Black Bean Enchilada Recipe
10 - 12 corn tortillas
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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