Spicy Black Bean Enchilada Recipe
Serves about 4. Recipe adapted from Skinny Bitch.
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 1 clove of garlic
- 1 large jalapeño pepper
- 2 cans black beans, rinsed and drained
- 1 cup diced tomatoes (with juices)
- 4 large tortillas, warmed up
- 2 tablespoons crushed red pepper
- 1 teaspoon cumin
- 1/2 cup cheddar cheese
- Liberal dashes of salt and pepper
- 1 avocado, sliced
- Greek yogurt
Directions:
- Preheat oven to 350 degrees F.
- In a medium pan, heat olive oil to medium high. Add onions and cook about 2 minutes. Add red bell pepper and cook until soft, about 4 more minutes. Add in jalapenos (with seeds) and cook another minute longer. Add in black beans, salt, pepper, crushed red pepper and cumin. Reduce heat to medium and cook for about 4 minutes. Remove from heat.
- Pour about half of the black bean mixture into a food processor. Add additional salt to taste and diced tomatoes and pulse until mixture is smooth.
- Pour about 1/2 cup of the sauce onto the bottom of a glass 9 x 13 dish. Place about a hefty spoonfull of the black beans (not pureed) into each tortilla and roll up. Place tortillas, seam side down, onto the sauce in the pan. Cover the rest of the enchiladas with the sauce and sprinkle with cheese.
- Bake for about 25 – 40 minutes, or until bubbly. Garnish with Greek yogurt, avocados and jalapeños and enjoy!
Nutritional information per enchilada:
Calories: 421
Fat: 11 grams
Carbohydrates:32 grams
Fiber: 5 grams
Protein: 19 grams
Weight Watchers Points: 8