Black Bean Enchiladas

Black Bean Green Chili Enchiladas | Minimalist Baker #minimalistbaker


Ingredients

  • 12 small corn or flour tortillas (I’d 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 + more for topping (or sub another Mexican cheese, such as Cojita or Pepper Jack)
  • 1/4 cup light sour cream or Greek yogurt
  • Topping Options: Diced green onion, cilantro, grilled fajita veggies, avocado, salsa, sour cream, etc.

Instructions

  1. Preheat oven to 375 degrees F (190 C) and position a baking rack in the middle of the oven.
  2. Combine black beans, green chilies, sour cream and manchego cheese in a mixing bowl. Taste and add salt and pepper if desired. Cumin may also be a good addition, but fine without. Set aside.
  3. Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
  4. Pour a small amount of enchilada sauce to lightly coat the bottom of a 9x13 dish.
  5. Transfer one tortilla at a time 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.
  6. Top enchiladas with a bit more enchilada sauce down the middle (adding too much sauce can make these soggy).
  7. Top with a bit more cheese and bake for 15-20 minutes or until the cheese is bubbly.
  8. Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
  9. Will keep in the fridge for a couple days. Reheat in oven or microwave.

Notes

*Nutrition information is a rough estimate for 2 enchiladas without additional toppings.

Nutrition Per Serving (1 of 4)

  • Calories: 392
  • Fat: 13g
  • Sodium: 341mg
  • Carbohydrates: 54g
  • Fiber: 14g
  • Sugar: 10g
  • Protein: 14g

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