One-pan black bean enchiladas
Makes
6
This is a spicy one pan dinner. Not a fan of spicy? Eliminate the cracked pepper, choose mild enchilada sauce and use plain Monterey Jack or Havarti cheese. Love spicy? Then this will knock your socks off.
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Ingredients
1 cup
cooked barley
1- 540 mL/ 19oz can
black beans, rinsed and drained
1 tbsp
canola oil
1
small red onion
6 cloves
garlic, minced
1
large red pepper, diced
2 tsp
chili powder
2 tsp
cumin
2 tsp
coriander
1 tsp
cracked black pepper
1 1/4 cups
canned enchilada sauce, mild, medium or hot
1 1/2 cups
fresh or frozen corn, thawed
8 oz or 2 cups
grated jalapeño Monterey Jack cheese, or Havarti cheese
Instructions
- Heat a large oven proof skillet over medium heat. Add corn and fry until it starts to blacken, approx. 6-8 minutes.
- Add oil, onion and garlic and sauté until the onion begins to soften.
- Add red pepper and continue sautéing until the red pepper starts to soften, approx. 3-5 minutes.
- Add spices: chili powder, cumin, coriander and pepper.
- Pour in enchilada sauce, black beans and barley and stir in well. Cover with a lid and let reduce heat to low, simmer for 8-10 minutes or until heated through. Meanwhile preheat oven to 350°F.
- Remove lid and sprinkle with the cheese. Place in oven and let the cheese melt. Take about 10 minutes. Remove from oven, let sit for 5 minutes and serve.
Nutrition
Calories 357
Protein 15.7 g
Carbohydrates 43 g
Fat 15.7 g
Fibre 9.5 g
Sodium 675 mg