Ingredients

The following ingredients have 4 Servings
  • 12 small corn or flour tortillas ((I’d recommend flour))
  • 1 15-ounce can black beans ((drained and rinsed))
  • 1 4-ounce can diced green chilies
  • 1 28-ounce can red enchilada sauce ((such as Las Palmas))
  • 1/2 cup grated Manchego cheese ((plus more for topping // or sub another Mexican cheese, such as Cotija or Pepper Jack))
  • 1/4 cup light sour cream or Greek yogurt
  • Diced green onion
  • Cilantro
  • Grilled fajita vegetables
  • Avocado
  • Salsa
  • Sour cream

Instruction

  • Preheat oven to 375 degrees F (190 C) and position a baking rack in the middle of the oven.
  • Combine black beans, green chilies, sour cream and manchego cheese in a mixing bowl. Taste and add salt and pepper if desired. Cumin may also be a good addition, but fine without. Set aside.
  • Warm the enchilada sauce in a large shallow pan over low-medium heat. Then turn off the heat.
  • Pour a small amount of enchilada sauce to lightly coat the bottom of a 9x13 dish (adjust pan size if altering batch size).
  • Transfer one tortilla at a time to the baking dish and flip to coat both sides. Then add 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 (as original recipe is written). As you go, add more of the warmed enchilada sauce to the baking dish to keep the tortillas lightly coated.
  • Top enchiladas with a bit more enchilada sauce down the middle (adding too much sauce can make these soggy).
  • Top with a bit more cheese and bake for 15-20 minutes or until 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.