Easy Black Bean Enchiladas
This recipe will make a perfect addition to your "Meatless Monday" line up!
Foto: RecipeGirl
Ingredients
- Two 15-ounce cans black beans ((rinsed, drained and divided))
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- One 16-ounce jar medium salsa
- ½ cup Monterey Jack Queso Dip ((for example, Tostitos brand))
- ½ cup sour cream
- Eight 8-inch flour tortillas
Steps
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Preheat the oven to 350°F. Spray a 13x9-inch baking dish with nonstick spray.
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Mash 1 can of the beans in a bowl. Then, add the remaining beans, chili powder, and next 3 ingredients, stirring until blended.
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In a medium bowl, stir together the salsa, queso dip, and sour cream.
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Spoon about ½ cup of the black bean mixture down the center of each tortilla. Top each tortilla with 2 tablespoons of the salsa mixture. Roll the tortillas up, and place, seam-sides down, in a lightly-greased 13x9-inch baking dish. Pour the remaining salsa mixture evenly over the tortillas.
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Bake for 30 to 35 minutes or until thoroughly heated.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (44% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| Two 15-ounce cans black beans | - | - | - |
| chili powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| ground cumin | 0.5 teaspoon | Rp 70.000/kg | Rp 175 |
| onion powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| garlic powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| One 16-ounce jar medium salsa | - | - | - |
| Monterey Jack Queso Dip | 0.5 cup | - | - |
| sour cream | 0.5 cup | - | - |
| Eight 8-inch flour tortillas | - | - | - |
*Estimated market prices, may vary by region
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