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.
- In a 13x9 pan (sprayed with cooking spray if you'd like, I didn't), pour a very thin layer of the enchilada sauce.
- Evenly divide remaining black beans, 1 cup cheese and refried beans on each tortilla (approximately 1-2 T of each).
- Roll the tortilla's leaving ends open and place seam side down on the sauce in the pan.
- Once all tortillas are 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.
- If desired, garnish with sour cream, green onions and black olives.
Coating the bottom of a 13x9-inch baking dish with a very thin layer of enchilada sauce prevents the flour tortillas from sticking during the 30-minute bake. Portioning fillings uniformly ensures every roll heats evenly at 375 degrees. Place each rolled tortilla seam side down to maintain structural integrity when serving.
Managing Moisture and Texture
Flour tortillas release more steam than corn alternatives, making sauce distribution critical. Pour the remaining sauce over the assembled rolls just before baking so the edges absorb liquid without dissolving. Rest the pan for five minutes before portioning to let melted dairy set and simplify extraction.
- If preparing this dish ahead of time, assemble the unbaked pan, cover tightly with foil, and refrigerate for up to 24 hours before baking.
- To freeze leftovers, portion individual servings into airtight containers; consume within two months for optimal taste.
- Rinsing canned beans thoroughly removes excess starch that can otherwise introduce unwanted liquid into the filling mixture.
