Black Bean Enchiladas
These Black Bean Enchiladas are quick to make, and they're filled with delicious ingredients. When this saucy, cheesy dish is on your table, it will satisfy everyone.
Ingredients
- 15 ounces black beans rinsed and drained
- 4 ounces mild green chiles
- 2 cups enchilada sauce store-bought or homemade
- 8 corn or flour tortillas 6-inch size
- 3 cups shredded Monterey Jack or Mexican blend cheese
- 1/3 cup chopped cilantro
- 4 green onions sliced
- 1 avocado sliced
- 1/3 cup crumbled queso fresco
Instructions
- Get ready: Preheat your oven to 375°F to start the enchilada magic.
- Mix it up: In a small bowl, stir together the black beans and green chiles.
- Layer the base: Spread about 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.
- Sauce 'em: Dip each tortilla into the remaining enchilada sauce to coat both sides lightly, then lay it on a plate.
- Fill and roll: Place about 3 tablespoons of the bean mixture and a sprinkle of cheese in the center of each tortilla, roll it up, and place it seam-side down in the baking dish.
- Top it off: Drizzle the rest of the enchilada sauce over the rolled tortillas and cover with the remaining cheese.
- Bake to perfection: Cook the enchiladas in the oven until the cheese is melted and bubbly, roughly 20 minutes.
- Garnish and serve: Let the enchiladas cool for 5 minutes, then add cilantro, green onions, avocado, and queso fresco on top. Enjoy your meal warm.
Nutrition
Calories: 488kcalCarbohydrates: 50gProtein: 27gFat: 21gSaturated Fat: 9gSodium: 1541mgFiber: 12g
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