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Black Bean Enchiladas

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

  • 0.5 large onion, diced
  • 0.5 jalapeño pepper, minced
  • 2 cloves garlic, minced
  • 0.5 tsp cumin
  • 0.5 tsp oregano
  • 0.75 tsp salt
  • 1 10-oz can black beans, rinsed and drained
  • 2 cups grated cheeze (see notes)
  • 1 24-oz can enchilada sauce (or 3 cups homemade)
  • 12 corn tortillas
  • 2 tbsp chopped green onion (optional)
  • 0.5 cup sliced black olives (optional)
  • vegan sour cream (optional)

Instructions

  1. In a nonstick pan, saute onion in a couple of tablespoons of water until soft. Add garlic and jalapeño and saute for a couple more minutes.
  2. Add cumin, salt and oregano and cook for another minute
  3. Stir in black beans and heat through. Remove from heat
  4. Heat about 1/2 c. of the enchilada sauce in a small skillet. Spread another 1/4 c. in the bottom of baking dish (big enough to hold 12 enchiladas)
  5. Dip tortilla into the heated sauce for about 1/2 minute, or until soft enough to roll
  6. Place 2 tablespoons of the black bean mixture and 2 tablespoons of cheeze on the tortilla, roll up, and place in baking dish. Repeat with all 12 tortillas
  7. Spread remaining 1/2 c. cheeze on top and sprinkle with black olives and green onions, if using
  8. Cover pan and bake at 350F for about 30 minutes, or until bubbly. Remove cover and let bake 5 more minutes.
  9. Remove from oven and let cool slightly. Top with sour cream if desired.