Rather than using cheese as an enchilada filling, this recipe uses refried beans. This gives the enchiladas a creamy texture with less saturated fat and more fiber. When you’re buying the beans, look for vegetarian refried beans, as traditional refried beans contain animal fat.
- 8 corn tortillas
- 1 15oz can black beans, rinsed and drained
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp oregano
- 15oz vegetarian refried beans
- 2 tsp taco seasoning
- 1 cup enchilada sauce (gluten-free, if necessary)
- Cilantro, salsa, avocado, for serving
- Preheat the oven to 400 degrees.
- Combine the black beans with the cumin, garlic, and oregano.
- Stir the taco seasoning into the refried beans
- Fill each tortilla with a few tablespoons of black beans and two tablespoons of refried beans. Don’t fill them too full or you won’t be able to roll them up without splitting,
- Roll them and place them in an 8×8 baking dish, seam side down.
- Keep lining them up until you reach the edge of the pan.
- Pour the enchilada sauce over the tortillas
- Cover with aluminum foil and bake for 15 minutes
- Remove the foil and continue to bake for 5 minutes
- Remove from oven and let stand for a few minutes before serving
To make the assembly of these enchiladas a little easier, wrap the corn tortillas in a damp paper towel and microwave for 30 seconds. This will lightly steam them so you can roll them without them cracking.