Cheese Black Bean And Onion Enchiladas Recipes

Steps:

• Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
• Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
• Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.

Steps:

• In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
• Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
• Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

Steps:

• In a medium saucepan, mix tomato sauce, oregano, cumin, and chili powder. Boil and then simmer on low for 8-10 minutes. While the sauce is cooking, mix together 2 and a half cups of the cheese, the black beans, and the onion in a bowl. Get two large plates and two 8 by 12 glass pans. Generously layer tomato sauce and tortillas so that each tortilla is covered in sauce. One by one, place the tortillas on the other plate, fill with the cheese mixture, wrap, and place in pans. Bake at 350 for 25 minutes.

Steps:

• Preheat oven to 350.
• Heat oil in skillet.
• Add onion and cumin and saute, cooking 2 minutes.
• Add beans, reduce heat and cook 2 minutes, stirring.
• Remove from heat.
• Fill each tortilla with 2T bean mixture and 2T monterey jack.
• Roll and place in greased baking pan, seam side down.
• Continue until all tortillas are filled.
• Spoon enchilada sauce over all enchiladas.
• Cover pan with foil and bake 30 minutes.
• Remove foil and sprinkle enchiladas with cheddar cheese.
• Return to oven until cheese is melted, or slightly toasted to preference.

Steps:

• Heat oven to 350f.
• heat sauces together in 6" minimum diameter saucepan.
• heat a tablespoon of oil in a 6" minimum diameter frying pan.
• With tongs, immerse a tortilla in the sauce then put it in the frying pan for a few seconds, flip it over for a few seconds then lay it in a baking sheet.
• Repeat, putting a little oil into the pan for each tortilla until you have a stack of tortillas.
• Put desired amount of cheese, then onions on the tortilla, fold it and lay it seam down.When you have enough of them, spoon some sauce over them and sprinkle with cheese to your liking.Shove the pan in the oven for 10 min.to melt the cheese. To serve,put a serving of enchiladas on a plate with some cheese- sprinkled runny refried beans and heat 5 minute in oven.

Steps:

• Rinse and pick through beans, soak overnight.
• Drain beans and add enough clean water to cover the beans. Add onions, garlic, oregano, cumin, bay leaves, salt, and pepper. Cover and bring to boil, reduce heat and simmer until beans are tender. Remember to stir occasionally adding liquid only if absolutely necessary. The beans should be a bit saucy and tender, but should retain their shape.
• Discard the bay leaves.
• Mash about 1/4 of the beans against the sides of the pot and stir to blend them inches Set aside to cool while making the sauce.
• Heat olive oil and saute the onions and garlic until the onions are translucent and the garlic is fragrant. Add the tomatoes with the juice, paste, water, chilies, and jalapeno. Stir to blend. Cook until the sauce has thickened.
• Preheat oven to 350°F Spoon a thin layer of sauce into the bottom of a large baking dish. Spoon a line of beans down the center of each tortilla and add some of the cream cheese chunks on top of the beans. Roll the tortilla and place it seam side down in the baking dish.
• Spread the remaining sauce over the tortillas, sprinkle on the grated cheese. Bake for 20 to 25 minutes until bubbly.
• If desired, garnish with sliced green onions. Serve with a green salad.
• Beans and sauce can be prepared the evening before and refrigerated. The tortillas may be assembled up to 2 hours before baking and refrigerated, add about 5-10 minutes to the baking time as needed.