Black Bean Enchiladas

(from mhuff’s recipe box)

Source: Alicia Linton

Categories: dinner, enchiladas, not tried, vegetarian

Ingredients

  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 2 Tbsp. chicken broth
  • 2 15-oz. cans black beans, rinsed and divided
  • 1 1/2 c. salsa, divided
  • 12 flour tortillas (6-inch)
  • 1/2 c. shredded cheddar cheese
  • 1/2 c. shredded mozzarella cheese
  • Sour cream
  • Tomatoes, chopped
  • Guacamole

Directions

  1. eheat oven to 350.

  2. In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes until tender.

  3. Mash 1 can of black beans and add to skillet with 3/4 c. of salsa with remaining unmashed beans. Heat through.

  4. Spoon 1/4 c. mixture down center of each tortilla. Roll up and place seam-side down in a coated 9×13 pan.

  5. Spoon remaining salsa over top.

  6. Cover and bake 15 minutes.

  7. Uncover; sprinkle with cheese and bake 5 minutes longer.

  8. Garnish with sour cream, chopped tomatoes, and guacamole.

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