Black Bean Enchiladas Rojas with Lime Crema

🥘 Ingredients

• black beans
  15 oz
• black pepper
  1 tsp
• butter
  1 tbsp
• enchilada sauce
  10 oz
• flour tortillas
  4 unit
• lime
  1 unit
• long green pepper
  1 unit
• mexican cheese blend
  ½ cup
• salt
  1 tsp
• scallions
  2 unit
• sour cream
  2 tbsp
• southwest spice blend
  1 packet
• vegetable oil
  1 tbsp
• water
  2 tbsp

🍳 Cookware

• small bowl
• large pan
• small pot
• potato masher
• 8-by-11-inch baking dish
• small bowl

1. 

   1

   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: 2 unit, long green pepper: 1 unit, lime: 1 unit, black beans: 15 oz
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add green pepper and cook until just softened ⏱️ 4 minutes .

   vegetable oil: 1 tbsp
3. 

   3

   Add scallion whites, southwest spice blend , half the beans, and water from the reserved liquid to pan. Cook, stirring, until fragrant and warmed through ⏱️ 2 minutes . Season with salt and black pepper . Turn off heat.

   southwest spice blend: 1 packet, water: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Heat a large drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened ⏱️ 2 minutes . Add remaining reserved liquid. Simmer until warmed through ⏱️ 1 minute . Lower heat and stir in butter and ½ tsp salt. Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper.

   butter: 1 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 side, and place seam side down in an 8-by-11-inch baking dish or ovenproof pan. Pour enchilada sauce over to coat, then sprinkle with mexican cheese blend . Bake until sauce is bubbly and cheese has melted ⏱️ 5 minutes .

   flour tortillas: 4 unit, enchilada sauce: 10 oz, mexican cheese blend: ½ cup
6. 

   6

   Meanwhile, in a second small bowl , combine sour cream and a squeeze of lime juice. 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. Divide between plates and serve with remaining lime wedges on the side.

   sour cream: 2 tbsp