September 26, 2020

RECIPE: Black Bean Enchiladas

This was one of my favorite dinners when I was losing weight back in 2009-2010. It's super filling because of the fiber, easy to throw together, and has lots of flavor! 

Black Bean Enchiladas

Black Bean Enchiladas

2/3 cup water
1 package dry enchilada seasoning mix
2 (15 oz.) cans black beans, rinsed and drained
1 cup sour cream, divided
6 (8") flour tortillas
1 (10 oz.) can enchilada sauce
4 oz. shredded cheddar cheese

sliced green onions
shredded lettuce
chopped tomato
sour cream

Heat oven to 375 F. Spray a 9x13 inch baking pan with cooking spray and set aside. Stir together water and seasoning mix in 10-inch skillet until combined. Stir in beans. Cook over med-high heat until mixture comes to a boil. Reduce heat to low and cook, stirring occasionally, until mixture is thickened (3-4 minutes). Remove from heat. Stir in 1/2 cup sour cream (save the other 1/2 cup for topping).

To assemble, spread 1 Tbsp. enchilada sauce on 1 tortilla. Place 1/6 of the black bean mixture in center of tortilla. Sprinkle with 1 Tbsp. cheese. Roll up tortilla (carefully, because the beans tend to fall out). Place in the prepared pan, seam side down. Repeat for five more tortillas. Pour remaining enchilada sauce over filled tortillas, making sure the sauce covers all parts of the tortillas. Cover with aluminum foil.

Bake for 15 minutes or until heated through. Uncover, and sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.

To serve, top each enchilada with dollop of remaining sour cream, lettuce, tomato, guacamole, and green onions.

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