Happy Foodie Friday! I am so excited to share this recipe with you! Black Bean Enchiladas were our dinner earlier this week and were a HUGE hit when I posted a series of pictures on my Instagram page. The direct messages came rolling in asking for this recipe.
Ask and you shall receive!
I have been a member of the meal kit delivery company, Hello Fresh, for quite some time now. I started the meal kit delivery when we lived in New York, but then paused my membership for much of 2018 as we settled into our new groove in Texas. A few months ago I started back up, and am beyond delighted by the new vegetarian recipes.
Hello Fresh offers a number of delivery options. You can choose the traditional menu (meat and fish) or vegetarian, the number of people (two or four), and your desired delivery day (delivered weekly on the same day). You can skip weeks if you’re out of town, or need a break, and pick back up when you’re ready.
I’ve been very happy with the opportunity to learn new recipes, and have all the ingredients delivered to me. All I keep on hand is salt, pepper, olive oil and butter. Much of my grocery shopping list already includes items such as avocado, quick-steam vegetables, and grains that can serve as bonus sides to some of the dishes. This is because the vegetarian meals are often one main dish, as opposed to the meat/ fish meal option which provides a main + sides.
Theo and I absolutely love trying new dishes three nights a week, and I love knowing that for at least three nights per week the grocery shopping and meal decision has already been taken care of for me!
This is NOT an ad… I just love sharing the good stuff! haha
So, here’s how to make the Cheesy Black Bean Enchiladas from Hello Fresh.
1 long green pepper
1 yellow onion
3 tbsp tomato paste
1 tbsp southwest spice blend
13.4oz black beans
1/4 tsp chipotle powder
1 tsp cumin
2 LARGE flour tortillas
1/2 cup pepper jack cheese, shredded
4 tbsp sour cream
2 tbsp butter
1/2 tsp sugar
2 tsp vegetable oil
Prep: Adjust rack to top position, then preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion. Trim, then thinly slice scallions, separating whites from greens. Zest 1 tsp zest from lime; halve lime. Thinly slice jalapeño, removing ribs and seeds for less heat.
Make sauce and pickle jalapeño: Melt 2 tbsp butter in a small pot over medium-high heat. Add tomato paste and half the southwest spice. Cook until fragrant, 1 minute. Stir in 1/4 cup water. Simmer until slightly thickened, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a small bowl. In a separate small bowl, combine jalapeño, juice from lime, 1/2 tsp sugar, and salt.
Cook and mash beans: Add black beans and their liquid, 1/4 tsp chipotle powder, remaining southwest spice, and a pinch of salt to same pot. Cook on high, stirring occasionally, until thickened, 8-10 minutes. Remove from heat. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.
Cook veggies: Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper and onion. Cook, stirring, until browned and softened, 10-12 minutes. Add scallion whites and cumin. Cook until fragrant, about 1 minute. Remove from heat. Season with salt and pepper.
Assemble and bake enchiladas: Place tortillas on a work surface. Divide beans and veggies among the center of tortillas. Tightly roll tortillas around filling, then place seam sides down in a baking dish. Top with sauce and cheese. Bake on top rack of oven until cheese has melted, about 2 minutes.
Finish and serve: In another small bowl, combine sour cream, lime zest, and 1 tbsp water. Season with salt and pepper. Top baked enchiladas with lime crema, scallion greens, and as much pickled jalapeño (draining before adding) as you like.
P.S. Hello Fresh gives discount codes to its members to share with friends. Here’s a code you can use to save $40 on your first order: