Happy Friday, Friends! I hope everyone is looking forward to the weekend. I have a half-marathon to run on Sunday so I’m looking forward to it :).
While spicy, bean-filled enchiladas may not be my pre-race meal of choice, it would be a wonderful one to devour as a celebratory dinner. As for before the race, I’ll probably enjoy some leftover Peanut Pasta with Veggies & Edamame I posted about earlier this week to make sure I get a nice large dose of carbs.
This colorful dish brings together an assortment of peppers as a fresh filling and the dried ancho chilies give the black bean sauce and sweeter finish (be sure not to overdo it on the chilies though – we used too many at first and had to add more black beans because the sauce tasted like pureed raisins.
If you ask me, a nice large platter of enchiladas may be just what I need to refuel after 13.1 miles of fun. Or, it can just be another meal for Mexican night in your house.
Tri-Color Pepper Enchiladas with Ancho Chili-Black Bean Sauce
- 3 TBSP Olive Oil
- ½ of large Yellow Onion, sliced into strips
- 1 clove of Garlic, minced
- 3 Peppers of your choice (I used one red bell pepper, one orange bell pepper and one poblano pepper), de-seeded & sliced into strips
- 1 ½ TBSP Homemade Taco Seasoning
- ½ TBSP fresh Lime Juice
- 8 Whole Wheat Tortillas
- ½ cup of Low-Fat Mexican Cheese blend, shredded (optional – omit if vegan obviously)
- 1 15oz can of Black Beans (do not drain)
- 1 Tomato, diced
- ½ TBSP Homemade Taco Seasoning
- 1 TBSP fresh Cilantro, torn
- 1 small dried Ancho Chili, soaked in warm water for 10 minutes, then skin, stem and seeds removed
Preheat your oven to 350°F. Heat 1 TBSP of Olive Oil over medium-high heat. Add the onions and garlic and cook until the onions are translucent, about 10 minutes. Add the sliced peppers and seasoning and cook an additional 15 minutes or so, until everything has softened.
While the filling is cooking, you can work on the black bean sauce. Heat black beans (with liquid), diced tomato, taco seasoning, and cilantro in a medium-sized saucepan until warm, stirring occasionally (should only take about 10 minutes. Set aside and let cool for a few minutes. Add to your food processor along with the soaked ancho chili (discarding the liquid, skin, stem and seeds) and blend until smooth.
Assemble the enchiladas by taking one tortilla in your hand at a time, adding a pinch of cheese, and about 1/3 cup of the pepper mixture. Roll up and place seam-side down in a 13” x 9” baking dish that has been sprayed with cooking spray. Continue until the pan is full, pour sauce over the top and sprinkle with more cheese if you wish. Bake for 20-30 minutes.