u had set aside, stir and if needed add little mre water to remake runny not to thin ( to cover tortillas).
• Spoon that over all tortillas should cover all of them.
• Sprinkle remaining shredded cheese on top.
• Put in oven and Bake for 15 mins or until cheese on top is melted.

SPICY BLACK BEAN ENCHILADAS

Steps:

• 1. Thaw and dice MORNINGSTAR FARMS® Spicy Black Bean Burgers. In a large bowl, mix together tomatoes, onions, burger pieces and chilies. Set aside.2. Prepare tortillas by placing a moistened paper towel on a microwave safe dish. Place tortilla on top of paper towel. Repeat by using moistened towel then tortilla stacking until 4 tortillas are on plate. Cover stack of tortillas with moistened paper towel. Microwave at HIGH for 40 seconds.3. Place 1/4 cup of the burger mixture on each tortilla. Wrap tortilla and place seam side down on a 9 x 12 baking dish coated with cooking spray. 4. Repeat steps 3 and 4 until all 12 tortillas are completed. Spread enchilada sauce over tortillas. Cover baking dish.5. Bake at 350°F for 15 minutes. Remove cover and spread sour cream on top of the enchiladas, followed by the cheese. Bake an additional 10 minutes or until the cheese is hot and bubbly.