Green Chile, Black Bean and Manchego Enchiladas
Ingredients:
12 small corn tortillas
1 15 oz. can black beans
1/4 cup Santa Fe Ole Hatch Green Chile
1 jar Hatch Red Chile Colorado
1/2 cup Manchego cheese, grated
1/4 cup sour cream
Directions:
Preheat oven to 375 degrees F
Combine black beans, green chile, sour cream and cheese in a bowl. Salt and pepper to taste
Warm Colorado sauce in a large shallow pan over low-medium heat.
Pour enouugh Colorado sauce to lightly coaat the bottom of a 9x13 dish
Transfer one tortilla at a time to the baking dish and flip to coat both sides
Add 2 tablespoons of black bean filling to each tortilla and roll up.
Place seam side down on the pan. As you go, add more Colorado sauce to the pan to keep the tortillas lightly coated
Top enchiladas with more sauce down the middle
Top with additional cheese and bake for 15-20 minutes or untiol cheese is bubbly
Click here for Santa Fe Ole Hatch Green Chile
Click here for Hatch Chile Colorado
12 small corn tortillas
1 15 oz. can black beans
1/4 cup Santa Fe Ole Hatch Green Chile
1 jar Hatch Red Chile Colorado
1/2 cup Manchego cheese, grated
1/4 cup sour cream
Directions:
Preheat oven to 375 degrees F
Combine black beans, green chile, sour cream and cheese in a bowl. Salt and pepper to taste
Warm Colorado sauce in a large shallow pan over low-medium heat.
Pour enouugh Colorado sauce to lightly coaat the bottom of a 9x13 dish
Transfer one tortilla at a time to the baking dish and flip to coat both sides
Add 2 tablespoons of black bean filling to each tortilla and roll up.
Place seam side down on the pan. As you go, add more Colorado sauce to the pan to keep the tortillas lightly coated
Top enchiladas with more sauce down the middle
Top with additional cheese and bake for 15-20 minutes or untiol cheese is bubbly
Click here for Santa Fe Ole Hatch Green Chile
Click here for Hatch Chile Colorado
