Nov 8, 2011
Black Bean Enchiladas
This is a super easy enchilada recipe that my whole family loves - even the picky ones. It has lots of healthy ingredients and it freezes beautifully! It's also really versatile and can be switched up with ingredients you have on hand. I like to throw a pound of cooked ground turkey into the bean mixture and then I can stretch the recipe to two 9x13 pans and freeze one.
1 Tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 (4oz) can green chiles
2 (15 oz) cans black beans, rinsed and drained
1 cup mild salsa (depending on your crowd you could go medium, or hot)
1 (28 oz) can Green Chile Enchilada Sauce
1 cup sour cream
8 oz Monterrey Jack cheese
tomatoes/olives for garnish
10-12 whole wheat tortillas (get the kind that feel pillow-y when you press the package - the harder ones break when you roll them.
Preheat oven to 350 degrees. Grease a 9x13 baking dish.
In a large skillet, over medium-high heat, saute onion in olive oil until tender, stirring frequently. Add garlic and green chiles; cook 2 minutes more. Stir in black beans and salsa, then remove from heat.
In a medium bowl, combine green chile sauce and sour cream until smooth. Grate cheese.
Spread 1/2 cup sauce mixture into bottom of greased 9x13 pan. Add about 1/2 to 2/3 cup beans mixture to each tortilla. Add a tablespoon of cheese, roll and place seam side down into pan. Continue until pan is full or bean mixture is gone. Pour rest of sauce mix on top of tortillas, sprinkle with remaining cheese and bake 25 minutes, or until cheese is melted and edges are bubbly. Garnish with tomatoes or sliced olives. Serve hot.