Black Bean Enchiladas Recipe

Name: Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can black beans, slightly drained; 3 tbsp refried beans, I used vegetarian kind; 2 tbsp salsa; 2 tbsp enchilada sauce; 1 cup chopped onion; 4 clove garlic, chopped; 6 tortillas; 1 packages shredded Mexican cheese; 1 sour cream; 1 envelope taco seasoning

Servings: persons

1 can black beans, slightly drained
3 tbsp refried beans, I used vegetarian kind
2 tbsp salsa
2 tbsp enchilada sauce
1 cup chopped onion
4 clove garlic, chopped
6 tortillas
1 packages shredded Mexican cheese
1 sour cream
1 envelope taco seasoning

1
Add first 6 ingredients into a skillet and taco seasoning.
2
Cook on low about 20 min, stirring often.
3
Preheat oven to 350 and grease a baking dish
4
Add 2 tbsp of the mixture into a tortilla and add a handful of cheese on top, then roll up.
5
Continue until mixture is gone.
6
Lay side by side in a baking dish
7
Top all enchiladas with remaining cheese, cover with foil and bake for 15min.
8
Pull foil off and turn oven to broil, broil for 5min until cheese is bubbly.
9
I add a bit of enchilada sauce on top once cooked.
10
Serve with salsa.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can black beans, slightly drained, 3 tbsp refried beans, I used vegetarian kind, 2 tbsp salsa, 2 tbsp enchilada sauce, and more.

Yes, Black Bean Enchiladas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Enchiladas

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