Black Bean and Monterey Jack Enchiladas with Roasted Mild Sauce
A comforting stovetop enchilada dish inspired by Mexican flavors, featuring creamy Monterey Jack, hearty black beans, and a gentle roasted tomato sauce for a kid-friendly, weeknight meal.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- ½ cup canned black beans, rinsed and drained
- 1 cup Monterey Jack cheese, shredded
- 4 small flour tortillas
- 1 cup roasted mild enchilada sauce (see instructions)
- ½ cup diced onion
- 2 clove garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Kosher salt to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Roast or simmer a simple mild sauce: blend 1/2 cup canned tomatoes with garlic, onion, cumin, chili powder, salt; simmer 8 minutes until slightly thick and fragrant.
- Heat oil in a skillet; sauté onion and garlic 3 minutes until translucent.
- Stir in beans, 1/4 cup cheese, and cumin; cook 2 minutes until warm and cohesive, mash slightly.
- Fill tortillas with bean mixture and remaining cheese; roll and place seam-side down in skillet.
- Pour warm sauce over enchiladas; simmer covered 6 minutes, then uncover 2 minutes; top with cilantro.
Chef’s Pro Tips
- Toast tortillas in a dry pan 30 seconds per side for extra pliability.
- Add a squeeze of lime at finish for brightness.
- If too thick, thin sauce with a splash water.
Serving Suggestions
Serve with a light salad or avocado slices for balance and color.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 20 |
| carbs | 64 |
| fat | 20 |
| fiber | 10 |
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