Easy Black Bean Enchiladas
These hearty, cheesy bean enchiladas are a dinner fan favorite and make perfect leftovers.
1 tbsp extra virgin olive oil
1 small onion, chopped
24-28 oz red enchilada sauce
2 cans of black beans, drained and rinsed
1 cup frozen corn
1 tsp dried oregano
24 corn tortillas
2 cups shredded Monterey Jack Cheese or vegan alternative
for serving: avocado, cilantro, lime, green onions, or sour cream
- Lightly oil a 9×13 baking pan, and preheat the oven to 375°F.
- Drizzle olive oil in a large sauté pan and place over medium-high heat. Add the onions and stir until they start to sizzle. Reduce the heat to low, and stir occasionally for about 10 minutes.
- Pour the enchilada sauce in a 1-quart pot. Place over medium-high heat and bring to a boil, then reduce the heat to a simmer. Stir the beans and corn into the sautéed onions and stir in 1/2 cup of the enchilada sauce. Stir in the oregano.
- Place the pot of sauce next to the prepared pan. Warm the corn tortillas, wrapped in damp paper towels, in the microwave for 30–40 seconds, or steam a few at a time in a steamer basket. Let cool slightly. Dip each corn tortilla in sauce, then measure about 1/4 cup of the bean mixture into each tortilla. Roll up the tortilla and place in the prepared pan, tucking the filled rolls tightly alongside each other in two rows.
- Pour the remaining sauce evenly over the rolls. Spread gently with the back of a spoon. Sprinkle the cheese over the enchiladas.
- Bake for 30 minutes, until the cheese is melted and golden brown.
- Serve hot. If desired, top with avocado, cilantro or a dollop of sour cream.
Serve these easy enchiladas with a side of rice or quinoa, mixed with tomatoes, corn and olive oil.
This recipe was reprinted, with permission, from Welcome to the Table by National Co-op Grocers.
Yield: 8 servings