Black Bean Enchiladas with Warm Salsa Verde
Vegetarian Times Issue: June 1, 2004 p.52
30 minutes or less
With tangy tomatillos softened by creamy avocado in a Warm Salsa Verde, this Southwestern-inspired dish qualifies as contemporary comfort food. Fresh tomatillos are available in the produce section of most grocery stores. Look for firm, unblemished fruit inside a papery husk. Adapted from Rachael Ray 30-Minute Meals.
Directions
- To make Enchiladas: Wrap tortillas in aluminum foil, and heat in oven at 275F until fillings and sauce are ready.
- To make Black Bean Filling: Heat oil in large skillet, and add garlic. Grate onion into pan with a hand grater. Add jalape96o. Cook for 1 to 2 minutes. Add beans, and mash with back of a fork. Stir in cumin and tomato paste, and season with salt.
- To make Warm Salsa Verde: Place tomatillos in a food processor, and pulse to a coarsely ground paste.
- Heat garlic in oil over medium heat in a large saucepan. When garlic begins to sizzle, grate onion with a hand grater directly into pan. Add jalape96o. Heat onion and jalape96o through for 1 to 2 minutes, and add ground tomatillos. Simmer tomatillos with onion for 5 minutes. Add stock and seasonings.
- Halve avocado with skin on by cutting in and down to the pit all around avocado. Separate avocado halves, and scoop out pit with a large spoon. Scoop flesh out of skins and into pot. Mash with back of a fork. Stir avocado into sauce to thicken it. Return sauce to a gentle boil. Reduce heat to warm until enchiladas are assembled.
- Preheat broiler.
- Scoop some sauce onto bottom of a casserole dish or shallow serving platter. To make an enchilada, place 1 to 2 scoops of filling down center of a tortilla, and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas, one next to another, and top with remaining sauce and grated cheeses. Melt cheeses under broiler, and serve immediately with Warm Salsa Verde.
Wine Suggestions
A traditional Spanish Rioja would be an excellent match for this spicy, flavorful dish. Consider the well-known Marques de Murrieta, with its smoky flavor—a perfect match.
ingredient list
SERVES 4
Enchiladas
- 8 soft corn tortillas
- 1 recipe Black Bean Filling
- 1 recipe Warm Salsa Verde
- 10 1/2 oz. grated Mexican cheeses
Black Bean Filling
- 1 Tbs. extra virgin olive oil
- 2 cloves garlic, minced
- 1 small white onion
- 1 jalapeo, seeded and minced
- 2 15-oz. cans black beans, drained but not rinsed
- 1 tsp. ground cumin
- 2 Tbs. tomato paste
- Coarse salt to taste
Warm Salsa Verde
- 12 tomatillos, husked and halved
- 2 cloves garlic, minced
- 1 Tbs. extra virgin olive oil
- 1 small white onion, grated or minced
- 1 jalapeo, seeded and minced
- 1 14-oz. can vegetable stock
- 1 tsp. ground cumin
- Coarse salt to taste
- 1 ripe avocado
- Chopped fresh oregano leaves from1 or 2 stems, optional
Nutritional Information
Per serving:
| Calories |
780 |
| Protein |
33g |
| Total Fat |
41g |
| Saturated Fat |
18g |
| Carbs |
79g |
| Cholesterol |
65mg |
| Sodium |
1630mg |
| Fiber |
20g |
| Sugar |
10g |
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Comments
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I was a little disappointed with this one. Some more kick (sub serrano in the beans?) and a thicker salsa (a la the one for the Grilled Portobello Taco recipe) are changes I'd make if I did this one again. Then again, if mild is your thing, maybe you'll love it as is.
Adore this recipe. A teaspoon of red wine vinegar and just an ounce of finely crumbled feta or cotija mixed into the bean filling really put this over the top and make it better-than-restaurant-quality. Doesn't need much cheese on top, especially not the bland shredded Mexican blend that doesn't add much except calories.