Black Bean & Asparagus Enchiladas

Vegetarian. Feeds Four. 

Ingredients

• 1/2 lb. asparagus (thinner is usually better)
• 1 can black beans (drained, unrinsed)
• 8 Corn tortillas 
• 2-3 cups Mexican cheese (add mozzarella if you like)
• 1 can enchilada sauce (red or green depending on your taste)
• Spices: 
• Ground Cumin
• Ground Cayenne Pepper 
• Ground Chili Powder 
• McCormick's Taco Seasoning 

Cookware

• Large saucepan 
• Baking pan  

Beverage Pairing

As with most mexican foods, we recommend pairing this recipe with margaritas! We were particularly thrilled to find out that Jose Cuervo has come out with a zero-calorie margarita mix! We've tried it and it tastes great (unlike Skinny Girl Margarita mix, which we've heard tastes like watery lime juice).

Recipe 

1. Start by rinsing the asparagus and cutting into one-inch pieces. 
2. Coat sauce pan with olive oil and place asparagus inside on medium heat.
3. Sprinkle cumin, cayenne pepper, taco seasoning, and chile powder over asparagus, lightly coating (or heavier, depending on your taste!) 
4. Saute over medium heat for 5 minutes. 
5. Add drained, unrinsed black beans to the sauce pan. 
6. Continue to saute over medium heat for 5 more minutes.

7.  Lightly coat the baking pan with pam or olive oil, then lightly coat the bottom with enchilada sauce.
8. Place tortillas in a hand towel or paper towel and place in microwave for 10-15 seconds.
9. Place some enchilada sauce into a regular bowl or on a plate.
10. Take one tortilla and place it into bowl or plate of enchilada sauce and cover the bottom then flip over so the tortilla is coated in sauce.

11. Place the tortilla into the baking pan. Place a small layer of cheese down the middle of the tortilla.
12. Spoon the asparagus/black bean mixture on top of the cheese.
13. Cover with cheese.
14. Fold both side of the tortilla towards one another and gentle flip the enchilada over 180 degrees.
15. Repeat for the remaining 5 tortillas.
16. Cover the top of the enchiladas with the remaining enchilada sauce, then top with cheese.
17. Bake at 375 degrees for 17-20 minutes (until cheese is melted and any visible tortilla looks slightly crispy).
18. Remove, let sit for 2 minutes before serving and enjoy!

If you have leftover black beans and asparagus, try adding mexican rice to the mix for a delicious, vegan side!