Sunday, March 14, 2010
Black Bean Enchiladas
We tried these for Sunday Dinner. It was a nice change up from my chicken enchiladas and all three boys enjoyed them. In fact i think they are already all gone!!!
1 Tbs Oil
1 Lrg Onion
1 (7oz) can green chilies
1 Tbs minced Garlic
1 (20 oz) can Black beans Drained and Rinsed
12- 6 inch corn or flour tortillas
5 cups shredded Monterrey or cheddar cheese
1 (16 oz) Can enchilada sauce (I prefer green, but any works well)
Your favorite chunky salsa (but click on this link and use my homemade salsa because it is THE BEST!!!!)
In a large skillet saute onion, chilies, and garlic in oil until onion is translucent. Remove from heat and add black beans. Pour half the can of enchilada sauce in a 13X9 inch baking pan. Spoon bean mixture into toritillas, sprinkle with 2-3 Tbs. of cheese, roll and place seam down in baking pan. Pour Enchilada Sauce over the top and sprinkle with remaining cheese. Cook at 350 degrees for 30 Min. top with salsa.
OK this is an IMPORTANT one. If you go with the corn toritillas you are going to want to cook them in hot oil for a couple seconds on each side. If you don't they are going to break in half and crumble when you roll them, also they will be hard and chewy after you bake them. If you use flour it dont worry about this little memo.
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