Black Bean and Roasted Pepper Enchiladas with Chipotle Crema

Instructions

1. 1

   Preheat oven to 375°F. Drain and rinse the black beans. Drain the roasted red peppers and slice them into thin strips. Finely chop the onion and mince the garlic.

2. 2

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, chili powder, cumin, and oregano, and cook for 1 minute more until fragrant.

3. 3

   Add the drained black beans, roasted red pepper strips, vegetable broth, salt, and pepper to the skillet. Stir to combine and bring to a simmer. Cook for 5 minutes, stirring occasionally.

4. 4

   Warm the corn tortillas slightly in a dry skillet or microwave to make them pliable. Spoon about 1/4 cup of the black bean and pepper mixture into the center of each tortilla. Top with about 2 tbsp of Monterey Jack cheese. Roll up each tortilla and place seam-side down in a lightly greased 9x13 inch baking dish.

5. 5

   Pour any remaining black bean mixture over the rolled tortillas. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.

6. 6

   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

   20 min

7. 7

   While the enchiladas are baking, prepare the chipotle crema. In a small bowl, whisk together the sour cream, minced chipotle pepper (seeds removed for less heat), lime juice, and a pinch of salt until smooth.

8. 8

   Let the enchiladas stand for 5 minutes before serving. Drizzle with the chipotle crema.

Perfect With