Habanero-Lime Black Bean Enchiladas With Cilantro-Lime Rice

Habanero, jalapenos, chili powder. These three ingredients always help to create a great dish.

I’ve probably made it clear by now that I love spicy food. The spicier, the better. So, when I had a ton of leftover fresh cilantro from the Spicy Roasted Salsa I made, I knew I had to use it, and quickly. I pulled a can of black beans from my pantry, and picked up these spicy, unique tortillas at Trader Joe’s – and dinner was made.

Habanero-Lime Black Bean Enchiladas
Yields: 4 servings
-1 can black beans, drained and rinsed
-8 jarred jalapeno slices, diced (or 1 fresh jalapeno, diced)
-Chili powder
-Cumin
-Handful fresh cilantro, chopped and divided
-1 tsp. garlic
-2 tbsp. olive oil
-1/4 cup mild salsa
-1/2 cup shredded cheddar cheese
-Salt and pepper, to taste
-Lime juice, to taste
-4 Habanero Lime tortillas (from Trader Joe's)

Directions:
1.) Preheat oven to 350 degrees.
2.) In a large saucepan, heat olive oil; add black beans and cook for 2-3 minutes. Add jalapenos and spices; add garlic. Add about 1/4 of the chopped cilantro and a generous squirt of lime juice; season with salt and pepper.
3.) Add a heaping spoonful of bean mixture into the center of each tortilla. Roll up tortillas and place face down in a greased baking pan. Pour salsa over top, and cover pan with tin foil; bake for 20-25 minutes.

4.) Uncover; sprinkle with cheese and remaining cilantro. Bake for an additional 2-3 minutes, or until cheese is melted.

Even after preparing the tortillas, I still had a ton of fresh cilantro leftover - so I cooked up some Brown Rice Medley (also from TJ's), seasoned it with salt and pepper, and added generous amounts of lime juice and the cilantro.

The rice was the perfect side to help cool the heat from the spicy enchiladas. 

From start to finish, this meal only took me about 30 minutes to prepare - and I was left with four complete (and spicy) meals. 

How do you store fresh herbs so they last longer? I usually wrap mine in damp paper towels and stick them in the fridge - but it didn't seem to work for cilantro for some reason....

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