Black Bean & Hominy Enchiladas

30m
Prep Time
60m
Cook Time
1h 30m
Ready In


""

Original is 24 servings
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (130.4 g)
  • Calories 176
  • Total Fat - 2.6 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0.8 mg
  • Sodium - 418.9 mg
  • Total Carbohydrate - 32.7 g
  • Dietary Fiber - 5.4 g
  • Sugars - 3 g
  • Protein - 6.5 g
  • Calcium - 56 mg
  • Iron - 1.6 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 350°.

Step 2

Grease two 9″ x 13″ baking dishes and set aside.

Step 3

Heat the oil in a large saucepan.

Step 4

Sauté the onion, bell pepper, and garlic for about 5 minutes.

Step 5

Add the next 11 ingredients (corn through freshly ground pepper) and cook until heated through. Add cilantro.

Step 6

Empty two cans of enchilada sauce in a large bowl, then heat in microwave.

Step 7

Using tongs, dip each corn tortilla in the sauce.

Step 8

Lay on a flat surface, and place about 1/3 cup of the bean/hominy mixture down the center.

Step 9

Roll up and place in the baking dish.

Step 10

Repeat until all tortillas are used (or you run out of filling).

Step 11

Spoon any remaining enchilada sauce over the tortillas, as well as the contents of the third can.

Step 12

Cover pans with foil and bake for 45 minutes.

Step 13

Serve with salsa and guacamole and green onions.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When buying corn, look for a bag that is firm and heavy for its size.
  • When buying tortillas, look for tortillas that are soft, pliable, and free of cracks.

  • Replace the black beans with lentils for added protein and fiber. The benefit of this substitution is that it adds more nutrients to the dish and creates a heartier meal.
  • Replace the red bell pepper with green bell pepper for a milder flavor. The benefit of this substitution is that it reduces the spiciness of the dish, making it more suitable for those who prefer a milder flavor.

Vegetarian Enchiladas Replace the black beans with 2 cans of pinto beans, and replace the hominy with 2 cans of corn. Omit the green chilies, and replace the enchilada sauce with a vegetarian-friendly enchilada sauce. Top with vegan cheese, if desired.



Mexican Rice: Mexican rice is a great side dish to serve with these enchiladas. It is a flavorful rice dish made with tomatoes, onions, garlic, and spices. It adds a delicious complement to the enchiladas and helps to round out the meal.


Refried Beans: Refried beans are a classic side dish to serve with enchiladas. They are creamy, savory and add a delicious flavor to the meal. Refried beans are also high in protein and fiber and are a great way to add an extra nutritional boost to the meal.




FAQ

Q: How long should I bake the enchiladas for?

A: Bake the enchiladas for 45 minutes covered with foil in a preheated oven at 350°F.



Q: What ingredients do I need to make enchiladas?

A: To make enchiladas you will need tortillas, enchilada sauce, cheese, and any other fillings of your choice (such as chicken, beef, beans, etc.). You will also need oil or butter to cook the tortillas.

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Fun facts:

The Mexican state of Puebla is famous for its enchiladas, which are said to have been invented there in the 19th century.

The use of black beans in Mexican cuisine dates back to the Aztec Empire, where they were a staple food.