Enchiladas Rojo

Time = 35 min
Servings = 2 people (3 enchiladas per person)
Calories = 880 kcal per serving

Ingredients

• 2 scallions, thin slice, separate whites from greens
• 1 pepper (jalapeno or cubanella), de-seeded and diced
• 1 lime, quartered
• 1 can (15 oz) low sodium black beans, drain + reserve liquid
• 1 Tbsp southwest spice (taco spice or fajita spice can substitute)
• 7 oz red or green enchilada sauce
• 6 flour tortillas
• 2 Tbsp sour cream (to garnish)
• 1/2 cup Mexican cheese blend
• vegetable oil
• 1 Tbsp butter
• salt/pepper to your taste

Directions

1. Preheat oven to 450F.

2. Heat drizzle of oil in pan over med-high heat. Saute pepper until softened, approx 4-5 min.

3. Add scallion whites, taco spice, half the beans, and 2 Tbsp bean liquid. Cook 2-3 min or until fragrent and just warmed. Remove from heat.

4. In small pot over medium heat, cook remaining beans 2-3 min. Add 3 Tbsp bean liquid and 1 Tbsp butter. Turn off heat and mash until smooth. Season with salt/pepper.

5. Spread tortillas with mashed beans. Then add pepper mixture. Roll and place seam-side down in a glass baking dish. Pour on enchilada sauce, ensuring coverage. Then top with cheese. Bake approx 5 min or until cheese is bubbly.

6. While this is baking, in a small bowl, combine sour cream and juice from 1/4 lime. Add water 1 tsp at a time until sour cream has thinned and can be drizzled.

7. Remove enchiladas and allow to cool 5 min before serving. Top with lime crema and garnish with scallion greens and lime wedge.