Black Bean Enchiladas

Black Bean Enchiladas – Yield 6

12 – 6 inch corn tortillas
1 1/2 c salsa
1 can red enchilada sauce
2 cans black beans, drained
1 1/2 c cheese, Mexican shredded mix
1/4 t oregano
1/2 T cumin
1 T cilantro

Preheat oven to 350 degrees.  Combine salsa and sauce, spread 1 c in bottom of greased 9×13″ baking dish.  Mix spices into beans.  Warm tortillas as directed – either heating individually on a skillet or between damp paper towels in the microwave.  Spoon 1/3 c beans into each enchilada with some cheese.  Roll and place seam down in baking dish.  Repeat with remaining tortillas.  Top with remaining sauces and cheese.  Cover dish with foil and bake for 25 minutes.  Remove foil and back an additional 5 minutes.

Leave a Comment

Your email address will not be published. Required fields are marked *