Gluten Free Black Bean and Cheese Enchiladas
Recipes like this are the reason why I don't need meat. I could eat these all day. Who needs meat when you have all these yummy flavors? I love this meal because it is just what I crave on a fall day. Comfort food for me. If you don't like things spicy, you can take out the peppers. If you like spicy, then you can always add more peppers. I found this level of spice perfect, but my daughter would say it is too spicy. My husband added a few drops of my cilantro pepper chutney to make it extra hot.
Ingredients:
2 Jalepeno peppers, stemmed, seeded and chopped
2 teaspoons coconut oil (you can use olive oil)
1 cup chopped sweet onion
5 garlic cloves, minced
1/4 teaspoon kosher salt
3 cups chicken broth, divided
2 tablespoons chopped fresh parsley
2 tablespoons tomato paste
1/2 teaspoon ground cumin
The juice of 1 lime
1/8 teaspoon cayenne
1 (15-ounce) can black beans, rinsed and drained
2 cups pre-shredded Mexican-blend cheese, divided
Cooking spray
10 corn tortillas
cilantro
5 tablespoons sour cream
Preheat oven to 400°. Prepare the peppers, onion, parsley and garlic cloves.
Heat the oil in a medium saute pan over high heat. Add onion and cook for 1 minute.
Reduce heat to medium and add the garlic and salt. Cook for 5 minutes, stirring occasionally.
Add 2 cups broth, parsley, tomato paste, and cumin.
Cook for 10 minutes, or until it thickens slightly, stirring occasionally.
While this is cooking, add the extra cup chicken broth and the chopped peppers to a food processor.
Pour the onion mixture into the food processor when finished cooking and cooled.
Blend for one minute. Poor into a skillet and heat on low. Stir in lime juice and cayenne.
Combine the beans, and 1 cup of cheese in a bowl.
Add 1/2 of the sauce to the bottom of a pan coated with cooking spray.
Soak the corn tortillas in the rest of the sauce.
Add 3 tablespoons of the bean mixture to to each tortilla.
Roll up, placing the seam side down. Add to the pan.
Pour the remaining sauce over the tortillas.
Top with the remaining cheese.
Bake for 20 minutes.
Sprinkle with cilantro and serve with sour cream.
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