Description
Delicious black bean enchiladas topped with cheese and enchilada sauce, perfect for a quick dinner.
Ingredients
Scale
- 8 corn tortillas
- 2 cups black beans, cooked
- 1 cup shredded cheese
- 1 cup enchilada sauce
- 1/2 cup diced onions
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onions until translucent.
- Add black beans and cumin; stir until heated.
- Fill each tortilla with the bean mixture and a sprinkle of cheese.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas.
- Sprinkle remaining cheese on top.
- Bake for 20 minutes or until cheese is melted and bubbly.
Notes
- Serve with sour cream or guacamole for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg