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| Black Bean Enchilada |
I love this healthy simple recipe because you can have most of the ingredients in your pantry and throw this meal together in no time. Be creative with your toppings. I say whatever is in the fridge is fair game!
Simple Black Bean Enchilada
by Diane Balch
Prep time: 30 minutes Serves: 4 - 6
Ingredients:
12 small tortilla wheat or corn (gluten-free)
2 cans of 15oz of black beans
1 12 oz bottle of Enchilada sauce (I use Trader Joes)
2 tablespoons of salsa (mild or hot)
2 8 oz bags of shredded Cheddar cheese or Mexican Blend
olive oil
salt and peppper
Optional: The juice and zest of one small lime
Optional: The juice and zest of one small lime
Optional Toppings:
sour cream
guacamole
Oil cured black olives
Chopped pickled hot peppers
cilantro
Directions:
1) Preheat the oven to 375 degrees. Grease the bottom of a large baking dish with olive oil.
2) Drain black beans and dirty mash them. Mix them with salt, pepper and the salsa (plus optional: lime juice and zest).
3) Scoop 2 tablespoons of beans into the center of each tortilla. Fold the tortillas over and place them in the baking dish seam side down. (If you are using corn tortillas cover them with a damp paper towel and microwave them for 1 minute before filling them, so they won't break.)
4) Pour Enchilada sauce over the tortillas making sure to cover the edges so they won't get crispy. Sprinkle cheese over the torillas and bake uncovered for 20 minutes or until the cheese starts to brown.
5) Let enchiladas cool for 10 minutes before serving them with your choice of toppings.
enchilada, Mexican recipe, black beans,vegetarian recipe
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| Hosted by Home Maid Simple and Simple Living with Diane Balch |
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