I guess I’m exposing a bit of myself by posting my 3rd Mexican inspired recipe in a row. It’s not a bad thing right? Enchiladas are one of my favorite dinners to put together when I’m trying to clear out some items in the produce drawer and pantry. That’s pretty much how these enchiladas came about…and my fridge is feeling a bit “lighter” today.
One big reason I love Mexican food so much is how versatile it it. I don’t eat a lot of meat, but my family does. Mexican dishes are delicious both ways so it’s so easy to customize the meal to make everyone happy. Lucky for me, these enchiladas were enjoyed as is by all (I really took a chance with the kids on this one….but after a day at the beach, hunger was on my side!). There were no complaints, the meal was inhaled and my little boy gave it a score of 130 out of 10. Isn’t that sweet?
If I really wanted to I could have easily added a little lean ground beef or shredded chicken to half of this and made everyone even more happy. But since I didn’t have any on hand…and quick and easy was the key to this meal, I left it as is. If you’ve got some leftover meat you want to use up, this is a perfect way to do it!
My husband who loves his meat, whether it’s beef or chicken, really didn’t miss it in this meal. I loaded up the beans, veggies and cheese and the flavor was perfect. Normally I tend to saute veggies before adding them to a filling, but this time for the sake of time and ease, I just combined them chopped up and raw which turned this into a great summery weeknight meal. Enjoy!
Cheesy Black Bean and Pepper Enchiladas
Recipe from Aggie’s Kitchen
8 tortilla shells
1 15 oz can black beans, drained and rinsed
4 oz reduced fat cream cheese, room temperature
1 bell pepper (I used yellow, but use what you have on hand), chopped
1/2 onion, chopped
2 handfuls fresh spinach, chopped
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
salt and pepper to taste
1 can enchilada sauce
4 oz cheddar cheese, shredded
2 jalapenos, sliced thin (optional)
chopped cilantro for garnish (chopped culantro is shown in photos)
Preheat oven to 375 degrees.
In a large bowl combine black beans, cream cheese, bell pepper, onion, spinach, garlic powder, chili powder, cumin, salt and pepper. Mix thoroughly using a spoon or your hands.
Lay your tortilla flat and spoon 2 tablespoons of filling in center. Roll up tight and place in large greased baking dish. Fill and roll all 8 shells and lay side by side in baking dish. Top with enchilada sauce, shredded cheese and jalapenos. Bake in the oven for 20-25 minutes or until sauce is bubbly and cheese is melted and slightly browned. Sprinkle chopped cilantro over enchiladas before serving.
Serve with Fresh Corn Salsa.