Black Bean and Cheese Enchiladas
This was very yummy. I called this 9 servings with one enchilada per person....but in MY family this is closer to 4 or 5 servings. DH ate 4 of them for lunch, kids split one and I ate two, although I should have eaten 1, they are very filling and I was stuffed, they were just SOOOO good."So tasty! I added chicken to ours! I also put everything together a couple of hours in advance, and stored them in the fridge. Then once I was ready to cook them, I just put my dish in the oven! I will be making them again!" - Doulagirl81
Yield: 9 Ready in 45 minutes
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Black Bean and Cheese Enchiladas Preparation
Preheat oven to 375 degrees. In a 13x9 pan (sprayed with cooking spray if you'd like, I didn't), pour a very thin layer of the enchilada sauce. Evenly divide remaining black beans, 1 cup cheese and refried beans on each tortilla (approximately 1-2 T of each). Roll the tortilla's leaving ends open and place seam side down on the sauce in the pan.
Once all tortillas are in the pan, sprinkle reserved 3/4 cup of black beans. Pour remaining enchilada sauce over top evenly as possible. Sprinkle remaining 1 cup cheese over top of sauce.
Bake in oven for approximately 30 minutes or until hot and bubbly and cheese begins to brown.
Let rest for 5 minutes, cut and serve. If desired, garnish with sour cream, green onions and black olives.
You can use whatever cheese you have, I used about 1.5 cups of 4 cheese mexican blend and the other halve cup a mixture of a little mozzarella and swiss I had leftover.
You add sliced black olives directly to the enchiladas before cooking. You'll see them as garnish on most of my dishes since the family likes them....but I don't. =)
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