Barley and Black Bean Enchiladas
These rich enchiladas are filled with parsley, vegetables, and black beans, making them colorful and delicious.
Serves: 12Hands-on: 10 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 1⁄2 cup medium pearl barley
- 1 cup vegetable stock
- 1 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 medium jalapeño pepper, seeded and minced
- 1 can (15 oz.) black beans, drained and rinsed
- 1 cup frozen corn
- 2 medium tomatoes, chopped
- 1 Tbsp. chili powder
- 12 flour tortillas (8 inches)
- 1 1⁄4 cup shredded pepper jack cheese, divided
- 1 1⁄4 cup shredded part-skim mozzarella cheese, divided
- 3 cups enchilada sauce
- Preheat oven to 375°F. In small saucepan, combine barley and vegetable stock. Bring to a simmer. Cover and simmer until barley is tender, about 35 minutes. Drain and set aside.
- In large skillet, heat olive oil over medium heat. Add onion, garlic, and jalapeño pepper; cook and stir for 5 minutes. Stir in black beans, corn, tomatoes, chili powder, and cooked barley; simmer for 10 minutes.
- Divide barley mixture among the tortillas; top with a mixture of 1 cup pepper jack and 1 cup mozzarella cheese. Roll up and place in 9-by-13-inch baking dish. Pour enchilada sauce over all; sprinkle with remaining cheese. Bake for 45 to 55 minutes or until casserole is bubbling and cheese is melted and begins to brown.