Black Bean and Cheese Enchiladas
This is easy to make and delicious! It can feed four to five people. It's very filling and you can add some sour cream, green onions, and black olives if you want to.
This is easy to make and delicious! It can feed four to five people. It's very filling and you can add some sour cream, green onions, and black olives if you want to.
- Carbohydrate 177.626487801152 g
- Cholesterol 47.376 mg
- Fat 39.476 g
- Fiber 16.7169879986272 g
- Protein 43.8258781866255 g
- Saturated Fat 15.694936 g
- Serving Size 1 1 Serving (507g)
- Sodium 2972.98410447367 mg
- Sugar 160.909499802525 g
- Trans Fat 2.04230222222222 g
- Calories 1250 calories
Step-by-step
- Preheat oven to 375 degrees.
- Pour a very thin layer of the enchilada sauce in a 13x9 pan.
- Evenly divide remaining black beans, 1 cup cheese and refried beans on each tortilla.
- Roll the tortilla's leaving ends open and place seam side down on the sauce in the pan.
- Sprinkle reserved 3/4 cup of black beans.
- Pour remaining enchilada sauce over top evenly as possible.
- Sprinkle remaining 1 cup cheese over top of sauce.
- Bake in oven for approximately 30 minutes or until hot and bubbly and cheese begins to brown.
- Let rest for 5 minutes, cut and serve.
As a housewife, I'm always looking for easy and delicious recipes that can feed my family. These Black Bean and Cheese Enchiladas are the perfect meal for a busy weeknight. They're simple to make, and they can be customized to your liking. I like to add sour cream, green onions, and black olives to mine, but you can add whatever you like.
These enchiladas are also a great way to use up leftover black beans and refried beans. I always have a can of each in my pantry, so I can whip up a batch of these enchiladas whenever I need a quick meal. My kids love them, and they're a hit with my husband too. So next time you're looking for an easy and delicious meal, give these Black Bean and Cheese Enchiladas a try.
