Slow-Cooked Black Beans Enchiladas

Name: Slow-Cooked Black Beans Enchiladas
Prep time: 22 min
Cook time: 29 min
Total time: 51 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 400g black beans; 1 white onion; 2 tomatillos; 150g avocado; 4 servings white rice; 2 tsp ancho chile; 1 tbsp queso fresco; 1 tbsp olive oil; to taste salt and black pepper

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.

Total time

51 min

Prep

22 min

Cook

29 min

Difficulty

hard

Cuisine

Mexican

vegetarian

Ingredients

400gblack beans

1white onion

2tomatillos

150gavocado

4 servingswhite rice

2 tspancho chile

1 tbspqueso fresco

1 tbspolive oil

to tastesalt and black pepper

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.

Calories

282

Protein

11.6g

Fat

10.6g

Carbs

37.5g

Fiber

12.8g

Sodium

31mg

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