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.]
- 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
- 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