How to Make Black Bean Enchiladas

Black bean enchiladas are a healthy alternative to a favorite Mexican entree. These can be made vegan or vegetarian with cheese. Spice them up by adding sweet potato chunks or other delicious veggies.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Corn tortillas
• Black Beans
• Enchilada Sauce
• Onion
• Black Olives
• Glass bakeware
• large bowl
• Oven

1. Prepare black beans. Once cooked, mash in saucepan and add chipotle, onion or other mix-ins to season for a flavor you like.

2. Pour enchilada sauce into a large bowl for dipping. Use a little bit to coat the bottom of the glass baking dish.

3. Traditionally, the corn tortillas are warmed in some hot oil before dipping. For a healthier alternative, warm the tortillas over gas stove burner. (Heating makes the tortilla pliable so that it does not rip)

4. Dip the tortilla into the enchilada sauce, then fill with beans, onions, olives, cheese, potato, and whatever else you like.

5. Fold and place face down into the sauce in the baking dish. Repeat until filler is gone.

6. Cover the enchiladas with remaining sauce and put into preheated oven (usually around 325) for 15 minutes.

7. Serve next to some mexican style brown rice and enjoy!

Tips & Warnings

• Do not overcook. The beans may dry out and the sauce will dry up.
• Excellent leftovers!
• Do not leave tortillas on open flame. They will start on fire.
• Do not leave open flame unattended.
• Use proper utensils to handle food around heat sources.