How To Make Black Bean Enchiladas Recipe
These enchiladas are filled with savory black beans and melty cheese, topped with a zesty homemade enchilada sauce.
Serves:
Ingredients
- 8 corn tortillas
- 1 can black beans, drained and rinsed
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 2 tbsp vegetable oil
- 1 cup chicken or vegetable broth
- 1 cup tomato sauce
- 2 tbsp all-purpose flour
Instructions
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Preheat oven to 375°F.
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Heat vegetable oil in a skillet over medium heat. Add onion and garlic and cook until softened.
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Add black beans, cumin, chili powder, and salt to the skillet. Cook for 5 minutes, stirring occasionally.
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In a separate pot, whisk together chicken or vegetable broth, tomato sauce, and all-purpose flour. Cook over medium heat until thickened, stirring frequently.
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In a baking dish, spoon a small amount of the tomato sauce mixture onto the bottom of the dish.
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Dip each tortilla into the tomato sauce mixture to coat, then fill with a spoonful of the black bean mixture and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.
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Repeat with remaining tortillas and filling, pouring remaining tomato sauce mixture over the top of the enchiladas.
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Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
Nutrition
- Calories : 437kcal
- Total Fat : 18g
- Saturated Fat : 7g
- Cholesterol : 28mg
- Sodium : 1135mg
- Total Carbohydrates : 53g
- Dietary Fiber : 12g
- Sugar : 5g
- Protein : 21g
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