Special Notes and Tips:
- White corn tortillas are gluten-free, but feel free to use your preferred tortilla type.
- If tortillas are dry and tend to split, wrap them in damp paper towels and microwave for 25-35 seconds to make them pliable.
Black Bean Enchiladas with a Creamy Twist
Ingredients
For the Smoky Black Beans:
- 1 can (15-ounce) black beans (including the liquid)
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1/4 cup water
- 1/2 tsp coriander
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp kosher salt
For the Enchiladas:
- 1 1/2 tbsp olive oil
- 1/2 cup red onion, chopped
- 1 1/2 cup zucchini, chopped
- 1/2 cup corn kernels (fresh or frozen)
- 1 batch Smoky Black Beans
- 10 taco-sized white corn tortillas
- 2 cup salsa verde (store-bought or homemade)
- Roasted red pepper cashew cream
- 1/2 cup fresh cilantro, chopped
- 1/4 cup ¼ cup roasted pepitas
Instructions
- In a medium saucepan, combine all ingredients and simmer on low heat for 5-8 minutes. Once warmed, drain the beans and set aside.
- In a skillet over medium-high heat, heat olive oil. Sauté onions for 2 minutes, then add zucchini and corn. Cook for 5 minutes. Mix in the drained black beans, stir, and remove from heat.
- Preheat the oven to 375°F. Grease a baking dish (9 x 9 size or similar) and spread ½ cup of salsa verde at the bottom.
- Divide the bean and veggie mixture among the tortillas, roll them, and place seam-side down in the baking dish. Top with the remaining salsa verde. Bake for 20-25 minutes. Let it cool for 10 minutes after removing from the oven.
- Drizzle the enchiladas with cashew cream, garnishing with cilantro and pepitas before serving.