Go Back
meatless
Print
Black Bean & Cheese Enchiladas

Super easy meatless meal - filling and amazingly delicious!

Course: dinner, lunch, Main Course, main dish
Cuisine: meatless, Mexican, Vegetarian
Keyword: beans, black beans, casserole, cheese, freezable
Servings: 4 servings
Author: HelenFern
Ingredients
  • 8 corn tortillas
  • 2 Tablespoons oil
  • 1 cup enchilada sauce
  • 2 cups shredded extra sharp cheddar
  • 1 cup shredded pepper jack cheese
  • sour cream, chopped onion and avocado for garnish
Filling
  • use half of the cheese from the list above (total 1-1/2 cups)
  • 1 14oz can black beans, drained
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon lemon pepper
  • 1/8 teaspoon salt
Instructions

  1. Start with the filling. Put 1/2 cup of the cheese in a food processor with the beans and spices. Process until it is chunky with some of the beans still whole. Set aside.

  2. Preheat the oven to 350° - 

  3. Soften the tortillas by heating them lightly in the microwave. You'll need to be able to roll them without having them break.

  4. Sprinkle the oil in the bottom of a casserole dish.

  5. Fill each tortilla with about 1 cup of the filling and roll, placing them in the pan, side by side.

  6. Cover everything with the enchilada sauce. It's going to look like a lot, but once it's cooked it will be wonderful!!

  7. Top with the rest of the cheese.

  8. Bake for about 30 to 45 minutes. The cheese will be browned and the sauce will be really thick.

  9. Let it cool for about 5 minutes, then top with chopped onion, sour cream and sliced avocado.

  10. Serve hot with a small salad! Delicious!

Recipe Notes

© Copyright 2022 The Lazy Gastronome