My friend Tara told me about a great meatless meal - black bean green enchiladas. Yum! We ate Mexican last night so I made extra black beans. Today for lunch I whipped up the black bean enchiladas in about 10 minutes and they were delicious. I have leftovers for dinner and will definitely be making these again soon.
Black Bean Green Enchiladas
Cumin black beans, can be made ahead and then reheated on the stove top
6 flour tortillas
Green chile enchiladas sauce (1/2 - 3/4 can)
Cheddar cheese (or a Mexican blend)
Black Bean Green Enchiladas
Cumin black beans, can be made ahead and then reheated on the stove top
6 flour tortillas
Green chile enchiladas sauce (1/2 - 3/4 can)
Cheddar cheese (or a Mexican blend)
Sliced olives
Sour cream
Cilantro
Toppings:
Salsa
Hot sauce (we love Cholula)
Chopped tomato
Avocado
Sour cream
Cilantro
Toppings:
Salsa
Hot sauce (we love Cholula)
Chopped tomato
Avocado
Chopped Iceberg lettuce
Preheat oven to 350. Pour cooked beans into a fine sieve to remove all the liquid. Toss tortillas into warm oven for a few minutes. Remove and put several large spoonfuls of beans down the middle of each tortilla (maybe 1/2 cup worth of beans). Fold sides of tortilla over beans and place seam side down in a lasagna pan. Once all the tortillas are in the pan, cover with enchilada sauce. Top with shredded cheese and olives. Bake for 5 minutes. Turn oven to broil and cook for 3-5 more minutes, until cheese is melted. Top each enchilada with a dollop of sour cream and a sprinkle of cilantro. Also serve other toppings for people to choose from.
Preheat oven to 350. Pour cooked beans into a fine sieve to remove all the liquid. Toss tortillas into warm oven for a few minutes. Remove and put several large spoonfuls of beans down the middle of each tortilla (maybe 1/2 cup worth of beans). Fold sides of tortilla over beans and place seam side down in a lasagna pan. Once all the tortillas are in the pan, cover with enchilada sauce. Top with shredded cheese and olives. Bake for 5 minutes. Turn oven to broil and cook for 3-5 more minutes, until cheese is melted. Top each enchilada with a dollop of sour cream and a sprinkle of cilantro. Also serve other toppings for people to choose from.
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