Red And Black Beans
Description
This comforting dish combines tender black and red beans simmered with fresh vegetables and warm spices like cumin and red pepper flakes. The mixture is used to stuff corn tortillas, which are then baked in the remaining savory sauce until hot and bubbly. It offers a perfect balance of earthy bean flavors and bright vegetable notes, creating a satisfying texture that is both creamy and slightly crisp from the baking process. Ideal for a hearty vegetarian dinner or a robust side dish, this recipe brings authentic Mexican-inspired flavors to your table.Directions
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Preheat oven to 350°F (175°C).
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In a large saucepan, combine the soaked black beans, red beans, and vegetable broth.
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Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the beans are tender.
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Add the diced tomatoes, chopped onion, frozen corn, green bell pepper, red bell pepper, minced garlic, cumin, and red pepper flakes to the pot.
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Simmer uncovered for an additional 15 minutes to allow flavors to meld.
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Season the bean mixture with salt and black pepper to taste.
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Steam the corn tortillas in the microwave or on a steamer until soft and pliable enough to roll without breaking.
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Using a slotted spoon, fill each tortilla with approximately 1/2 cup of the bean mixture.
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Roll each tortilla tightly and place seam-side down in a nonstick baking dish.
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Pour the remaining bean mixture and sauce over the stuffed tortillas in the dish.
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Bake for 15 minutes, or until the dish is bubbling hot and heated through.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 439kcal
- % Daily Value *
- Total Fat 2.2g4%
- Saturated Fat 0.3g2%
- Sodium 22mg1%
- Total Carbohydrate 102g34%
- Dietary Fiber 11g44%
- Sugars 70g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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