Black Bean Enchiladas with Spicy Roasted Tomato Sauce
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mexican
Serves: 2-4
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Pour the can of black beans in a small sauce pan and bring to a boil with salt, pepper and crushed red pepper flakes.
  3. Once boiling, lower the heat and simmer for 5 minutes.
  4. For the sauce, roast the tomatoes, chili pepper and garlic in the oven.
  5. Remove the garlic and chili pepper after 5-7 minutes and the tomatoes after 15-20 minutes when fully roasted.
  6. Place everything in a medium sized pot and pulse together with a hand blender, or mash everything together with a fork.
  7. Add salt and pepper to taste and let simmer on medium heat for 5 minutes.
  8. 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.
  9. Pour the tomato sauce over all the stuffed tortillas and bake in the oven at 375 degrees F for 10 minutes.
  10. For the guacamole, combine avocados, red onion, jalapeño, and parsley in a bowl and dress with salt, pepper, and the juice of 1 lime.
  11. Plate the bubbling hot enchiladas with a dollop of guac and enjoy!
Recipe by at https://seriousspice.com/black-bean-enchiladas-tomato-sauce/