Creamy Black Bean Enchiladas

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 8 ounces low-fat sour cream
• 1 cup picante sauce (I use Pace medium)
• 3 teaspoons chili powder
• 2 (15 ounce) cans black beans, drained
• 1 cup shredded cheddar cheese
• 8 flour tortillas
• 2 medium tomatoes, chopped
• 2 green onions, sliced thinly

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.

Reviews

[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.

 

[Oakland Athletics F]

This was great... used Pace Hot sauce instead of medium. Good with spanish rice.

 

[slickchick]

We really enjoyed this. Liked that it was meatless. Was very easy to prepare. I did add 1 tsp cumin, it's a great spice for Mexican food. Served it with Green Cilantro Rice (108262). Made for a great dinner.

 

[invictus]

This has quickly become one of my family's favorite dishes. The flavors blend so well together and it is very creamy.