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Slow-Cooked Black Beans Enchiladas
A slow-cooked Mexican enchiladas with roasted black beans, white onion, tomatillos and avocado, finished with ancho chile and queso fresco, served over white rice.
Ingredients
Instructions
Drain and season the black beans, then roast them over medium-high heat until well browned, about 9 minutes.
Add the white onion, tomatillos and avocado, cooking until softened, about 7 minutes.
Stir in the ancho chile and queso fresco for 3 minutes.
Cook the white rice separately and fluff with a fork.
Let the beans simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the white rice, 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.
