Black bean Enchiladas
From sweetwords 16 years ago
- 20 minutes to make
- Serves 8
This recipe is an interesting mix of flavors. My husband likes it mild, but I thought it could use a little kicking up. It came out of a little counter recipe book that I have since lost.
Ingredients
- 20 oz. enchilada sauce shopping list
- 1 Tablespoon olive oil shopping list
- 1 cup chopped onion shopping list
- 1 cup chopped red bell pepper shopping list
- 3 garlic cloves, minced shopping list
- 15 oz. black beans, drained and rinsed shopping list
- 8 6" soft tortillas (flour or corn), heated as directed on package shopping list
- 2 cups (8 oz.) shredded colby Jack cheese shopping list
How to make it
- Heat oven to 425.
- Spray 12x8 casserole dish. Pour enchilada sauce to barely cover the bottom.
- Saute bell pepper in hot oil for 2 minutes.
- Add onion and garlic; saute 2 minutes more, or until onion is tender.
- In medium bowl, combine onion mixture and beans; mix well.
- Spoon about 2 Tablespoons bean mixture down center of each tortilla. Top each with 2 Tablespoons cheese; roll up.
- Place, seam side down, over enchilada sauce in casserole.
- Spoon remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
- Bake for 15-20 minutes.
The Rating
Reviewed by 2 people-
This looks good to me as well!
frankieanne
in Somewhere loved it
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I cut this recipe in half and used a 10 x 10 pan because my tortillas were 8". I didn't have any red bell pepper but I did have some leftover Mexican rice so I put 1/2 cup of that into the mix. I cooked this for 20 minutes but I think 15 would...more
frankieanne
in Somewhere loved it
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