By I Cook Therefore I Am on October 31, 2007
Photo by I Cook Therefore I Am
Photo by I Cook Therefore I Am
"I searched and searched for a black bean enchilada recipe that sounded good to me and couldn't find one so I made one up. A few pointers with this recipe it's really easy and you can change it to your tastes. We like to top these with lettuce, tomatoes, green onions, cilantro, guacamole, sour cream, and shoot just about anything else in the fridge that sounds good. Use your favorite salsa, use more or less sour cream, leave the corn, add more bell pepper, really it's up to your but we really really liked these. Hope you do too!"
Serving Size: 1 (380 g)
Servings Per Recipe: 4
"Loved it! Husband, youngest child and I thoroughly enjoyed these. I used a green pepper and made enchilada sauce with a packet from Aldi (which turned out great). I didn't mash the beans because we like the texture. Will definitely make again, thanks for the veg keeper!"
"These were yummy. I made a couple of changes - used Rotel instead of salsa and added ground turkey for the meat eaters in my family. Made with Recipe #42094 (Texas Red Enchilada Sauce) which was simple and tasty. This recipe is going into my permanent file. Thank you for sharing!"
"Really really good!!!!"
"I made these WITH the red velvet enchilada sauce. The flavor of the sauce was overpowering for me... and so spicy it literally made me sweat... so not my favorite, although I might want to try it again using a milder sauce. I did think the corn was a super addition... the sweet little bites contrasted nicely with the overall heat of the enchiladas.
My husband really liked this a lot! :)"
"Best enchilada recipe I've made! I left out the mexican oregano, used a can of seasoned black beans, used a can of white corn with red peppers and chiles for the corn, and used mexican cheese with taco flavoring to top.... delicious. Definitely a keeper!"
"This was awesome! Thank you for a great recipe. We loved it."
"This is a fairly easy recipe to assemble and uses ingredients that I usually have on hand. It is a healthy alternative to enchiladas full of cheese and beef. And on top of that it tastes good too! Thank you for sharing your recipe."
"These were very good and easy to make. We had whole wheat tortillas which worked very well and gave an extra nutritional boost. We had enough filling for about 9 enchiladas. Only had room for 8 in my dish, so I just sprinkled the extra over the rest. I wish I'd had some fresh cilantro to add because I think it really would have put this tasty dish over top. Thanks for sharing!"
"These were EXCELLENT! My family absolutely loved them. We used flour tortillas and only had the large sizes, so we added a can of refried black beans and some extra cheese to the filling to make them larger. We added all the recommended fixings on top; lettace, tomato, sour cream, cilantro (which I believe makes every southwest dish taste perfect), and black olives. Turned out more like burritos enchilada style. Even my picky youngest DD ate quickly and asked for more!"
"Thanks for a great recipe! I used flour tortillas, green bell pepper, and threw in some green chiles, tomatoes, and cilantro instead of salsa. Very tasty and easy to make."
"I made my own spicy enchilada sauce. I omitted the green pepper and forgot the sour cream but it made no difference in taste to us. Will definitely make it again for an easy variation recipe for protein."
"Sorry, I Cook, that I wasn't able to give 5 stars. It just wasn't my cup of tea, but my 2 sisters thought it was great. I don't know, maybe I did something wrong. I will probably have it again, as they both liked it even re-heated for lunches."