![Spicy Black Bean and Sour Cream Enchiladas
[I really like Mexican food, have you noticed? I also get bored really easily. I have a go-to enchilada recipe that is glorious, but sometimes I just need to switch it up a little bit. Or, in this case, a lot bit (that’s a saying, right?) The combination of the cinnamon and the lime is really what makes these babies amazing, for me.]
Ingredients:
Approximately 14 small corn tortillas
2 cans of black beans
2 cloves of garlic, minced
1 bunch of cilantro, chopped
1 small/medium yellow onion, finely chopped
1/4 cup pickled jalapenos (you could also use green chiles here)
2 cans of sliced black olives, drained
1 can red enchilada sauce
1/2 cup sour cream
1 cup shredded cheese (I used a Mexican blend, but use whatever cheese suits your fancy)
Zest and juice of 1 lime
1 teaspoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of cinnamon
Directions:
Heat the oven to 350 degrees.
In a large bowl, combine the beans, garlic, onion, cilantro, jalapenos, and olives. Add in the lime zest and juice, spices, and 1/3 of a cup of the cheese. Stir until everything is well combined.
Spoon a good amount of filling onto a tortilla. Roll the tortilla as tight as you can (this is a lot harder than it seems. Just do the best you can, it’s not the end of the world if the tortillas roll open.) Place the rolled tortilla in a 9x13inch pan. Repeat the process until all of the filling is gone.
Pour the enchilada sauce evenly over all of the filled tortillas. Sprinkle on the rest of the cheese.
Bake for 15-20 minutes, until the cheese is nice and melty.
Serve and enjoy! <3](http://24.media.tumblr.com/tumblr_m70ts9Rtou1r2v6lgo1_500.jpg)
Spicy Black Bean and Sour Cream Enchiladas
[I really like Mexican food, have you noticed? I also get bored really easily. I have a go-to enchilada recipe that is glorious, but sometimes I just need to switch it up a little bit. Or, in this case, a lot bit (that’s a saying, right?) The combination of the cinnamon and the lime is really what makes these babies amazing, for me.]
Ingredients:
- Approximately 14 small corn tortillas
- 2 cans of black beans
- 2 cloves of garlic, minced
- 1 bunch of cilantro, chopped
- 1 small/medium yellow onion, finely chopped
- 1/4 cup pickled jalapenos (you could also use green chiles here)
- 2 cans of sliced black olives, drained
- 1 can red enchilada sauce
- 1/2 cup sour cream
- 1 cup shredded cheese (I used a Mexican blend, but use whatever cheese suits your fancy)
- Zest and juice of 1 lime
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of cinnamon
Directions:
- Heat the oven to 350 degrees.
- In a large bowl, combine the beans, garlic, onion, cilantro, jalapenos, and olives. Add in the lime zest and juice, spices, and 1/3 of a cup of the cheese. Stir until everything is well combined.
- Spoon a good amount of filling onto a tortilla. Roll the tortilla as tight as you can (this is a lot harder than it seems. Just do the best you can, it’s not the end of the world if the tortillas roll open.) Place the rolled tortilla in a 9x13inch pan. Repeat the process until all of the filling is gone.
- Pour the enchilada sauce evenly over all of the filled tortillas. Sprinkle on the rest of the cheese.
- Bake for 15-20 minutes, until the cheese is nice and melty.
- Serve and enjoy! <3
