I don't know why, but this is the best enchilada recipe I've ever made. Add cubed chicken for some more protein. Delicious cheese enchiladas filled with black beans and topped with a creamy sauce.
45 minutes, 4 Servings
| 5–6 | Flour tortillas |
| 8 oz | Black beans |
| ¼ tsp | Garlic powder |
| ½ tsp | Pepper |
| ½ tsp | Salt |
| ¼ tsp | Cumin |
| ⅛ cup | Water |
| 1 Tbsp | Vegetable oil |
| 8 oz | Grated Mexican cheese blend |
| 2 Tbsp | Sour cream |
| 2 | Green chili peppers |
| 3–4 | Green onions |
| 10 oz | Enchilada sauce |
| 2 Tbsp | Green enchilada sauce |
| 1. Mix together the sour cream (2 Tbsp), green chili peppers (2), ½ of the green onions (3–4), and enchilada sauce (10 oz). Stir until smooth. |
| 2. Lightly spray the bottom of a 9x13 baking pan with cooking spray. |
| 3. In a sauté pan, add water (⅛ cup), vegetable oil (1 Tbsp), garlic powder (¼ tsp), pepper (½ tsp), salt (½ tsp), cumin (¼ tsp), and black beans (8 oz). Cook over medium heat for about 3 minutes. |
| 4. Once heated and soft, mash the black beans. Continue cooking and stirring until hot. Add water as needed for desired consistency. |
| 5. In each flour tortilla, place grated cheese (8 oz) and mashed black beans, reserving some cheese for topping. Add a little enchilada sauce to each tortilla. |
| 6. Roll up the tortillas and place seam side down in the prepared baking dish. Pour the remaining sauce over the tortillas, ensuring all are covered. |
| 7. Sprinkle the remaining grated cheese on top. Bake enchiladas at 400°F for 20 minutes or until the cheese is bubbly. |
| 8. Place the enchiladas on a plate and garnish with the remaining green onions. |
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