1 tablespoon oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic
1 tablespoon taco seasoning*
(4) 8” tortillas, corn or flour
15 ounce can black beans, drained
10 ounce can enchilada sauce
8 ounce Cabot Pepper Jack Cheese, coarsely grated (about 2 cups)
Toppings: Cabot Sour Cream, fresh cilantro, lime, avocado
HEAT oil in a 10″ skillet over medium heat. Add onion and red bell pepper and saute 7 – 8 minutes until vegetables begin to soften and are slightly browned.
ADD garlic and taco seasoning and saute for 1 minute more. Transfer vegetables to a plate or bowl.
WARM tortillas while vegetables are cooking. Wrap tortillas in foil and gently warm over campfire or burner of camp stove. Flip frequently to prevent burning.
SPREAD ¼ – ⅓ cup enchilada sauce over bottom of skillet. With a warmed tortilla laying in the palm of your hand, fill with ¼ of the vegetable mixture, ¼ of the beans, and a small handful of grated Cabot Pepper Jack Cheese. Gently roll the tortilla and lay it in the skillet. Repeat with the remaining tortillas, vegetables, beans and cheese. Save about ½ cup of cheese for the topping.
POUR the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
COVER the skillet with a lid or foil and cook over medium-low heat until the enchiladas are warmed through and the cheese is melted.
REMOVE from the heat and top with Cabot Sour Cream, freshly chopped cilantro, avocado slices and a spritz of lime.
*To make homemade taco seasoning, combine 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon oregano, ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder.
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