{"id":212479,"date":"2010-01-22T11:43:54","date_gmt":"2010-01-22T16:43:54","guid":{"rendered":"http:\/\/stayhealthyla.org\/blog\/?p=2549"},"modified":"2010-01-22T11:43:54","modified_gmt":"2010-01-22T16:43:54","slug":"healthy-tex-mex-black-bean-enchiladas","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/212479","title":{"rendered":"Healthy Tex Mex Black Bean Enchiladas"},"content":{"rendered":"

\"\"
\nServes 10
\nRecipe: \u00a0Chef Elizabeth Hales, Compass Group<\/p>\n

Ingredients<\/p>\n

Tomatillo Salsa:
\n10.5 ounce Tomatillo, green whole canned
\n\u00bd cup Onions, diced
\n2 Tbsp Jalapeno Peppers, chopped
\n3 Tbsp Cilantro, Fresh, chopped<\/p>\n

Enchilada:
\n3 \u00be cups Red Enchilada Sauce, canned
\n\u00be cup Cilantro, Fresh, chopped
\n1 Tbsp Cumin, ground
\n20 Corn Tortillas, 6″
\n1 cup Canola Oil
\n10 each Black Bean Meatless Burger, 4.25 oz each
\n7 \u00bd ounce Red Onions, small diced
\n15 ounces Black Beans, cooked
\n10 ounces Pepper Jack Cheese
\n10 ounces Iceberg Lettuce, shredded
\n1 \u00bc cup Guacamole<\/p>\n

Method
\nTomatillo Salsa:
\nIn a food processor, combine the onion, tomatillos, and jalapeno. Pulse a few times until the ingredients are well blended. Add the cilantro and pulse the food processor again. Refrigerate until needed.<\/p>\n

Enchilada:
\nPreheat oven to 350F. Combine enchilada sauce, cilantro and ground cumin. Place half of the enchilada sauce mixture on the bottom of a large baking dish. Heat 1 cup of oil in a large skillet to 350F degree and carefully submerge the tortillas (individually) for 15 seconds. (This helps them hold their integrity through the rolling and baking processes). In a pan, saute the diced burger and onions until slightly browned. Add black beans and remaining half of the enchilada sauce.
\nSimmer for 5 minutes. To build the enchiladas, evenly spoon 1\/2 cup of burger mixture onto the center of each tortilla. Roll tortillas up and place seam-side down in baking pan. Repeat with remaining tortillas. Spoon tomatillo salsa and cheese evenly over the top of the rolled tortillas. Bake at 350F until bubbling, about 15 minutes and internal temperature reaches 165F. Serve 2 enchiladas per serving. To serve, place two enchiladas on a plate and garnish with shredded lettuce and 1 ounce guacamole.<\/p>\n","protected":false},"excerpt":{"rendered":"

Serves 10 Recipe: \u00a0Chef Elizabeth Hales, Compass Group Ingredients Tomatillo Salsa: 10.5 ounce Tomatillo, green whole canned \u00bd cup Onions, diced 2 Tbsp Jalapeno Peppers, chopped 3 Tbsp Cilantro, Fresh, chopped Enchilada: 3 \u00be cups Red Enchilada Sauce, canned \u00be cup Cilantro, Fresh, chopped 1 Tbsp Cumin, ground 20 Corn Tortillas, 6″ 1 cup Canola […]<\/p>\n","protected":false},"author":5293,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-212479","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/212479","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/5293"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=212479"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/212479\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=212479"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=212479"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=212479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}