Creamy Black Bean Enchiladas

READY IN: 1hr
Recipe by Shiraz

This was based on a Cambells recipe that called for chicken instead of black beans. I like it better with beans than with chicken. To make this recipe totally vegetarian, you could use cream of mushroom soup.

Top Review by Merlot

This is soooo good, SF Girl. My husband wanted me to make it with chicken, so we compromised. I used 1 can of the black beans and an equal amount of cooked chicken. What great flavor and I can't wait to make it for guests. Thank you so much for sharing this. It's a keeeper.

Ingredients Nutrition

Directions

  1. Combine soup, sour cream, picante sauce, and chili powder.
  2. In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
  3. Divide bean mixture into tortillas.
  4. Roll with seam down in a 9x13 pan.
  5. Pour remaining sauce over top of enchiladas.
  6. Cover and bake at 350 for 40 minutes.
  7. (I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.) After baking, top with green onion and tomato.

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