Ingredients

The following ingredients have 2 Servings
  • 1 recipe for salsa verde
  • 2 cups black beans (with liquid)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 6 to 8 corn tortillas (warmed)
  • 1/3 cup minced red onion
  • 1/3 cup minced red pepper
  • 2 ounces shredded jack cheese

Instruction

  • Prepare the salsa verde as directed.
  • Drain about half the liquid from the black beans. Place beans in a pan with the cumin, coriander, garlic powder, and chili powder. Heat over medium-low heat until the majority of the liquid has been absorbed.
  • Preheat oven to 375˚ F.
  • In an 8" square pan, pour approximately 1 cup of the salsa. Assemble the enchiladas by spreading a spoonful of black beans in the center of the tortilla. Sprinkle with a tablespoon of onion and pepper. Roll and place seam-side down. Continue with remaining black bean mixture and tortillas.
  • Pour salsa verde over the tortillas until they are mostly covered then sprinkle with the cheese. Bake for 25 to 30 minutes or until the cheese is browning and bubbling.