Preheat oven to 475 degrees. Mix garlic powder, chili powder, and cumin and set aside. Core, deseed and chop pablano pepper into small pieces. Chop tomato into small pieces. Slice scallions into small pieces and separate white from green. Chop chili pepper into tiny pieces.
Drain black beans and keep liquid.
Heat a drizzle of oil in a pan and add poblano pepper. Cook until soft (3-4 minutes). Add tomatoes and scallion whites, half the drained black beans and 2 tablespoons of the bean liquid. Add all spices except reserve 1/2 teaspoon. Cook until fragrant about 2-3 minutes. Season with salt and pepper.
Heat a large drizzle of olive oil in a small pot and add rest of black beans. Cook 2-3 minutes. Add the rest of black bean liquid (no more than 3 tablespoons). Reduce heat to low and stir in 1 tablespoon of butter. Remove from heat and mash beans. Season with salt and pepper.
Spread black bean mixture on one half of tortilla. Place bean, pepper and tomato filling on top of mashed beans. Add shredded chicken here, if desired. Roll up tortilla filling side first and place in baking pan seam side down. Cover with verde salsa. Sprinkle with monterey jack cheese. Bake on top rack for 3-5 minutes.
While baking, mix sour cream and rest of spices. Add just enough water to make it thin enough to drizzle. Season with salt and pepper. Drizzle over enchiladas, top with scallion greens and chili pepper.
Chili pepper is very hot. Use accordingly to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (336g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 175 (41%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 48.8mg||15 %|
|Sodium 274.4mg||9 %|
|Potassium 857.6mg||23 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 30.3g|
|Protein 23.4g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 431
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