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Heyday Bean & Cheese Enchiladas

An easy weeknight comfort meal! These Bean and Cheese Enchiladas are a delicious combo of zesty tomatillos, roasted green pepper, and savory Heyday Enchilada Black Beans. Herby Chimichurri brings in a burst of herbal freshness.

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.

Ingredients

Steps

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

Wrap tortillas and place in a 13x9 baking dish. Repeat with remaining tortillas, sauce, beans, and cheese.

STEP 5

Top enchiladas with remaining ¼ cup cheese and bake for an additional 20-25 minutes. Finish with a drizzle of Herby Yuzu Aioli and serve.

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

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Heyday Bean & Cheese Enchiladas

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