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Pan-Seared Black Beans Enchiladas with Masa
A pan-seared Mexican enchiladas with grilled black beans, tomatillos and cilantro, finished with lime juice, cotija cheese and salsa verde, served over masa.
Ingredients
Instructions
Drain and season the black beans, then grill them over medium-high heat until well browned, about 5 minutes.
Add the tomatillos, cooking until softened, about 4 minutes.
Stir in the lime juice, cotija cheese, cumin and salsa verde for a final minute.
Warm the masa separately.
Let the beans simmer for about 13 minutes so the flavors meld.
Toss through the cilantro just before serving.
Serve hot over the masa, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
