Flour tortillas filled with black beans, green chilies, and cheese, and smothered in a creamy tomatillo sauce and more cheese. These black bean enchiladas are one of those go-to recipes I come back to ...

and smothered in a creamy tomatillo sauce and more cheese. These black bean enchiladas are one of those go-to recipes I come ...

Fran Carlson is a registered dietitian/bean farmer ... sprinkle with cheddar cheese. Bake at 350 degrees 20 to 25 minutes. Sprinkle with green onions. Per serving (2 enchiladas): 513 calories ...

Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well ... the top and scatter with grated cheese. Bake for about 20 minutes ...

Add the onion and garlic and sauté for 4-5 minutes ... or until the turkey mince is browned and cooked through. Add half of the cheese to the turkey mixture and continue to cook until the ...

In a large bowl, combine the mashed sweet potatoes, black beans, 1/2 cup of cheese, and a pinch of salt and pepper ... Repeat with the remaining tortillas and sweet potato mixture. 4. Bake the ...

“Enchiladas are warm hugs, enveloped in tortillas and blanketed in sauce,” Bryan Washington wrote. Truer words? Never spoken. By Sam Sifton Bryan Washington’s cheese enchiladas.Credit ...

Case in point: Her Beans ... cheddar cheese In a large (at least 12-inch), deep broiler-safe skillet over medium heat, heat 3 tablespoons of the oil until shimmering. Add the onion, salt, pepper ...

Pour the bean mixture into the dish and top with the Crunchy Onion Topping; bake 10 minutes and serve hot. To Reheat: Preheat oven to 350F; cover the dish with foil and bake until hot throughout ...

Can I freeze bean soup? Yes! Soups are very freezer friendly, with some important exceptions: soups with a high dairy fat content or cheese ... pot over medium. Add onion, and cook, stirring ...