Cheesy black bean enchiladas

Ingredients

• 1 roma tomato
• 1 long green pepper
• 1 lime
• 1 red onion
• 1 can (15 oz) black beans
• 1/2 cup mexican cheese blend
• 10 oz red enchilada sauce
• 2 tsp oil
• 1 tbsp butter
• salt
• 6 tortillas
• 4 tbsp sour cream
• garlic powder
• cumin
• chili powder

Directions

1. Preheat oven to 475 degrees.
2. Prep: Wash and dry all produce.
   1. Dice tomato.
   2. Halve, peel, and finely dice onion.
   3. Quarter lime.
   4. Core, deseed, and dice green pepper.
   5. Drain beans over a small bowl, reserving liquid.
3. Pico de gallo: In a second small bowl, combine tomato, cilantro, 2 tbsp onion and a squeeze of lime juice to taste. Season with salt and pepper.
4. Crema: In a third small bowl, combine sour cream with a squeeze of lime juice to taste.
   1. Season with salt and pepper.
   2. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
5. Filling: Heat a drizzle of oil in a large pan over medium-high heat.
   1. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes.
   2. Add remaining onion; cook until just softened, 2-3 minutes.
   3. Add garlic powder, cumin, chili powder, half the beans, and 2 tbsp reserved bean liquid.
   4. Cook, stirring, until fragrant and warmed through, 2-3 minutes more.
   5. Season with salt and pepper. Turn off heat.
6. Beans: Meanwhile, heat a drizzle of oil in a small pot over medium-high heat.
   1. Add remaining beans; cook, stirring, until slightly softened, 2-3 minutes.
   2. Add 3 tbsp remaining bean liquid.Simmer until warmed through, 1-2 minutes.
   3. Lower heat, then stir in 1 tbsp butter and 1/2 tsp salt.
   4. Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper.
7. Assemble: Spread tortillas with mashed beans.
   1. Place a small amount of filling on one half of each tortilla.
   2. Roll up tortillas, starting with filled sides, to create enchiladas.
   3. Place seam sides down in an 8-by-11-inch baking dish or large ovenproof pan.
   4. Pour enchilada sauce over enchiladas to thoroughly coat.
   5. Top with Mexican cheese.
   6. Bake on top rack until sauce is bubbly and cheese melts, 5-7 minutes.
8. Serve topped with lime crema and pico de gallo with lime wedges on side.