Baked Enchiladas Rojas

Baked Enchiladas Rojas are a delightful vegetarian twist on a classic Mexican dish, featuring corn tortillas stuffed with a savory mixture of black beans and cheese, smothered in a rich red chili sauce. This comforting dish is perfect for a quick weeknight meal or a cozy gathering with friends.

Ingredients

• Corn tortillas - 4 pieces
• Black beans (cooked) - 200 grams
• Shredded cheese (cheddar or Oaxaca) - 100 grams
• Red enchilada sauce - 200 ml
• Onion (finely chopped) - 1/2 medium
• Garlic (minced) - 1 clove
• Olive oil - 1 tablespoon
• Ground cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro (chopped, for garnish) - 2 tablespoons
• Sour cream (for serving) - optional, 50 grams

Steps

1. Preheat your oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Add the cooked black beans, ground cumin, salt, and black pepper to the skillet. Stir well and cook for another 2-3 minutes until everything is heated through.
4. Take a corn tortilla and spoon about 2-3 tablespoons of the black bean mixture onto the center. Sprinkle some shredded cheese on top, then roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
5. Once all the tortillas are in the baking dish, pour the red enchilada sauce evenly over the top, ensuring all tortillas are covered. Sprinkle any remaining cheese on top.
6. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and serve with sour cream if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 62 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in fiber, which aids digestion.
• Rich in plant-based protein from black beans.

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