Sour Cream and Hummus Enchiladas

These Sour Cream and Hummus Enchiladas combine traditional Mexican flavors with a creamy twist. The homemade enchilada sauce enhances the richness of the sour cream and the smoothness of the hummus, creating a delightful balance of textures. This dish is not only hearty and filling but also vegetarian-friendly, making it a great choice for a satisfying meal.

Ingredients:

• 8 corn tortillas
• 1 cup sour cream
• 1 cup hummus (store-bought or homemade)
• 2 cups cooked black beans, rinsed and drained
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 cup enchilada sauce (homemade or store-bought)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic, cumin, chili powder, salt, and pepper, cooking for an additional minute.
3. In a mixing bowl, combine the sautéed onion and garlic with black beans and half of the cheese. Set aside.
4. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
5. Take a tortilla, spread a layer of hummus on it, then add a spoonful of the black bean mixture. Roll it up tightly and place it seam-side down in the baking dish. Repeat with all tortillas.
6. Pour the remaining enchilada sauce over the rolled tortillas, then dollop the sour cream on top. Sprinkle with the remaining cheese.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
8. Garnish with fresh cilantro before serving.