Beneath all the greenery are, indeed, enchiladas. Instructions stated clearly not to skimp on toppings.
Delicious black bean enchiladas in in a creamy sauce, topped with queso fresco – from A Beautiful Mess.
1 bell pepper
3 tablespoons chopped onion
1 small jalapeño, seeds removed
3 cloves of garlic, minced
1 can (15 oz.) black beans
1-2 tablespoons olive oil, divided
salt, pepper, and few pinches (1/8 teaspoon) cayenne
14-15 corn tortillas
For the sauce:
2 tablespoons butter
2 tablespoons flour
1 1/3 cups water or vegetable stock
8 oz. sour cream (one small container)
2 oz. Cotija cheese, crumbled
1 tablespoon chopped green onions
1 tablespoon chopped cilantro
1 ripe avocado
hot sauce for serving (optional, but not really
sautee veggies, mix with beans. Add a little cheese, too, if so feelin’.
To make the sauce, in a small to medium pot, melt the butter over medium heat. Add the flour and whisk well, making a kind of paste. Slowly add the water and stock, creating a gravy consistency. Remove from the heat and stir in the sour cream. If the mixture is too thick to pour easily, thin with a little more water or stock. Then pour the sauce over the prepared tortillas.
Fill the tortillas, top with the sauce, sprinkle with cheese: 25 – 30 at 350.