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.