Black Bean Enchiladas

This is a recipe I make pretty often; it is pretty quick and I generally have all the ingredients on hand. This makes about 6 enchiladas.

Ingredients:

• 1 can of black beans (mostly drained)
• 1/2 a medium onion (diced)
• 1/2 a bell pepper (diced)
• 1/2 a zucchini (diced)
• 1 hot pepper
• 1 can of of tomato sauce
• 3 tablespoons of vegetable oil
• 3 tablespoons of flour
• cilantro, salt, black pepper, cumin, chili powder, Adobo
• 6 corn tortillas
• shredded cheese

I started by sauteing the onion, zucchini, and bell pepper (I actually used a cubanelle pepper). Once these were softened, I moved them to one half of the ban, and then added the black beans to other side, with most of the water drained out. I seasoned the black beans with a little salt, black pepper, cumin, chili powder, and about a teaspoon of chopped cilantro. I let the beans heat and soften up over medium heat.

I heated the vegetable oil in a sauce pan, and added a diced hot pepper to the oil. Once the pepper was cooked, I added the flour and stirred to make a roux. I cooked the roux until it was light brown, stirring constantly. To this I added the tomato sauce, chili powder, cumin, black pepper, Adobo, and more cilantro, stirring until well combined and heated.

Once the enchilada sauce was ready, I mixed the veggies and beans together, added a few spoonfuls of the enchilada sauce, and added a few sprinkles of shredded cheese. Assembly is easy: first I heated the corn tortillas in the microwave; next, I put a few spoonfuls in the middle of the tortilla, folded each side, and then flipped it over on the plate. Once several were assembled, I topped with the sauce and some more cheese, and then broiled the enchiladas to melt the cheese.

From YummyFood