• black bean enchiladas

    From Ben Collver@bencollver@tilde.pink to tilde.food+drink on Thu Nov 3 17:14:18 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Veggie Black Bean Enchiladas
    Categories: Mexican
    Yield: 8 servings

    2 c Homemade enchilada sauce
    2 tb Olive oil
    1 c Chopped red onion; (about 1
    -small red onion)
    1 Red bell pepper; chopped
    1 bn Broccoli or 1 small head of
    -cauliflower; (about 1 lb),
    -florets removed and sliced
    -into small, bite-sized
    -pieces
    1 ts Cumin; ground
    1/4 ts Cinnamon; ground
    5 oz Baby spinach; (about 5 cups,
    -packed), up to 6
    1 cn (15 oz) black beans; drained
    -and rinsed, or 1-1/2 cups
    -cooked black beans
    1 c Shredded Monterey Jack
    -cheese; divided
    1/2 ts Salt; to taste
    Freshly ground black pepper;
    -to taste
    8 Whole wheat tortillas;
    -(about 8" in diameter)
    Handful of chopped cilantro;
    -for garnishing

    Preheat oven to 400 degrees Fahrenheit with one rack in the middle of
    the oven and one in the upper third. Lightly grease a 9 by 13-inch
    pan with olive oil or cooking spray.

    In a large skillet over medium heat, warm the olive oil until
    simmering. Add the onions and a pinch of salt. Cook, stirring often,
    until the onions are tender and translucent, about 5 to 7 minutes.
    Add the broccoli and bell pepper, stir, and reduce heat to
    medium-low. Cover the skillet (I don't have a lid for mine, so I just
    placed a cookie sheet on top). Cook, stirring occasionally, for about
    8 to 9 minutes, or until the broccoli is brighter green and just
    starting to turn golden on the edges.

    Add the cumin and cinnamon to the skillet and cook until fragrant,
    about 30 seconds. Add the spinach, a few handfuls at a time, stirring
    until it has reduced in size. Repeat with remaining spinach and cook
    until all of the spinach has wilted.

    Transfer the contents of the pan to a medium mixing bowl. Add the
    drained beans, 1/4 cup cheese and a drizzle of enchilada sauce (about
    2 tablespoons). Season with 1/2 teaspoon salt and some freshly ground
    black pepper, to taste.

    Assemble the enchiladas:

    Pour 1/4 cup enchilada sauce into your prepared pan and tilt it from
    side to side until the bottom of the pan is evenly coated. To
    assemble your first enchilada, spread 1/2 cup filling mixture down
    the middle of a tortilla, then snugly wrap the left side over and
    then the right, to make a wrap. Place it seam side down against the
    edge of your pan. Repeat with remaining tortillas and filling.

    Drizzle the remaining enchilada sauce evenly over the enchiladas,
    leaving the tips of the enchiladas bare. Sprinkle the remaining
    shredded cheese evenly over the enchiladas.

    Bake, uncovered, on the middle rack for 20 minutes. If the cheese on
    top isn't golden enough for your liking, carefully transfer the
    enchiladas to the upper rack of the oven and bake for an additional 3
    to 6 minutes, until sufficiently golden and bubbly.

    Remove from oven and let the enchiladas rest for 10 minutes (they're
    super hot!). Before serving, sprinkle chopped cilantro down the
    center of the enchiladas. Serve immediately.

    From: https://cookieandkate.com/vegetarian-enchiladas-recipe/

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