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Black Bean Enchilada Recipe


enchilada recipe

  • 10 - 12 corn tortillas
  • vegetable oil
  • 1 10-oz. can enchilada sauce
  • 1 8-oz. can tomato sauce
  • 1 16-oz. can black beans, drained
  • 2 cups shredded cheddar cheese

  • Combine the beans and 1/2 of the cheese in a bowl and set aside.

  • In another bowl combine the enchilada sauce and the tomato sauce.

  • Heat some vegetable oil (just enough to cover the bottom of the pan in a thin layer) in a small skillet and dip each tortilla, one at a time, in the hot oil; turning to coat both sides and soften the tortillas so they will roll up without breaking. Add oil to the pan as needed.

  • Drain the tortillas on paper towels and dip each one in the enchilada sauce mixture.

  • Spoon 1/4 cup of the bean mixture down the center of each tortilla; roll tortillas up and place seam-side down in a 13 x 9-inch baking dish.

  • Pour remaining sauce over the enchiladas and sprinkle with the rest of the cheese.

  • Bake at 350 for 25 - 30 minutes.

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