| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 9g | 3g | 35g |
| sugars | fibre | protein | salt |
| 3g | 9g | 14g | 0.9g |
The moment I discovered the recipe for Nopales and Black Beans Enchiladas, I felt an incredible wave of excitement flood over me. Hailing from a family that has traditionally leaned more towards Italian-inspired dishes, this hearty and wholesome Mexican selection felt like a delightful exploration into a different cuisine. It’s an enchanting mix of traditional roots and adventurous culinary exploration, much like I used to experience whenever I stayed at my grandparent’s house as a child – every bite carries a story.
Exploring World Cuisines
While I’ve always been passionate about my Italian-American roots, I love venturing into unfamiliar culinary terrains. This dish, the Nopales and Black Beans Enchiladas, with its captivating mix of flavors and textures, truly exemplifies this sense of culinary adventure. If you’ve ever enjoyed an enchilada dish before, like the classic beef or chicken enchilada, you’ll find this vegetable-based spin-off absolutely delightful.
Redefining the Healthy and Tasty Paradigm
This dish challenged me to bring together familiar and not-so-familiar ingredients, and create something deliciously healthy and balanced. To my surprise and delight, the cactus pads (Nopales), chopped and cooked to perfection, added a unique twist to the recipe. With nopales being rich in antioxidants, vitamins, and minerals, along with black beans’ high protein content, this dish pulsates with nourishment.
It’s not just about the wealth of nutrients, though. Enveloped in the melting goodness of cheese, and laced with the heat of jalapeno, this is a hearty, soul-satisfying meal that can comfort you after a day out on the trails, or console you after a challenging day at work.
Perfectly Paired with…
While delicious on its own, I’ve found that this dish also pairs incredibly well with a fresh and tangy Mojito cocktail, the cool freshness balancing the heat of the enchilada. If you’re in the mood for a more substantial meal, a side of Mexican rice would complement this enchilada perfectly.
Every time I prepare this wholesome and vibrant dish of Nopales and Black Beans Enchiladas, I’m transported into a world where culinary adventure marries healthful choices. Whether you are an intrepid food explorer or a comfort-food enthusiast, this is one recipe you’ll definitely want to try.
What You’ll Need
- 12 corn tortillas
- 2 cups chopped nopales (cactus pads)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups shredded cheese (Monterey Jack, Cheddar, or a blend)
- 1 can (10 oz) enchilada sauce
- 1 tomato, diced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 jalapeno, minced (optional)
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sour cream for topping (optional)
- Fresh avocado slices for topping (optional)
Method
Step One
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and jalapeno (if using) to the skillet. Cook for about 5 minutes, until the onions become translucent.
Step Two
Add the chopped nopales to the skillet and season with salt and pepper. Cook for another 5 minutes, until the nopales start to soften.
Step Three
Stir in the black beans and diced tomato. Continue cooking the mixture until it’s well heated.
Step Four
Preheat your oven to 350 degrees F (175 degrees C). Spread about 1/2 cup of the enchilada sauce in the bottom of a 9×13-inch baking dish.
Step Five
Warm the tortillas in a dry skillet or directly over the flame of a gas stove until they’re pliable. Spread a spoonful of the nopales and bean mixture down the center of each tortilla, sprinkle with shredded cheese, and roll up. Place the filled tortillas seam side down in the prepared baking dish.
Step Six
Top the enchiladas with the remaining enchilada sauce and sprinkle with more shredded cheese. Cover the dish with foil and bake for 20 minutes.
Step Seven
Remove the foil and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro before serving.
Step Eight
Optional: Serve hot, topped with sour cream and fresh avocado slices, if desired. Enjoy!
