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Shrimp and Black Bean Enchiladas
Created by: Howcan Team
Ingredients
- 1 pound of shrimp, peeled and deveined
- 1 can (15 oz) of black beans, drained and rinsed
- 1 cup of shredded Monterey Jack cheese
- 1 cup of shredded cheddar cheese
- 1 can (10 oz) of red enchilada sauce
- 1/2 cup of diced onion
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 12 corn tortillas
- 2 tablespoons of vegetable oil
Instructions
- Preheat the oven to 375°F. Grease a 9x13 inch baking dish.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion and minced garlic, and cook until softened, about 3 minutes.
- Add the shrimp to the skillet and season with cumin, chili powder, salt, and black pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes. Remove from heat and set aside.
- In a separate skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Warm the corn tortillas in the skillet for about 30 seconds on each side to make them pliable. Remove from the skillet and set aside.
- Pour 1/3 of the enchilada sauce into the bottom of the prepared baking dish.
- Assemble the enchiladas by placing a spoonful of black beans and a spoonful of the shrimp mixture down the center of each tortilla. Sprinkle with a little of each type of cheese, then roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the top of the assembled enchiladas, then sprinkle with the remaining cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Allow the enchiladas to cool for a few minutes before serving. Enjoy!
Shrimp and Black Bean Enchiladas have a rich history rooted in the fusion of Mexican and seafood cuisine. This delectable dish is believed to have originated in the coastal regions of Mexico, where fresh shrimp and black beans are abundant. Renowned chefs like Rick Bayless have popularized this dish, infusing it with their own unique twists. The best versions of this dish can be found in coastal Mexican cities like Veracruz, where the freshest shrimp is used. The key to perfecting this dish lies in the balance of flavors, with the succulent shrimp and hearty black beans complementing the spicy enchilada sauce. For a unique twist, some chefs incorporate a tangy tomatillo salsa to elevate the dish. Whether enjoyed at a seaside restaurant or homemade with fresh, high-quality ingredients, Shrimp and Black Bean Enchiladas are a true culinary delight.
55 min
6
380 calories
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