Almond Free Pickled Jalapeño Black Bean Enchiladas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the enchilada sauce
- 2 tbsp olive oil
- 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
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
- 1 cup shredded monterey jack cheese
For the enchiladas
- 12 corn tortillas (6-inch)
- 1 cup shredded monterey jack cheese
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
- 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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