Low Sodium Pickled Jalapeño Black Bean Enchiladas with Cilantro Slaw

Total time1 hr 5 min

Prep time30 min

Cook time35 min

Low Sodium Pickled Jalapeño Black Bean Enchiladas with Cilantro Slaw

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Ingredients

4 servings

For the enchilada sauce

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 cloves garlic, minced
2 tbsp tomato paste
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 can (15 oz) crushed tomatoes
1 cup low-sodium chicken broth or vegetable broth
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

1 tbsp olive oil
1 medium yellow onion, finely diced
2 cans (15 oz each) black beans, drained and rinsed
⅓ cup pickled jalapeños, roughly chopped
1 tsp ground cumin
½ tsp chili powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup shredded monterey jack cheese
Chef's tip
Shred before measuring.

For the enchiladas

12 corn tortillas (6-inch)
1 cup shredded monterey jack cheese
Chef's tip
Shred before measuring.

For the cilantro slaw

2 cups green cabbage, thinly shredded
1 cup red cabbage, thinly shredded
½ cup fresh cilantro leaves, roughly chopped
3 tbsp fresh lime juice (about 2 limes)
2 tbsp olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

sour cream, for serving (optional)
sliced avocado, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Make the enchilada sauce: Heat 2 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste, chili powder, cumin, and smoked paprika and stir constantly for 1 minute, until the paste darkens slightly and coats the garlic. Pour in the crushed tomatoes and broth, add 1/2 tsp salt, and stir to combine. Bring to a simmer and cook, uncovered, for 10 minutes, until the sauce thickens slightly and the flavors meld. Remove from heat.

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