Spicy Black Bean, Green Chili & Cheese Enchiladas
- Reviews 1
Ready In: 35 mins
Serves: 4
Ingredients
- 12 small flour tortillas (or corn, recommend flour)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can diced green chilies
- 1 (28 ounce) can red enchilada sauce, such as Las Palmas
- 1⁄2 cup grated manchego cheese (plus more for topping or sub another Mexican cheese, such as Cojita or Pepper Jack)
- 1⁄2 teaspoon cumin (optional)
- 1⁄4 cup light sour cream (or greek yogurt)
Topping Options
- diced green onion
- cilantro
- grilled fajita vegetables
- avocado, salsa
- sour cream, etc
Directions
- Preheat oven to 375*F. and position a baking rack in the middle of the oven.
- Combine black beans, green chilies, sour cream and manchego(or other) cheese in a mixing bowl. Taste and add salt and pepper if desired. Add cumin if using, but fine without. Set aside.
- Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
- Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside.
- If using corn tortillas drench them in hot oil before rolling up(this will soften them and make them easier to roll up).
- Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled – should be about 10-12 enchiladas.
- Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
- Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
- Will keep in the fridge for a couple days.
- Reheat in oven or microwave.
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