Black Bean Enchiladas
Recipe from Two Peas and Their Pod
Black Bean Enchiladas- easy enchiladas filled with black beans, cheese, and enchilada sauce. This simple and satisfying vegetarian meal is a weeknight dinner favorite! Serve with your favorite toppings and Mexican side dishes.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
For the enchiladas:
- 15 oz black beans, rinsed and drained
- 4 oz mild green chiles
- 2 cups Enchilada Sauce can use store bought
- 8 corn or flour tortillas, 6 inch-size
- 3 cups shredded Monterey Jack or Mexican blend cheese
- 1/3 cup chopped cilantro
- 4 green onions, sliced
- 1 avocado, sliced
- 1/3 cup crumbled queso fresco
Preheat oven to 375 degrees F.
In a small bowl, combine the black beans and green chiles.
Spread about 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
Pour remaining sauce into a shallow bowl or pie plate. Working one at a time, dip tortilla into sauce to lightly coat both sides. Transfer to a plate, then place about 3 tablespoons of the bean mixture into the top center. Top with a few tablespoons of the cheese.
Roll up and place seam side down in baking dish. Repeat until you’ve used all of the tortillas, placing them close together in the pan.
Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.
Bake enchiladas until cheese is melted and bubbly, about 20 minutes.
Remove the pan from the oven and allow enchiladas to cool for 5 minutes. Garnish with cilantro, green onion, avocado, and queso fresco, if desired. Serve warm.
Calories: 482kcal | Carbohydrates: 44g | Protein: 25g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 930mg | Potassium: 583mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1175IU | Vitamin C: 13mg | Calcium: 472mg | Iron: 3mg