Cooking with Troy: Robert Makes Black Bean Enchiladas

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack

Low-fat cheese reduces calories while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Canned tomato sauce is often less expensive.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned black beans

Canned black beans are more affordable and convenient.

Preheat the oven to 375°F (190°C).

Heat oil in a skillet over medium heat.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add diced green bell pepper and cook for another 2-3 minutes.

Stir in black beans, cumin, chili powder, salt, and pepper; cook until heated through, about 5 minutes.

In a separate pot, warm the corn tortillas until pliable, about 30 seconds on each side.

Spread a layer of enchilada sauce in the bottom of a baking dish.

Fill each tortilla with the black bean mixture and a sprinkle of cheese, then roll up tightly.

Place the filled tortillas seam-side down in the baking dish.

Pour remaining enchilada sauce over the top and sprinkle with more cheese.

Cover with foil and bake for 20 minutes.

Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.

Garnish with fresh cilantro and serve with lime and sour cream.

Cooking Techniques

Spice Level:

Dietary

Allergens