Alright so, this is not a traditional way to use beets.  However, I am not a traditional girl, either.  At home, we have been loving quick Mexican inspired food this  summer, and these black bean beet enchiladas were no different.  This recipe uses the whole beet, the root and the greens!  Check out the variations section if your beets didn’t come with the greens.
I wanted to add a little smokey flavor to balance the earthy flavor of the beets in these black bean beet enchiladas , so I included adobo sauce in the filling.  I would usually use chipotle peppers, but there is so much sauce that comes in the can and  not that many peppers!  I just can’t waste the sauce and I have been searching for good ways to use it.  The sauce does not add as much heat as the peppers do, but it was just the right amount of smokey flavor to balance the beets.  I have created an adobo sauce tag for my recipes so that you can follow along as I find other ways to use up the delicious sauce!
Variations on the Black Bean Beet Enchiladas recipe:
- If your beets didn’t come with it’s greens, try using 2-3 cups of spinach or chard instead.
- If you want to make these enchiladas spicy, try adding a diced chipotle pepper along with the adobo sauce.
- To make these enchiladas gluten free, try using  6 smaller corn tortillas instead.
Black Bean Beet Enchiladas
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 2-4 servings
- Category: Entree
- Cuisine: Mexican
Ingredients
- 6 baby beets, with their greens (I used both golden and red)
- 1 small onion, diced
- Splash olive oil
- 1 1/2 cups cooked black beans, or 1 can rinsed and drained
- 2 TBS adobo sauce, from a can of chipotle chilies
- 1/4 tsp salt
- 2 garlic cloves, minced
- 3/4 cup salsa verde, divided
- 3/4 cup shredded cheddar cheese, divided
- 4 whole wheat tortillas, 8 inches
Instructions
- Preheat oven to 425 F.
- Cut off beet greens and set aside. Peel beets and steam in a hot steamer basket for 15 minutes. Once cool enough to handle, dice the beets. They should make about 1/2 cup.
- Meanwhile, heat a large heavy bottomed skillet (I prefer cast iron) over low heat. Add onion and olive oil and saute until the onion starts to soften, 3-5 minutes. Add black beans, adobo sauce, and salt. Stir until combined and cook until heated through, 3-5 more minutes.
- Chop beet greens and add to the skillet along with steamed beets, garlic, 1/4 cup salsa verde, and 1/4 cup shredded cheese. Stir together and heat for 1-2 more minutes, or until the beet greens have wilted.
- Grease a 9×9 inch baking pan. Divide the beet mixture into 4 portions. Scoop a portion down the center of each tortilla. Roll the tortillas and place seem side down in the prepared baking pan. Cover the enchiladas with remaining salsa verde and cheddar cheese. Bake in the preheated oven for 20 minutes. Let cool 5 minutes before serving.
Notes
Serve these enchiladas with a side to make 4 servings, instead of 2.
This recipe was shared at the Sugar and Spice Link Up!
