Black Bean and Root Vegetable Enchiladas

Fire-roasted tomatoes add sensational flavor to the sauce used on these enchiladas. If you can't find them with the canned tomatoes in your supermarket, look for them in the organic section or at specialty food stores.

Black Bean and Root Vegetable Enchiladas Enlarge Image
3 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
40 mins
Bake:
20 mins 350°F
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Black Bean and Root Vegetable Enchiladas

Ingredients
2
14 1/2 ounce can diced fire-roasted tomatoes with garlic, undrained
1
cup salsa
1
tablespoon ground ancho chile pepper or chili powder
 
Salt
 
Ground black pepper
 
Nonstick cooking spray
8
7 inches flour tortillas
2
teaspoons olive oil or vegetable oil
1/3
cup chopped onion (1 small)
1 1/2
cups peeled and chopped assorted root vegetables, such as parsnip, turnip, rutabaga, sweet potato, and/or carrot
1
teaspoon ground cumin
1
15 ounce can black beans, rinsed and drained
1 1/4
cups shredded Mexican cheese blend or Monterey Jack cheese (5 ounces)
1/4
cup snipped fresh cilantro
1/4
cup Mexican crema or 1/4 cup sour cream mixed with 1 tablespoon water
 
Salsa, Mexican crema, and/or shredded Mexican cheese blend (optional)

Directions

  1. In a medium saucepan combine tomatoes, the 1 cup salsa, ancho chile pepper, and cocoa powder. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon. Season to taste with salt and black pepper; set aside.
  2. Meanwhile, preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with cooking spray; set aside. Stack tortillas; wrap tightly in foil. Bake about 10 minutes or until warm.
  3. In a large skillet heat oil over medium heat. Add onion; cook for 2 minutes. Add root vegetables and cumin; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Remove from heat. Stir in half of the tomato mixture, the beans, 3/4 cup of the cheese, and half of the cilantro.
  4. Divide bean mixture among warm tortillas; roll up tortillas. Arrange rolled tortillas, seam sides down, in the prepared baking dish.
  5. Spoon the remaining tomato mixture over enchiladas. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 15 to 20 minutes or until heated through. Drizzle with the 1/4 cup crema. Bake, uncovered, for 5 minutes more. Sprinkle with the remaining cilantro. If desired, serve with additional salsa, crema, and/or cheese.

From the Test Kitchen

Make-Ahead Directions:

Prepare as directed through Step 4. Cover baking dish with foil. Transfer the remaining tomato mixture to an airtight container; cover. Place the remaining 1/2 cup cheese and the remaining cilantro in separate plastic bags; seal bags. Chill enchiladas, tomato mixture, cheese, cilantro, and crema for 2 to 24 hours.

To serve, preheat oven to 350 degrees F. Spoon the remaining tomato mixture over enchiladas. Bake, covered, for 20 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 20 minutes or until heated through. Drizzle with the 1/4 cup crema. Bake, uncovered, for 5 minutes more. Sprinkle with the remaining cilantro. If desired, serve with additional salsa, crema, and/or cheese.

Nutrition Facts

(Black Bean and Root Vegetable Enchiladas )
    Per serving:
  • 660 kcal cal.,
  • 23 g fat
  • (10 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 37 mg chol.,
  • 2036 mg sodium,
  • 91 g carb.,
  • 10 g fiber,
  • 6 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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