Cheesy Black Bean Enchiladas

🥘 Ingredients

• black beans
  15 oz
• butter
  1 tbsp
• cilantro
  ¼ cup
• cooking oil
  1 tbsp
• enchilada sauce
  1 unit
• flour tortillas
  2 unit
• lime
  1 unit
• long green pepper
  1 unit
• mexican cheese blend
  1 c
• red onion
  ½ unit
• roma tomato
  2 unit
• sour cream
  ¼ cup
• southwest spice blend
  1 unit

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 475°F. 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 cup, red onion: ½ unit, lime: 1 unit, long green pepper: 1 unit, black beans: 15 oz
2. 

   2

   In a small bowl , combine diced tomato, cilantro, 2 tbsp onion, and a squeeze of lime juice to taste. Season with salt and pepper. In a second 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.

   sour cream: ¼ cup
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, ⏱️ 2 minutes . Add remaining onion; cook until just softened, ⏱️ 2 minutes . Add southwest spice blend , half the beans, and 2 tbsp reserved bean liquid. Cook, stirring, until fragrant and warmed through, ⏱️ 2 minutes more. Season with salt and pepper. Turn off heat.

   cooking oil: 1 tbsp, southwest spice blend: 1 unit
4. 

   4

   Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans; cook, stirring, until slightly softened, ⏱️ 2 minutes . Add 3 tbsp remaining bean liquid. Simmer until warmed through, ⏱️ 1 minute . Lower heat, then stir in 1 tbsp butter and 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 sides, to create enchiladas. Place seam sides down in a baking dish .

   flour tortillas: 2 unit
6. 

   6

   Pour enchilada sauce over enchiladas to thoroughly coat. Top with mexican cheese blend . Bake on top rack until sauce is bubbly and cheese melts, ⏱️ 5 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: 1 unit, mexican cheese blend: 1 c