Black Bean Enchiladas with Spicy Roasted Tomato Sauce
Author: Serious Spice
Cuisine: Mexican
Serves: 2-4
- 4-5 medium tomatoes
- 1 red chili pepper
- 2 cloves garlic
- 1 can black beans
- 2 avocados
- ½ a red onion, chopped
- ¼ cup chopped parsley or cilantro (I prefer parsley, but cilantro fits better with the recipe)
- 1 lime
- ½ jalapeno, minced
- 1 teaspoon crushed red pepper flakes
- 4-5 flour tortillas
- Preheat the oven to 375 degrees F.
- Pour the can of black beans in a small sauce pan and bring to a boil with salt, pepper and crushed red pepper flakes.
- Once boiling, lower the heat and simmer for 5 minutes.
- For the sauce, roast the tomatoes, chili pepper and garlic in the oven.
- Remove the garlic and chili pepper after 5-7 minutes and the tomatoes after 15-20 minutes when fully roasted.
- Place everything in a medium sized pot and pulse together with a hand blender, or mash everything together with a fork.
- Add salt and pepper to taste and let simmer on medium heat for 5 minutes.
- To assemble the enchiladas place black beans inside the flour tortillas and roll up one by one placing them side by side in a baking dish.
- Pour the tomato sauce over all the stuffed tortillas and bake in the oven at 375 degrees F for 10 minutes.
- For the guacamole, combine avocados, red onion, jalapeño, and parsley in a bowl and dress with salt, pepper, and the juice of 1 lime.
- Plate the bubbling hot enchiladas with a dollop of guac and enjoy!
Recipe by at https://seriousspice.com/black-bean-enchiladas-tomato-sauce/
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