Delicious Black Bean Enchiladas
This Mexican black bean enchilada recipe is one of the best I’ve tried, and is very easy to make. This dish yields 6 individual servings.
Ingredients:
- 2 cans black beans
- 2 large tomatoes, chopped
- 2 cups cheddar cheese, shredded
- 1 1/2 large onions, chopped
- 6 large tortillas
- 1 small can jalapenos (optional)
- Olive oil cooking spray
Sauce Ingredients:
- 1 can cream of chicken soup with herbs
- 1 cup sour cream
- 1 small can chopping green chiles with juice
Directions:
- Preheat oven to 350F. Spray 13″x8″ glass baking dish with olive oil cooking spray.
- In the middle of the tortilla, evenly spread 2 tablespoons of beans, chopped onions, tomatoes, shredded cheese and jalapenos.
- Wrap enchiladas (folded in thirds) and place in glass oven dish, seam side down.
- Do the same for the rest of the tortillas, placing them in the glass dish.
- Mix sour cream, soup and chiles, blending well. Pour over enchiladas.
- Place the remaining tomatoes, onions, cheese, and black beans on top of sauce.
- Bake for about 30 minutes, or until bubbling.
ENJOY!
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