Black Bean Enchiladas With Tomatillo Sauce Recipe

Name: Black Bean Enchiladas With Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Enchiladas:; 1 1/2 cups picante sauce or salsa; 1 (8-ounce) can salt-free tomato sauce; Cooking spray; 12 (6-inch) corn tortillas; 4 cups bean mixture reserved from Black Bean Chili; 1 1/2 cups (6 ounces) low-fat Monterey Jack cheese with jalapeno peppers, shredded; Tomatillo sauce:; 3/4 cup peeled and chopped tomatillos; 2 tablespoons seeded, chopped jalapeno pepper; 1/4 cup chopped onion; 1/4 cup chopped fresh cilantro; 1/8 teaspoon salt; 1 garlic clove; 1/2 ripe peeled avocado, seeded and mashed; 2 teaspoons fresh lime juice

Servings: persons

Enchiladas:
1 1/2 cups picante sauce or salsa
1 (8-ounce) can salt-free tomato sauce
Cooking spray
12 (6-inch) corn tortillas
4 cups bean mixture reserved from Black Bean Chili
1 1/2 cups (6 ounces) low-fat Monterey Jack cheese with jalapeno peppers, shredded
Tomatillo sauce:
3/4 cup peeled and chopped tomatillos
2 tablespoons seeded, chopped jalapeno pepper
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
1/8 teaspoon salt
1 garlic clove
1/2 ripe peeled avocado, seeded and mashed
2 teaspoons fresh lime juice

1
Preheat oven to 350u00b0.
2
For enchiladas, combine picante sauce and tomato sauce in a small bowl. Spread 1 cup picante mixture in the bottom of a 13- x 9-inch baking dish coated with cooking spray. Set aside remaining mixture.
3
Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Place each tortilla, seam side down, in baking dish. Top enchiladas with remaining picante mixture; sprinkle with cheese. Cover dish with foil. Bake at 350u00b0 for 25 minutes or until thoroughly heated. Remove foil; bake 5 minutes or until cheese melts.
4
To make sauce, combine tomatillos and next 5 ingredients (through garlic) in a blender or food processor; process until coarsely ground. Combine tomatillo mixture, avocado, and lime juice. Serve with enchiladas.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: Enchiladas:, 1 1/2 cups picante sauce or salsa, 1 (8-ounce) can salt-free tomato sauce, Cooking spray, and more.

Yes, Black Bean Enchiladas With Tomatillo Sauce falls under the General 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.

That's it — enjoy your meal!

Black Bean Enchiladas With Tomatillo Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions