We’ve been trying to eat more meatless meals at our house, and I promise you won’t miss the meat with these Spicy Black Bean Enchiladas!
Spicy Black Bean Enchiladas
Ingredients
- 12 small corn or whole wheat flour tortillas
- 1 15-ounce can black beans (drained and rinsed)
- 1 4-ounce can diced green chilies
- Salt, pepper, and cumin to taste
- 1 15-ounce jar of red enchilada sauce (I used Siete)
- 1/2 cup grated cheese of choice (plus more for topping)
- 1/4 cup plain Greek yogurt
TOPPINGS (optional)
- Cilantro
- Avocado
- Salsa
- Greek yogurt
Instructions
1. Preheat oven to 375 degrees F.
2. Combine black beans, green chilies, Greek yogurt and grated cheese in a mixing bowl. Add salt, pepper, and cumin to taste. Set aside.
3. Pour a small amount of enchilada sauce to lightly coat the bottom of a 9×13 dish.
4. Fill each tortilla with about 3 Tbsp of the black bean mixture. Roll and place seam side down into the 9×13 dish until all tortillas are filled.
5. Top enchiladas with remaining enchilada sauce to cover each evenly.
6. Top with more cheese and bake for 15-20 minutes or until the cheese is bubbly.
7. Serve with optional toppings.