Fructose Free Pickled Jalapeño Black Bean Enchiladas with Cilantro Slaw

Total time1 hr 5 min

Prep time30 min

Cook time35 min

Fructose Free 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

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
Ingredient note
Pickled jalapenos are low in fructose in the small amounts used here, so this is likely Low Fructose. If you prefer to always avoid pickled jalapeño peppers, please tap it and change its rating to Red.
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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