Simple and classic flavors are used for these Black Bean Enchiladas, that make a delicious, easy, and meatless family dinner.
Course Main, Main Course, Main Dish
Cuisine Mexican
Keyword Black Enchiladas, Vegetarian Enchiladas
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12enchiladas
Calories 254kcal
Author Michelle
Ingredients
1tablespoonolive oil
1medium onionthinly sliced
2teaspoonscumin
2cans black beans(15 ounces each) drained and rinsed
1can diced green chiles(4 ounces)
½cupsour cream
½cupchopped fresh cilantro
2cupsshredded Mexican cheesedivided
Salt and pepper to taste
128 ounce can red enchilada sauce
10-12medium corn tortillas
Instructions
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.
Notes
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.