Cheesy Black Bean Enchiladas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Roma tomato
  2 unit
• Southwest spice blend
  2 tbsp
• black beans
  26.8 oz
• butter
  2 tbsp
• cilantro
  ¼ oz
• cooking oil
  2 tsp
• enchilada sauce
  10 oz
• flour tortillas
  12 unit
• lime
  1 unit
• long green pepper
  2 unit
• pepper
• red onion
  2 unit
• salt
• sour cream
  1/2 c

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Dice Roma tomato . Roughly chop cilantro . Halve, peel, and finely dice red onion . Quarter lime . Core, deseed, and dice long green pepper . Drain black beans over a small bowl, reserving liquid.

   Roma tomato: 2 unit, cilantro: ¼ oz, red onion: 2 unit, lime: 1 unit, long green pepper: 2 unit, black beans: 26.8 oz
2. 

   2

   In a second small bowl, combine tomato, cilantro, 2 TBSP onion (4 TBSP for 4 servings), and a squeeze of lime juice to taste. Season with salt and pepper . In a third small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   salt, pepper, sour cream: 1/2 c
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, ⏱️ 3 minutes . Add remaining onion; cook until just softened, ⏱️ 3 minutes . Add Southwest spice blend , half the beans, and 2 TBSP reserved bean liquid (you'll use more of each in the next step). Cook, stirring, until fragrant and warmed through, ⏱️ 3 minutes more. Season with salt and pepper. Turn off heat.

   cooking oil: 2 tsp, Southwest spice blend: 2 tbsp
4. 

   4

   Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans; cook, stirring, until slightly softened, ⏱️ 3 minutes . Add 3 TBSP remaining bean liquid (1/3 cup for 4 servings). (You may have some bean liquid left over.) Simmer until warmed through, ⏱️ 2 minutes . Lower heat, then stir in 1 TBSP butter and salt (we used 1/2 tsp). (For 4, use 2 TBSP butter and 1 tsp salt.) Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper.

   butter: 2 tbsp
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 sides, to create enchiladas. Place seam sides down in an 8-by-11-inch baking dish or large ovenproof pan. (For 4 servings, use a 9-by-13-inch dish or two smaller ones.)

   flour tortillas: 12 unit
6. 

   6

   Pour enchilada sauce over enchiladas to thoroughly coat. (TIP: You might not need all the sauce.) Top with Mexican cheese blend . Bake on top rack until sauce is bubbly and cheese melts, ⏱️ 7 minutes . Top enchiladas with lime crema and pico de gallo. Serve directly from baking dish with any remaining lime wedges on the side.

   enchilada sauce: 10 oz, Mexican cheese blend: 1 c