New Meal for the New Year

The other day I decided that today I would make soft tacos. They're easy and we had all the ingredients. Yesterday was a super slow day at work so I spent a good chunk of time looking at food blogs. I found this recipe on Julia's blog. I knew I had pretty much everything in my kitchen so I thought it would be a delicious meal to start the New Year.

Black Bean Enchiladas
(is there such a thing as a good picture of enchiladas!?)

This filling for these Enchiladas is actually a Tex Mex Black Bean Dip from allrecipes. Click here for a picture.

For the bean filling: (my modifications in italics):
2 cans black beans, drained and rinsed
1 tbsp. oil
1 cup chopped onion (I also added 1/2 cup of chopped red peppers and 1/2 cup chopped green peppers)
4 cloves garlic, minced
1 cup corn kernels
1 ½ cups chopped tomatoes (I used a can of Rotel - drained)
1 cup salsa
2 tsp. ground cumin
2 tsp. chili powder
1 cup shredded Monterey Jack cheese
¼ cup fresh cilantro
2 tbsp. lime juice (I didn't have any lime juice so I used 1.5 tbsp of lemon juice)

For the enchiladas:
3 cups black bean filling (above)
8-10 medium flour tortillas
Shredded Mexican cheese (about 2 cups) ( I used the Monterey Jack Cheese)
1 can enchilada sauce (I used green)

To make the black bean filling, place the black beans in a medium sized mixing bowl. Partially mash the beans. In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and sauté for 4 minutes. Mix beans, corn, tomato, salsa, cumin, and chili powder into the skillet. Cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese, cilantro and lime juice. Stir until cheese is melted.

Grease a 9x13” baking dish. Preheat oven to 350°. To make the enchiladas, spoon some of the black bean mixture down the center of a tortilla. Top with some cheese and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour sauce over the tops of the enchiladas. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with remaining shredded cheese and bake 2-3 minutes more or until cheese is melted.

These were so good. The dip makes a fabulous filling. I'll definitely be making them again.

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