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Easy Vegetarian Bean and Cheese Enchiladas Recipe
Maybe you have tried corn and black bean enchiladas before and these are not just for vegetarians. Recipes like this three bean enchiladas recipe are very popular because beans are a big part of Mexican cooking and therefore feature in many Mexican recipes. The combination of black beans, pinto beans, and kidney beans is enhanced with the addition of corn.
This easy vegetarian bean and cheese enchiladas recipe is easy to prepare and the cumin, chili, garlic, onion, and cheese give the enchiladas lots of flavor. To save time, you can use a readymade enchilada sauce with these. An enchilada sauce is basically chili, oil, flour, tomato and spices and you could make your own if you would rather do that.
Enchiladas are a wonderful dinner and you can serve them with Spanish rice or by themselves. Black bean and cheese enchiladas are rich, flavorful, and very satisfying. If you fancy something delicious and simple at the end of a long day, this easy vegetarian bean and cheese enchiladas recipe will definitely recharge your batteries.
Kidney, Pinto and Black Bean Enchiladas
Ingredients -
½ cup dried black beans
½ cup dried kidney beans
½ cup dried pinto beans
6 cups water
Small can corn kernels
½ teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
2 cloves garlic
1 quartered onion
Small can chopped green chilies
12 medium corn tortillas
20 oz enchilada sauce
1 cup shredded Monterey Jack cheese
6 tablespoons sour cream, to serve
12 sliced black olives, to serve
Vegetable cooking spray
Preparation:
Wash the beans, and then put them in a big pot with water covering them by 2 inches. Bring the beans to a boil, cover the pot, and cook them for 2 minutes. Take them off the heat and let them stand for an hour, then drain them and return them to the pot.
Add the 6 cups of water and bring them to a boil. Cover the pot, turn the heat down and simmer the beans for an hour or until they are tender. Drain them, keeping ¼ cup of the cooking liquid.
Preheat the oven to 350 degrees F.
Drop the garlic into a food processor fitted with a knife blade and mince it. Add the onion and pulse until it is coarsely chopped.
Add the beans, corn, chili powder, reserved ¼ cup of bean cooking liquid, cumin, salt, and chilies. Pulse a few times or until the mixture is chunky.
Heat the enchilada sauce in a small pan over a low heat. Dip each corn tortilla into the enchilada sauce, and then spoon some of the bean mixture into each one.
Roll the tortillas up and arrange them, seam sides down, in a 13 x 9 inch baking pan, which is coated with cooking spray.
Pour the rest of the warm enchilada sauce over the enchiladas, then cover the pan and bake the enchiladas for 20 minutes or until the enchiladas are hot.
Sprinkle the cheese over them, and then bake for 5 minutes more.
Serve 2 enchiladas to each person, garnished with the sour cream and sliced black olives.
(Serves 6)
Photo Description:
These mixed bean enchiladas have a wonderful flavor and they are gently spiced. If you are looking for a good recipe for black bean enchiladas, you will enjoy this one because the enchiladas are quick and easy to make and they will come out of the oven perfectly. Maybe you have tried an easy vegetarian bean and cheese enchiladas recipe before but this is one of the very best ones, if you want to make authentic black bean and cheese enchiladas, which would impress a Mexican. Three kinds of beans, corn, cheese, spices and more combine in this recipe for a filling, tasty, and full flavored meal.
