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Cooking 101
Indulge in the comforting flavors of these Bean and Cheese Enchiladas, a delightful fusion of zesty tomatillos, roasted green pepper, and savory Heyday Enchilada Black Beans. This dish is elevated with the aromatic notes of Haven’s Kitchen Herby Chimichurri, providing a burst of herbal freshness. Perfectly encased in flour tortillas and baked to golden perfection, it’s a satisfying meal that’s sure to become a family favorite.
Chef Tip: For an extra layer of flavor, consider lightly toasting the tortillas before dipping them in the sauce. This quick step enhances their texture and deepens their nutty undertones, adding a delightful crunch to every bite.
½ pound tomatillos, peeled
1 white onion, halved
1 spicy green pepper (such as poblano), halved
Olive oil
Salt and pepper
½ cup vegetable broth
Juice of 1 lime
1 8-oz. Bag shredded Mexican cheese
6 flour tortillas
1 14.5-oz. can Heyday Enchilada Black Beans
Preheat oven to 425 degrees F. Place tomatillos, onion, and green pepper on a parchment-lined baking sheet. Toss with olive oil, salt, and pepper. Roast until lightly charred, about 30 minutes.
Remove from the oven and allow to cool slightly. Place charred vegetables, vegetable broth, lime juice, and Herby Chimichurri in a blender and blend until saucy. Season with salt and pepper. Reserve ¼ cup cheese.
Pour sauce into a shallow dish. Dip one tortilla in the sauce, then sprinkle about 2 tablespoons of cheese and 3 tablespoons of Heyday black beans into the tortilla.
Wrap tortillas and place in a 13x9 baking dish. Repeat with remaining tortillas, sauce, beans, and cheese.
Top enchiladas with remaining ¼ cup cheese and bake for an additional 20-25 minutes. Serve.
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
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