Description
These black bean enchiladas require just a few ingredients and a few minutes of prep! You’ll have a delicious dinner ready in no time.
Ingredients
Units
Scale
- 10 corn tortillas
- 1 15oz can black beans, rinsed and drained
- 8 oz shredded cheese, divided (I used a Mexican blend but you can use Monterey jack, or cheddar)
- 2 teaspoons taco seasoning
- 1 cup salsa verde or green enchilada sauce
- Toppings: Avocado, salsa, sour cream, or cilantro sauce (optional)
Instructions
- Preheat the oven to 400 degrees.
- Wrap the corn tortillas in a damp paper towel and microwave them for 30 seconds. This will lightly steam them so you can roll them without them cracking.
- Stir the taco seasoning into the black beans.
- Fill each tortilla with 2 tablespoons of black beans and 2 tablespoons of cheese. Don’t fill them too full or you won’t be able to roll them up. You should use about 2/3 of the cheese as filling, and the remaining will go on top.
- Roll them and place them in a baking dish, seam side down. It helps if you have a baking dish that is the width of the tortillas so they stay snug. (I used a small casserole dish.) Keep lining them up until you reach the edge of the pan.
- Pour the enchilada sauce over the wrapped tortillas.
- Sprinkle with remaining cheese.
- Bake in the oven for 20 minutes or until the cheese has completely melted.
- Top with any toppings you like and serve immediately.
Notes
For even more flavor, swap in this recipe for seasoned black beans in place of the canned black beans!