Spicy Black Bean, Green Chili & Manchego Enchiladas

Spicy Black Bean, Green Chili & Manchego Enchiladas

from minimalistbaker.com
40 min
4 servings

Ingredients

  • 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 Cojita or Pepper Jack)
  • 1/4 cup light sour cream or Greek yogurt
  • Diced green onion
  • Cilantro
  • Grilled fajita vegetables
  • Avocado
  • Salsa
  • Sour cream

Directions

  1. 1

    Preheat oven to 375 degrees F (190 C) and position a baking rack in the middle of the oven.

  2. 2

    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.

  3. 3

    Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.

  4. 4

    Pour a small amount of enchilada sauce to lightly coat the bottom of a 9×13 dish (adjust pan size if altering batch size).

  5. 5

    Transfer one tortilla at a time to the baking dish, scoop in 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).

  6. 6

    Top enchiladas with a bit more enchilada sauce down the middle (adding too much sauce can make these soggy).

  7. 7

    Top with a bit more cheese and bake for 15-20 minutes or until the cheese is bubbly.

  8. 8

    Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.

  9. 9

    Will keep in the fridge for a couple days. Reheat in oven or microwave.