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1
Click here to see how she does it.
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2
Preheat oven to 350 degrees F.
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3
Pour half the of the enchilada sauce into the bottom of a baking dish.
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4
Warm tortillas by wrapping in a damp paper towel and heating in microwave for 45 seconds or until soft and pliable.
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5
Place 2 tablespoons of black bean burger mixture onto the bottom third of a tortilla.
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Roll the tortilla up and place seam side down into the baking dish.
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7
Repeat with remaining black bean burger mixture and tortillas.
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8
Pour the remaining enchilada sauce over the filled tortillas.
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9
Top with the Cheddar and bake in the preheated oven for 15 to 20 minutes or until the cheese is browned and bubbly.
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10
Heat a grill or grill pan over medium-low heat.
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11
In a food processor, pulse onion and garlic until finely chopped.
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12
Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
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13
Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs.
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14
Season with salt and pepper, to taste, and mix until well combined.
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15
Reserve 1/3 of the black bean mixture for Round 2 Recipe.
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16
Divide remaining mixture into 4 portions and form into patties.
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17
Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through.
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18
Toast hamburger buns on a grill.
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19
Place a burger on the bottom of each bun.
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20
Top with lettuce, tomato and ketchup.
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21
Cover the burgers with the top of the bun and serve.
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22
Use the leftovers from this recipe in Black Bean Enchiladas.
