Bridge Street

Wegmans Black Bean Enchiladas

Chef Dana from Wegmans stopped by to share their recipe for Black Bean Enchiladas.  It can be found in the new MENU magazine, now available at your local Wegmans store.

Click here to visit the Wegmans website for more great recipes.

Makes: 24
Active Time: 50mins
Total Time: 1hour(s)15mins

1/4 cup Wegmans Pure Olive Oil
4 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, chopped
1/4 cup Wegmans All-Purpose Flour
3 Tbsp Mexican-Style Chili Powder
1/2 tsp ground cumin
2 Tbsp Better Than Bouillon Vegetarian No Chicken Base
1 quart water
1 can(15 oz) Wegmans Tomato Sauce
2 cans(15.5 oz each) Food You Feel Good About Black Beans, rinsed and drained, divided
1 container(16 oz) Food You Feel Good About Caribbean Black Bean Soup (Prepared Foods)
1 pkg (16 oz) + 1 pkg (8 oz) Wegmans Fancy Shredded Mexican Cheese (Dairy Dept), divided
2 pkgs(10 oz each) Wegmans White Corn Tortillas (Dairy Dept)
1 bunch green onions, trimmed, sliced thinly

You'll Need: Stockpot, two 9 x 13 casserole dishes, potato masher


Preheat oven to 350 degrees.

Make sauce: Add oil to stockpot on MEDIUM; add garlic. Cook, stirring, 1-2 min. Add flour, chili powder, and cumin; stir to combine. Cook, stirring, 1-2 min. Add bouillon, water, and tomato sauce. Bring to a boil on MEDIUM-HIGH, stirring continuously. Cook 1-2 min, until sauce is slightly thickened. Set aside.

Make filling: Mash 1 can beans in mixing bowl. Add second can of beans, soup, and 16 oz cheese. Mix to combine. Set Aside.

Prepare tortillas: Heat skillet on MEDIUM-HIGH. Place 1 tortilla in dry pan; cook a few seconds on each side, until warm and pliable. Transfer to clean plate. Repeat with remaining tortillas, stacking them to retain heat.

Spread about 1/4 cup of sauce on bottom of each casserole dish. Spread 1/4 cup filling down each tortilla center. Roll one long edge towards middle to enclose filling; keep rolling into cigar shape. Set aside.

Arrange enchiladas in 2 rows of 6 in each casserole dish.

Pour remaining sauce over enchiladas. Sprinkle half of remaining 8 oz pkg cheese over each; top with green onion.

Bake uncovered 25-30 min, until sauce is bubbling. Rest 5-10 min before serving.


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