SPICY BLACK BEAN, GREEN CHILI & CHEESE ENCHILADAS
Spicy black bean enchiladas with green chilis, sour cream, cheese and firey red enchilada sauce. Perfect alongside fajita veggies and guacamole. Simple, transportable, affordable, and great for pleasing a large crowd. I like to change it up sometimes and use green enchilada sauce. From the Minimalist Baker.
Provided by Sharon123
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375*F. and position a baking rack in the middle of the oven.
- Combine black beans, green chilies, sour cream and manchego(or other) cheese in a mixing bowl. Taste and add salt and pepper if desired. Add cumin if using, but fine without. Set aside.
- Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
- Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside.
- If using corn tortillas drench them in hot oil before rolling up(this will soften them and make them easier to roll up).
- Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled - should be about 10-12 enchiladas.
- Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
- Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
- Will keep in the fridge for a couple days.
- Reheat in oven or microwave.
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Daniel Hendrix
[email protected]These enchiladas are a great way to get your kids to eat their vegetables. They're also a fun and easy meal to make with the whole family.
Abeeha
[email protected]I love the smoky flavor of these enchiladas. The black beans and green chiles are a perfect combination.
Essop Radian
[email protected]These enchiladas are a great way to use up leftover black beans and green chiles. They're also a great meal to prep ahead of time and freeze for later.
Matome Masipa
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. He said they were the best enchiladas he's ever had. I'll definitely be making them again, but I'll use less green chiles next time.
Don Kris
[email protected]I'm not a big fan of black beans, but I really enjoyed these enchiladas. The green chiles and cheese balanced out the flavor of the beans perfectly. I will definitely be making these again.
scobbie snackzz
[email protected]These enchiladas were easy to make and tasted great. I used a can of black beans instead of dried beans, which saved me a lot of time. I also added some diced tomatoes to the filling for extra flavor.
Rafael Rodríguez
[email protected]I wasn't sure how I would like these enchiladas, but I was pleasantly surprised. The black beans and green chiles added a nice smoky flavor, and the cheese was gooey and delicious. I will definitely be making these again.
Elser Cordon
[email protected]These enchiladas were delicious! I made them for my family and they all loved them. The filling was flavorful and the cheese was melted and gooey. I will definitely be making these again.
conchita nalda
[email protected]I've made these enchiladas several times now and they're always a hit. They're easy to make and the flavor is amazing. I love the combination of black beans, green chiles, and cheese. I highly recommend this recipe!
Kamogelo Mogale
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. He said they were the best enchiladas he's ever had. I'll definitely be making them again, but I'll use less green chiles next time.
Luther Taylor
[email protected]I'm not a big fan of black beans, but I really enjoyed these enchiladas. The green chiles and cheese balanced out the flavor of the beans perfectly. I will definitely be making these again.
Alaethia Thompson
[email protected]These enchiladas were easy to make and tasted great. I used a can of black beans instead of dried beans, which saved me a lot of time. I also added some diced tomatoes to the filling for extra flavor.
Mercutio Moriarty
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them. I especially liked the spicy black bean filling.
Jamie Alvarez
[email protected]These enchiladas were a hit with my family! The black beans and green chiles added a nice smoky flavor, and the cheese was gooey and delicious. I will definitely be making these again.