Black Bean Enchiladas with Warm Salsa Verde

Black Bean Enchiladas with Warm Salsa Verde Recipe | Vegetarian Food from Mexico

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Black Bean Enchiladas with Warm Salsa Verde is a vibrant and flavorful dish that brings the essence of Mexican cuisine right to your dining table. This recipe combines the hearty texture of black beans with the tangy freshness of salsa verde, all wrapped up in soft tortillas and baked to perfection with a generous topping of Mexican cheeses. It's a vegetarian delight that promises to satisfy even the most discerning palates, offering a perfect balance of flavors and textures.

History

The history of enchiladas dates back to Aztec times, where the practice of rolling tortillas around other food ingredients was common. However, the enchiladas we know today, smothered in chili sauce and cheese, began to evolve in the 19th century in Mexico. The black bean filling and salsa verde are more contemporary adaptations, reflecting an increased interest in vegetarian options and the use of fresh, vibrant ingredients in traditional dishes.

Ingredients

Enchiladas
8 soft corn tortillas
1 recipe black bean Filling
1 recipe Warm salsa Verde
10.5 oz (298 g) grated Mexican cheeses
black bean Filling
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 small white onion
1 jalapeo, seeded and minced
2 15 oz (425 g) cans black beans, drained but not rinsed
1 tsp ground cumin
2 tbsp tomato paste
coarse salt to taste
Warm salsa Verde
12 tomatillos, husked and halved
2 cloves garlic, minced
1 tbsp extra virgin olive oil
1 small white onion, grated or minced
1 jalapeo, seeded and minced
1 14 oz (397 g) can vegetable stock
1 tsp ground cumin
coarse salt to taste
1 ripe avocado
Chopped fresh oregano leaves from 1 or 2 stems, optional

How to prepare

1. To make Enchiladas: Wrap tortillas in aluminum foil and heat in the oven at 275°F (135°C) until fillings and sauce are ready.
2. To make black bean Filling: Heat oil in a large skillet and add garlic. Grate Onion into the pan with a hand grater. Add jalapeño. Cook for 1 to 2 minutes. Add beans and mash with the back of a fork. Stir in cumin and tomato paste, and season with salt.
3. To make Warm Salsa Verde: Place tomatillos in a food processor and pulse to a coarsely ground paste.
4. Heat garlic in oil over medium heat in a large saucepan. When the garlic begins to sizzle, grate Onion with a hand grater directly into the pan. Add jalapeño. Heat Onion and jalapeño through for 1 to 2 minutes, and add ground tomatillos. Simmer tomatillos with Onion for 5 minutes. Add stock and seasonings.
5. Halve avocado with the skin on by cutting in and down to the pit all around the avocado. Separate avocado halves and scoop out the pit with a large spoon. Scoop flesh out of skins and into the pot. Mash with the back of a fork. Stir avocado into the sauce to thicken it. Return sauce to a gentle boil. Reduce heat to warm until enchiladas are assembled.
6. Preheat broiler.
7. Scoop some sauce onto the bottom of a casserole dish or shallow serving platter. To make an enchilada, place 1 to 2 scoops of filling down the center of a tortilla and roll. Place filled tortillas seam side down into the sauce on the platter or casserole. Line up tortillas, one next to another, and top with the remaining sauce and grated cheeses. Melt cheeses under the broiler and serve immediately with Warm Salsa Verde.

Variations

For a non-vegetarian version, add cooked, shredded chicken to the black bean filling.
Use green bell peppers or corn in the filling for added texture and flavor.
For a spicier salsa verde, include the seeds of the jalapeño or add an extra pepper.

Cooking Tips & Tricks

To ensure your Black Bean Enchiladas with Warm Salsa Verde turn out perfectly, consider these tips:

- Warm your tortillas before filling them to prevent breaking.

- When making the black bean filling, a potato masher can make quick work of mashing the beans.

- For the salsa verde, roasting the tomatillos before blending can add depth to the flavor.

- Use a mix of cheeses for the best melting and flavor, such as cheddar, Monterey Jack, and queso fresco.

- Don't skimp on the garnishes. Fresh cilantro, lime wedges, and sour cream can elevate the dish.

Serving Suggestions

Serve these enchiladas hot, garnished with fresh cilantro, diced tomatoes, a dollop of sour cream, and lime wedges on the side. A refreshing green salad or a side of Mexican rice complements the dish well, making for a complete and satisfying meal.

Cooking Techniques

Baking the enchiladas under the broiler at the end of cooking helps melt the cheese evenly and adds a delightful golden color.

- Simmering the salsa verde allows the flavors to meld together and intensify.

Ingredient Substitutions

If tomatillos are unavailable, a good quality jarred salsa verde can be used as a substitute.

- Pinto beans can replace black beans for a different flavor profile.

- For those avoiding dairy, nutritional yeast can be used in place of cheese for a similar cheesy flavor.

Make Ahead Tips

The black bean filling and salsa verde can be made ahead of time and stored in the refrigerator for up to two days. Assemble the enchiladas just before baking to ensure the tortillas don't become soggy.

Presentation Ideas

Serve the enchiladas on a colorful platter, garnished with avocado slices, radish slices for crunch, and a sprinkle of queso fresco. A drizzle of crema and a side of lime wedges add a finishing touch.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or a Mexican lager pairs beautifully with the flavors of the enchiladas. For a non-alcoholic option, a hibiscus tea or agua fresca complements the dish well.

Storage and Reheating Instructions

Store leftover enchiladas in an airtight container in the refrigerator for up to three days. Reheat in the microwave or covered in the oven at 350°F (175°C) until heated through.

Nutrition Information

Calories per serving

A serving of Black Bean Enchiladas with Warm Salsa Verde is relatively calorie-dense, mainly due to the cheese and avocado. However, it's also very satisfying and nutritious. A single serving may contain approximately 500-600 calories, making it a fulfilling main course.

Carbohydrates

Each serving of Black Bean Enchiladas with Warm Salsa Verde is a good source of carbohydrates, primarily from the tortillas and black beans. Carbohydrates are essential for energy, and this dish provides a healthy balance, with complex carbs from the beans and simpler ones from the tortillas. A single serving may contain approximately 45-55 grams of carbohydrates.

Fats

The fats in this dish come from several sources, including the olive oil used in cooking, the avocado in the salsa verde, and the cheese topping. These are mostly healthy, unsaturated fats, particularly from the olive oil and avocado, which are beneficial for heart health. A serving might contain around 20-30 grams of fat, depending on the types and amounts of cheese used.

Proteins

Black beans are an excellent source of plant-based protein, making this dish a great option for vegetarians. Combined with the protein content from the cheese, a serving of these enchiladas can provide a substantial amount of your daily protein needs, approximately 20-25 grams per serving.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly from the black beans, tomatillos, and avocado. Black beans are a good source of folate and iron, while tomatillos provide vitamin C, potassium, and magnesium. Avocado adds vitamin E, more potassium, and healthy fats that aid in the absorption of other nutrients.

Alergens

This recipe contains potential allergens, including dairy (cheese) and gluten (tortillas). Individuals with sensitivities to these ingredients should seek suitable substitutions, such as gluten-free tortillas or dairy-free cheese alternatives.

Summary

Overall, Black Bean Enchiladas with Warm Salsa Verde is a nutritious and balanced meal, offering a good mix of proteins, healthy fats, and carbohydrates. It's also rich in vitamins and minerals, making it a wholesome choice for a hearty dinner.

Summary

Black Bean Enchiladas with Warm Salsa Verde is a delightful dish that combines the rich flavors of Mexican cuisine in a vegetarian-friendly way. With its combination of nutritious ingredients, it offers a satisfying meal that's as healthy as it is delicious. Whether you're cooking for a weeknight dinner or a special occasion, this recipe is sure to impress.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Black Bean Enchiladas with Warm Salsa Verde. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Hernandez, with her garden. As a token of her appreciation, she invited me into her home for lunch.

Mrs. Hernandez was a wonderful cook, and her kitchen was always filled with the most delicious aromas. As I sat at her table, she placed a plate of steaming enchiladas in front of me. The rich smell of the black beans mixed with the tangy salsa verde was enough to make my mouth water.

As I took my first bite, I knew I had to learn how to make this dish for myself. Mrs. Hernandez must have sensed my enthusiasm because she offered to teach me her recipe right then and there.

She started by showing me how to make the warm salsa verde. She explained that the key to a good salsa verde is to roast the tomatillos until they are soft and slightly charred. This gives the salsa a deep, smoky flavor that pairs perfectly with the black beans.

Next, she taught me how to make the filling for the enchiladas. She showed me how to cook the black beans until they were creamy and tender, then she mixed them with sautéed onions, garlic, and a blend of spices. The filling was so flavorful that I couldn't help but sneak a few spoonfuls before we assembled the enchiladas.

Mrs. Hernandez also taught me how to assemble the enchiladas. She spooned a generous amount of the black bean filling into a tortilla, rolled it up tightly, and placed it seam-side down in a baking dish. Once all the enchiladas were assembled, she poured the warm salsa verde over the top, making sure to cover each one completely.

As the enchiladas baked in the oven, the smell of the warm salsa verde filled the kitchen. Mrs. Hernandez and I sat at the table, chatting and enjoying each other's company as we waited for the enchiladas to be ready.

Finally, the timer dinged, and Mrs. Hernandez pulled the enchiladas out of the oven. The tortillas were golden brown and crispy, and the salsa verde had thickened to a rich, velvety sauce. We couldn't resist digging in right away, and I was amazed at how delicious the enchiladas tasted.

As I savored each bite, I couldn't help but think about all the different flavors and textures in the dish. The creamy black beans, the tangy salsa verde, the crispy tortillas – they all came together to create a truly unforgettable meal.

Since that day, I have made Black Bean Enchiladas with Warm Salsa Verde countless times. Each time I make them, I think back to that warm summer day in Mrs. Hernandez's kitchen and feel grateful for her generosity in sharing her recipe with me.

Now, whenever I serve these enchiladas to my own family and friends, I always think of Mrs. Hernandez and the special bond we formed over a shared love of cooking. And I know that this recipe will be passed down through generations, just like all the other recipes I have collected over the years.