Black Bean Enchiladas

Making Black Bean Enchiladas is inexpensive way to enjoy Meatless Mondays. This recipe can be quickly prepared. *Corn or flour tortillas can be used in this recipe however, corn tortillas tend to break apart in the rolling process. As always we suggest using organic ingredients as the first choice when preparing meals.

Black Bean Enchiladas

What You’ll Need:

12 small corn or flour tortillas*

1 15 ounce can black beans, drained and rinsed

1 4 ounce can diced green chilies

1 15 ounce can red enchilada sauce

1/2 cup grated cheese + more for topping (Manchego, Pepper Jack or Mozzarella)

1/4 cup sour cream

Topping Options: Diced green onion, cilantro, avocado, lettuce, jalapeño or sour cream

Black Bean Enchiladas

What You’ll Do:

Preheat oven to 375°F. Combine black beans, green chilies, sour cream and 1/2 cup cheese in a mixing bowl. Set aside. Pour a small amount of enchilada sauce into a 9×13 baking dish to lightly coat the bottom. Transfer one tortilla at a time to the baking dish.

Scoop 3 spoonfuls of the black bean filling into the tortilla and roll up. Place seam side down and continue until the pan is filled. Top enchiladas with enchilada sauce. (Adding too much sauce can make the enchiladas soggy). Smother with cheese. Bake for 15-20 minutes or until the cheese is bubbly.

Serve with desired toppings. The Black Bean Enchiladas will keep in the fridge for a couple days.


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