Simple and classic flavors are used for these Black Bean Enchiladas, that make a delicious, easy, and meatless family dinner.
Black Bean Enchiladas
Well. I'm sure I'm not the only one who's noticed the increased price for meat in the last year or so. It's really been killing our budget! So I've been on a mission lately to conjure up some tasty meatless meals. It's actually been pretty hard because a lot of recipes that use beans or veggies instead of meat will over-compensate by adding lots of extras of other things, leaving the meal tasting, meh.
I decided to go in the opposite direction with this Black Bean Enchiladas recipe. Keep it nice and simple. Just a few classic flavors, nothing that will be too overpowering, and get rid of any "extras." And let me tell you, it was the best decision I could have made because these turned out fabulous. I kid you not, Mr. Gracious was eating right out of the mixing bowl faster than I could scoop it into tortillas!
Black Bean Enchiladas Recipe
Black Bean Enchiladas
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 2 teaspoons cumin
- 2 cans black beans (15 ounces each) drained and rinsed
- 1 can diced green chiles (4 ounces)
- ½ cup sour cream
- ½ cup chopped fresh cilantro
- 2 cups shredded Mexican cheese divided
- Salt and pepper to taste
- 1 28 ounce can red enchilada sauce
- 10-12 medium corn tortillas
- Preheat oven to 350°F.
- In a medium skillet over medium heat, add olive oil. Add onions and cumin and saute until onions are tender and translucent. Set aside to cool.
- In a large mixing bowl, add beans, green chiles, sour cream, and cilantro. Stir to mix.
- Add slightly cooled onions and stir again to combine.
- Add 1 cup shredded cheese and salt and pepper to taste, and stir again until all ingredients are incorporated.
- Pour about ⅓ cup enchilada sauce into a 9"x13" pan. You just want enough on the bottom to cover it.
- Fill a tortilla with ¼ cup of the bean mixture. Roll up, and place into the baking dish. Repeat for remaining tortillas.
- When all the tortillas are filled and rolled, pour the remaining enchilada sauce on top. Sprinkle with remaining cheese.
- Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through.
- If your corn tortillas are breaking, this is likely due to the fact that they are not freshly made, but we can still fix it. Either add oil to a small skillet and heat over medium heat. Place tortillas in oil one at a time for about 5 to 10 seconds each side, enough to soften but not to make them crisp. Or you can brush a little enchilada sauce onto each tortilla directly after rolling it to soften and prevent breaking.
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