Black Bean Enchiladas Rojas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Southwest Spice Blend
  2 tbsp
• black beans
  80.4 oz
• butter
  2 tbsp
• enchilada sauce
  14.12 oz
• flour tortillas
  12 unit
• lime
  2 unit
• long green pepper
  4 unit
• pepper
• salt
• scallions
  8 unit
• sour cream
  4 tbsp
• vegetable oil
  2 tbsp

🍳 Cookware

• small bowl
• large pan
• small pot
• potato masher
• baking dish
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Core, deseed, and dice long green pepper . Quarter lime . Drain black beans over a small bowl , reserving liquid.

   scallions: 4 unit, long green pepper: 2 unit, lime: 1 unit, black beans: 26.8 oz
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add long green pepper and cook until just softened, ⏱️ 5 minutes .

   vegetable oil: 1 tbsp, long green pepper: 2 unit
3. 

   3

   Add scallion whites, Southwest Spice Blend , half the black beans , and 2 TBSP reserved bean liquid (you'll use more later) to pan. Cook, stirring, until fragrant and warmed through, ⏱️ 3 minutes . Season with salt and pepper . Turn off heat.

   Southwest Spice Blend: 2 tbsp, black beans: 26.8 oz, salt, pepper
4. 

   4

   Heat a large drizzle of vegetable oil in a small pot over medium-high heat. Add remaining black beans and cook, stirring, until slightly softened, ⏱️ 3 minutes . Add 3 TBSP remaining reserved bean liquid (1/3 cup for 4 servings). Simmer until warmed through, ⏱️ 2 minutes . Lower heat and stir in butter and 1/2 tsp salt (1 tsp for 4). Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper .

   vegetable oil: 1 tbsp, black beans: 26.8 oz, butter: 2 tbsp, salt, pepper
5. 

   5

   Spread flour tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled side, and place seam side down in an 8-by-11-inch baking dish or ovenproof pan. (For 4 servings, assemble in a 9-by-13-inch baking dish or two smaller ones.) Pour enchilada sauce over to coat, then sprinkle with Mexican cheese blend . Bake until sauce is bubbly and cheese has melted, ⏱️ 7 minutes .

   flour tortillas: 12 unit, enchilada sauce: 14.12 oz, Mexican cheese blend: 1 c
6. 

   6

   Meanwhile, in a second small bowl , combine sour cream and a squeeze of lime juice (from lime ). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper . Top enchiladas with crema and scallion greens (from scallions ). Divide between plates and serve with remaining lime wedges on the side.

   sour cream: 4 tbsp, lime: 1 unit, salt, pepper, scallions: 4 unit