These quick and easy Black Bean Enchiladas will have dinner on the table in a blink of an eye! A budget friendly vegetarian offering using ingredients you probably already have on hand.
Above all, they’re full of warm earthy flavors that will satisfy even the tiniest of food critics. You’ll find the more you roll. the easier you’ll roll, and Black Bean Enchiladas or variations will hit the monthly rotation.
2 Cans black beans, rinsed.
3 Green onions, thinly sliced, top greens reserved.
A garlic clove, minced.
Tbsp cumin
1 small can green chiles
6oz Monterey Jack cheese, shredded, reserve 2oz for topping.
1/2 Tsp each salt and pepper
12 Corn Tortillas, flour tortillas can be substituted.
1 Jar Bulletproof Chipotle
Preheat oven to 350.
Using a large mixing bowl add the first seven ingredients.
Combine the ingredients with your hands leaving some off the beans whole, about 25% of them.
Wrap the tortillas in a moist paper towel and microwave for 30-40 seconds to make them pliable. You can omit this step if using flour tortillas.
First you’ll pour a 1/4 cup of Chipotle Sauce into your casserole dish and mix with two tablespoons of water, spread it across the bottom of the dish, it doesn’t have to be perfect. This step will prevent the enchiladas from sticking to the dish.
Now you can scoop two heaping spoonsful of bean mixture across the center of the tortillas. By folding over one edge and lightly squeeze the tortilla you equally distribute the bean mixture. Now you may over the other edge and place it in the dish seam side down. Repeat this method until mixture is used up; you should get 12-14 enchiladas.
The remaining Chipotle Sauce is now poured and spread over the enchiladas. Use a spatula to evenly distribute the sauce. You need not worry if the enchiladas are not completely covered, some crispy bits are nice.
Lastly, combine the remaining cheese with the onion greens and sprinkle it over the enchiladas.
Bake uncovered for 30 minutes.
Garnish with cilantro and serve with sour cream and salsa verde.
