We loved it. I made my own enchilada sauce, following exactly besides that.
Little bit of filling left made excellent bean dip.
Excellent dish! Very flavorful and was extremely well received by all at a recent potluck. Will definitely make this again.
We loved these enchiladas! I used two cans of pinto beans because we dont care for black beans. Only made 8 enchiladas instead of ten and baked them in a 9x13 inch baking dish. Topped with sour cream and rickoholic's Mom's Salsa, this will definitely be a family favorite!
This was tasty and liked by my picky son! Of course DH missed the meat but said they tasted good. Next time I would like to try the green enchilada sauce. Thank you for this great recipe!
Great! Forgot to rate it 5 Stars! Recipe worked out for the exact amount of every ingredient. I may have snuck in a few more ounces of cheese, but we love cheese and loved the easy recipe. I served the enchiladas with cillantro rice.
I was a little short on the cumin so I just put in what I had on hand. I also used a homemade salsa that had some heat, so I opted for a mild enchilada sauce to go with it.Some of the enchiladas were made with low carb tortillas and others with traditional flour tortillas, both were good. Topped with sour cream and additional salsa and served with garlic roasted corn on the cob as a side.
This was quick and easy but nothing I'd ever make again. I prepared it as written for 4 children ages 4-10 and only one of them liked it. I would next time stick to just making cheese enchiladas and serving the beans as a side dish.
My husband said it was good but didn't go for seconds. Hmmmm.... he goes for seconds on those dishes he really likes. As for me, the flavor was ok. It's just a textural thing--I don't think the beans bring anything to an enchilada. Kids had trouble eating it. I told them to just pick it up like a burrito. Tough flour tortillas and mushy bean stuffing did not work.
Excellent. For a gluten-free version, I have substituted with corn tortillas. Great for gluten-free guests. I make regularly and freeze half of the unbaked enchiladas.
This was fantastic. I made this as written except substituting a second can of black beans because we didn't have any pintos, and we love black beans. I was really hoping that it would feed us for more than one dinner, but I guess the fact that we loved it so much that there was just enough left for lunch the following day shows how much we liked this. I had enough filling for a few more enchiladas, but not enough room in the pan, so it is waiting to be repurposed. My son LOVED these, which says alot. I will keep this recipe handy!
Excellent recipe! I added 1/2 lb cooked ground sirloin, 1 cup frozen corn and 1 cup grated carrots to make it healthier. Changed black beans to refried black beans to avoid mashing. I ended up using 12 tortillas, 20 oz enchilada sauce, 3 cups cheese and two 13x9-inch baking pans. The recipe ended up serving 12 people & they all loved it!