Ingredients

The following ingredients have 4 Servings
  • 15 oz black beans, (rinsed and drained)
  • 4 oz mild green chiles
  • 2 cups Enchilada Sauce (can use store bought)
  • 8 corn or flour tortillas, (6 inch-size)
  • 3 cups shredded Monterey Jack or Mexican blend cheese
  • 1/3 cup chopped cilantro
  • 4 green onions, (sliced)
  • 1 avocado, (sliced)
  • 1/3 cup crumbled queso fresco

Instruction

  • Preheat oven to 375 degrees F.
  • In a small bowl, combine the black beans and green chiles.
  • Spread about 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
  • Pour remaining sauce into a shallow bowl or pie plate. Working one at a time, dip tortilla into sauce to lightly coat both sides. Transfer to a plate, then place about 3 tablespoons of the bean mixture into the top center. Top with a few tablespoons of the cheese.
  • Roll up and place seam side down in baking dish. Repeat until you’ve used all of the tortillas, placing them close together in the pan.
  • Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.
  • Bake enchiladas until cheese is melted and bubbly, about 20 minutes.
  • Remove the pan from the oven and allow enchiladas to cool for 5 minutes. Garnish with cilantro, green onion, avocado, and queso fresco, if desired. Serve warm.