Black beans and cream cheese make sweet love in your mouth in this recipe from Byron Bay Chilli Co. It’s a great alternative for vegetarians with the company’s BBCC Salsa Picante taking center stage. And if you incorporate the chile peppers of your choice into the mix, you can ramp up the heat level to your liking, too.
- 1 1/2 cups dried black beans (sometimes called turtle beans)
- 2 medium onions, diced
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 1/2 teaspoon salt
- 1-2 300g jars BBCC Salsa Picante (spicy or mild)
- 8 flour tortillas
- 250 g whipped cream cheese (regular or lite)
- 1/4 cup chopped fresh chillies (optional)
- 1 1/2 cups shredded tasty cheese
- 1/2 cup finely sliced green onions
- Guacamole, sour cream, coriander
- Cover the beans with water and soak overnight (or bring to the boil, turn off heat and soak for 1 hour).
- Drain the water from the beans, cover them with fresh water, and add the onions, garlic, oregano, cumin, bay leaves and salt.
- Cover the pan, bring it to boil, and then reduce heat to a simmer.
- Cook the beans 1 hour or until tender, adding additional water as needed and stirring occasionally.
- Discard the bay leaves. Mash about 1/4 of the beans and stir into remaining beans. Cool the mixture.
- In a rectangular baking dish, spread a small amount of salsa over the bottom.
- Heat the flour tortillas on both sides on an electric or gas burner just until softened. (They can also be softened in the microwave or in an oven). Stack them on a plate.
- To assemble the enchiladas, spoon 2 generous tablespoons of the bean mixture down the center of each tortilla. Place a few dollops of cream cheese over the beans. To make spicy enchiladas, sprinkle chopped chillies over the cream cheese.
- Fold the top and bottom edges of each tortilla over its filling and then roll to form a packet.
- Place the enchiladas seamside down in the baking dish. When all tortillas are filled, spoon remaining salsa over all of them to cover.
- Sprinkle with shredded cheese and green onions.
- Bake at 350F for 20-25 minutes or until hot and bubbly. Serve with a garnish of guacamole, sour cream, fresh coriander, and additional salsa, if desired.
Photo by Nelly Le Comte
Latest posts by Mark Masker (see all)
- Giblet and Smoked Oyster Stuffing - 09/20/2021
- Moroccan Vegetables with Couscous | Byron Bay Chilli Co - 09/17/2021
- Grilled Oysters with Spicy Mignonette Sauce - 09/15/2021