Recipe: Perfect Black Bean Enchiladas

Black Bean Enchiladas. Loaded with black beans, corn and cheese, saucy enchiladas are easy to make and always satisfy hearty appetites. I've been eating these Black Bean and Avocado Enchiladas for lunch all week and the fact that I only have one serving left almost makes me want to cry… I might have to make a second batch pronto. Watch how to make amazing black bean and sweet potato enchiladas with salsa verde on top!

This recipe puts our Easy Red Enchilada Sauce to use. Make enchiladas easy, delicious and vegetarian-friendly by filling them with GOYA® Black Bean Soup! The beans, already seasoned with onions, peppers and extra virgin olive oil, are quickly. You can have Black Bean Enchiladas using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Black Bean Enchiladas

1. It's 1 can of black beans, slightly drained.
2. Prepare 3 tbsp of refried beans, I used vegetarian kind.
3. Prepare 2 tbsp of salsa.
4. You need 2 tbsp of enchilada sauce.
5. Prepare 1 cup of chopped onion.
6. You need 4 clove of garlic, chopped.
7. You need 6 of tortillas.
8. You need 1 packages of shredded Mexican cheese.
9. It's 1 of sour cream.
10. You need 1 envelope of taco seasoning.

I created this vegetarian enchiladas recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. Sweet Potato Black Bean Enchiladas packed with flavor and topped with an amazing avocado lime sauce. Black beans and lots of cheese made these vegetarian enchiladas a serious crowd-pleaser. These slow cooker enchiladas are one of my go-to meals when I'm out of ideas and have some bits and.

Black Bean Enchiladas instructions

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

Allow the black bean mixture to cool slightly before trying to roll the enchiladas. Lately, these vegetarian black bean enchiladas have become one of our favorite dinners for cold nights. The spicy, gooey tortillas and hearty veggie filling are the ultimate form of comfort food. Black Bean and Quinoa Enchilada Bake-a healthy and delicious meal that will become a staple at your house! I am finally starting to feel like a normal human being.