Return to Mexican Dishes

 

Black Bean Enchiladas

5 star rating
 

Add a Photo

Submitted by: SAMBUCA312

 

These enchiladas are easily made vegetarian and are great accompanied by corn bread.
 

Ingredients

  • 2 15.5 oz cans black beans
  • 1 1/2 large onions, chopped
  • 2 large tomatoes, chopped
  • 2 cups shredded cheddar cheese
  • 1 small can jalapenos, optional
  • 6 large tortillas, whole wheat and low carb
  • Olive oil cooking spray
  • Sauce:
  • 1 cup sour cream, low fat or no fat
  • 1 can cream of chicken soup with herbs
  • 1 small can chopped green chiles with juice

Save Recipe

Interact

 
Method

Preheat oven to 350 degrees. Spray a 13 x 8 glass baking dish with cooking spray. In the middle of a large tortilla, evenly spread 2 tbsp beans, chopped onions, chopped tomatoes, shredded cheese and optional jalapenos. Wrap enchiladas (folded in thirds) and place seam side down in glass dish. Do this with remaining tortillas, placing them side by side in the dish. Mix sour cream, soup and chiles until well blended. Spread evenly over enchiladas. Place any leftover ingredients (tomatoes, onions, black beans or cheese) over top of sauce for decoration. Bake at 350 degrees until bubbling, about 30 minutes.

 

Notes:

 

Number of Servings: 6- 1 enchilada per person

 

Submitted by: SAMBUCA312 ()

Comment
 
 

Advertisement