Black Bean Enchiladas Rojas with Lime Crema

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position.

Step 2

In lg. pan, heat a drizzle of oil over med.-high. Add green pepper; cook (4-5 min.) just until just softened.

Step 3

Add scallion whites, HF Southwest Spice, half of beans, and 2T reserved bean liquid to pan. Cook (2-3 min.), stirring, until fragrant & warmed through. Season with salt & pepper. Turn off heat.

Step 4

In sm. pot, heat lg. drizzle of oil over med.-high. Add remaining beans & cook (2-3 min.), stirring, until slightly softened. Add 3T bean liquid & simmer (1-2 min.) until warmed through. Lower heat; stir in 1T butter & ½t salt. Turn off heat; mash with fork (or potato masher) until mostly smooth. Season with pepper.

Step 5

Spread tortillas with mashed beans. Place sm. amount of filling on one half of each tortilla. Roll up tortillas, starting with filled side. Place seam side down in 8”x11” baking dish. Pour enchilada sauce over to coat & sprinkle with Mexican cheese. Bake (5-7 min.) until sauce is bubbly & cheese has melted.

Step 6

Meanwhile, in other sm. bowl, combine sour cream & a squeeze of lime juice. Stir in water 1t at a time until mixture reaches a drizzling consistency. Season with salt & pepper.

Step 7

Drizzle enchiladas with crema & sprinkle scallion greens. Divide between plates & serve with remaining lime wedges on side.