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Categories:
black beans garlic onion cilantro cumin onion powder chili powder cinnamon sour cream shredded Monterey Jack cheese Hatch green chilies corn tortillas
Viewed: 24 - Published at: 4 years agoIngredients
- 2 cans Black Beans, Drained (15 Oz Each)
- 2 cloves Garlic, Minced
- 1/2 cups Chopped Onion, Divided
- 1 bunch Chopped Cilantro, Divided
- 1/2 whole Lime, Juice And Zest
- 1 teaspoon Cumin
- 1 teaspoon Onion Powder
- 1 teaspoon Chili Powder
- 1/2 teaspoons Cinnamon
- 1/2 cups Sour Cream
- 1 cup Shredded Monterey Jack Cheese, Divided
- 1 can Hatch Brand Green Enchilada Sauce (16 Oz)
- 1 jar Pickled Jalapeno Slices (any Size)
- 1 can Mild Green Chilies (small, 4 Oz Can)
- 1 package Small Corn Tortillas (10 To 12 Tortillas Per Package)
Method
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine black beans, garlic and about half the chopped onions.
- Then, add a handful of the chopped cilantro.
- Save the remaining cilantro for garnish.
- Next, add the lime (juice and zest), cumin, onion powder, chili powder, cinnamon, sour cream and about one third of the shredded cheese to the mixture.
- Combine well.
- Spoon the filling into the corn tortillas (one at a time) and roll them by hand.
- Try to get them as tight as you can and then place them in a baking dish, seam side down.
- Pour the green enchilada sauce on top so that it coats each tortilla.
- Top with the remaining cheese, onions, and here is where youll add the super spice!
- I topped mine with a handful of the pickled jalapeno slices but if youd prefer milder spice, use the mild green chilies listed in the ingredients list instead.
- Add as much as you want to suite your taste.
- This is your meal so make it however you like.
- Bake in a 9 by 13 inch baking dish (or anything you have thats long and rectangular) for 15 to 20 minutes until cheese is melted and tortilla edges look crispy and brown.
- Serve hot with additional cilantro on top.
