Easy Black Bean Enchiladas
This recipe will make a perfect addition to your "Meatless Monday" line up!
Foto: RecipeGirlIngredients
8 servings
- 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
Preheat the oven to 350°F. Spray a 13x9-inch baking dish with nonstick spray.
Mash 1 can of the beans in a bowl. Then, add the remaining beans, chili powder, and next 3 ingredients, stirring until blended.
In a medium bowl, stir together the salsa, queso dip, and sour cream.
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.
Bake for 30 to 35 minutes or until thoroughly heated.
Nutrition Facts
Macronutrients
Calories332
Source: RecipeGirl
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