Friday, November 14, 2014

Black Bean and Cheese Enchiladas

I love enchiladas. These were one of the best and easiest recipes I've ever made. The best part about enchiladas is that you can really add whatever you want to them. Same with quesadillas. Use whatever you have on hand and like!

Before

Oooey Gooey Cheesey Goodness

Black Bean and Cheese Enchiladas-adapted from Betty Crocker
Total Time: 45 Minutes
Serves 8
  • 1 teaspoon vegetable oil
  • 1 small onion, diced
  • 1 teaspoon ground cumin
  • 1 15 ounce can black beans, drained and rinsed
  • 2.5 ounces black olives, sliced
  • 1 jalapeno pepper, diced
  • 8 flour tortillas
  • 10 ounce can enchilada sauce
  • 2 1/4 cups cheddar cheese
Heat oven to 350 degrees. Lightly grease an 11x7 inch baking dish.

In a medium skillet, heat vegetable oil, then saute onion and cumin until tender. Stir in the beans, olives and jalapeno.

Scoop about 3 tablespoons bean mixture to the center of each tortilla. Top with 1/4 cup cheese, roll tightly and place seam side down in baking dish. Repeat with remaining tortillas. Top with enchilada sauce and remaining cheese.

Bake, covered, for 30-35 minutes or until thoroughly heated and cheese is melted.


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