Recipe: Black Bean Enchiladas

I had never had enchiladas before so this was an experience in deliciousness. The sauce came together almost instantly and without effort and the bean burrito things were beyond delicious. This makes a surprising 8 enchiladas which we ate over 4 nights. This was also extremely spicy but I blame that on the way too hot salsa I used.

Black Bean Enchiladas

AuthorMab

Yields4 Servings

Ingredients
 16 oz canned black beans
 1 onion, diced
 ½ tsp ground cumin
 ½ tsp dried oregano
 ½ tsp chili powder
 2 cloves garlic, minced
 ½ cup salsa
 ½ cup cheddar, shredded
 4 tortillas
 8 oz enchilada sauce

Directions
1

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, and beans then cook for 2 minutes, stirring mixture frequently.

2

Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.

3

Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.

Ingredients

Ingredients
 16 oz canned black beans
 1 onion, diced
 ½ tsp ground cumin
 ½ tsp dried oregano
 ½ tsp chili powder
 2 cloves garlic, minced
 ½ cup salsa
 ½ cup cheddar, shredded
 4 tortillas
 8 oz enchilada sauce

Directions

Directions
1

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, and beans then cook for 2 minutes, stirring mixture frequently.

2

Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.

3

Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.

Black Bean Enchiladas

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