Vegetarian black bean enchiladas


2 cups salsa verde
2 cups black beans with liquid
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garlic powder
1/2 teaspoon chili powder
6 to 8 corn tortillas warmed
1/3 cup minced red onion
1/3 cup minced red pepper
2 ounces shredded jack cheese


1. Drain about half the liquid from the black beans. Place beans in a pan with the cumin, coriander, garlic powder, and chili powder. Heat over medium-low heat until the majority of the liquid has been absorbed.
2. Preheat oven to 375˚ F.
3. In an 8" square pan, pour approximately 1 cup of the salsa. Assemble the enchiladas by spreading a spoonful of black beans in the center of the tortilla. Sprinkle with a tablespoon of onion and pepper. Roll and place seam-side down. Continue with remaining black bean mixture and tortillas.
4, Pour salsa verde over the tortillas until they are mostly covered then sprinkle with the cheese. Bake for 25 to 30 minutes or until the cheese is browning and bubbling.

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