Speedy Black Bean and Cheese Enchiladas
Speedy Black Bean and Cheese Enchiladas

Quick and easy, and they actually taste pretty good. We really like these! :)
Category: Entrees Prep. Method:  
Course: Lunch / Dinner Calories:  
Cuisine: Mexican Serves: 0

2 green onions -- thinly sliced
1 clove garlic -- minced
1 Tbsp. vegetable oil
1 - 15 oz can black beans -- rinsed and drained
1 - 12 oz jar salsa -- divided
1 teaspoon chili powder -- (1 to 1 1/2)
2 cups cheddar cheese (8 oz pkg) -- divided
6 flour tortillas
Toppings: Your choice of sour cream, chopped ripe olives, chopped green olives, chopped jalepeno peppers and/or sliced green onions.
In a large skillet, cook onions and garlic in oil for two minutes. Add beans, 2 cup of salsa and chili powder; heat through. Remove from heat; cool slightly. Stir in 1 cup of the cheddar cheese. Spread a cup bean mixture down center of each tortilla. Roll up; place seam side down in a lightly greased 11 x 7 inch baking dish. Spoon remaining salsa evenly over the tortillas. Sprinkle the remaining cheese over the top.

Bake at 400 degrees for 15 minutes or until hot. Garnish with your choice of the above toppings.

Stacy's Notes - Made Feb 2003. Very quick and easy and a good flavor. I didn't have any green onions, so I just used diced yellow onion and bottled minced garlic. I used about 1 1/2 cups of On the Border salsa and reduced fat shredded cheese. I used less cheese than called for, to save on calories. Can make homemade spanish rice, or the package from Walmart to go with this, and maybe corn. Good, a keeper!
Rating: ()   printed on: October 27, 2020
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