Black Bean Beet Enchiladas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 2-4 servings
Ingredients
  • 6 baby beets, with their greens (I used both golden and red)
  • 1 small onion, diced
  • Splash olive oil
  • 1½ cups cooked black beans, or 1 can rinsed and drained
  • 2 TBS adobo sauce, from a can of chipotle chilies
  • ¼ tsp salt
  • 2 garlic cloves, minced
  • ¾ cup salsa verde, divided
  • ¾ cup shredded cheddar cheese, divided
  • 4 whole wheat tortillas, 8 inches
Instructions
  1. Preheat oven to 425 F.
  2. 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 ½ cup.
  3. 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.
  4. Chop beet greens and add to the skillet along with steamed beets, garlic, ¼ cup salsa verde, and ¼ cup shredded cheese. Stir together and heat for 1-2 more minutes, or until the beet greens have wilted.
  5. Grease a 9x9 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.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/black-bean-beet-enchiladas/