Sofie’s Dinners 🌞

Black Bean Enchiladas

Name: Black Bean Enchiladas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 2 cloves garlic, (minced); 1 large green bell pepper, (diced); 1 small onion, (diced); 1 (15-oz) can BUSH'S black beans, (drained and rinsed); 1 (15-oz) can yellow corn, (drained and rinsed); 1 teaspoon kosher salt, (plus more to taste); 1/2 teaspoon ground cumin; 1/4 teaspoon dried oregano; 1/4 teaspoon smoked paprika; 2 cups shredded Mexican-blend cheese, (divided); 8 (8-inch) flour tortillas (also called soft-taco size); 2 cups enchilada sauce, (divided); optional toppings: sour cream, cilantro, diced avocados

8 servings

servings

10 minutes

active time

45 minutes

total time

Start Cooking

Ingredients

1 tablespoon olive oil

2 cloves garlic, (minced)

1 large green bell pepper, (diced)

1 small onion, (diced)

1 (15-oz) can BUSH'S black beans, (drained and rinsed)

1 (15-oz) can yellow corn, (drained and rinsed)

1 teaspoon kosher salt, (plus more to taste)

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

1/4 teaspoon smoked paprika

2 cups shredded Mexican-blend cheese, (divided)

8 (8-inch) flour tortillas (also called soft-taco size)

2 cups enchilada sauce, (divided)

optional toppings: sour cream, cilantro, diced avocados

Directions

Preheat oven to 350ºF.

Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.

Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.

Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.

Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

Pour 1/4 cup of the enchilada sauce into a 9x13 baking dish, and spread it out to coat the bottom of the dish.

Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.

Pour the remaining 1 1/2 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.

Serve immediately and garnish with desired toppings.

Nutrition

Serving Size

1 enchilada

Calories

300 kcal

Total Fat

12 g

Saturated Fat

6 g

Unsaturated Fat

Trans Fat

Cholesterol

27 mg

Sodium

1211 mg

Total Carbohydrate

34 g

Dietary Fiber

5 g

Total Sugars

5 g

Protein

14 g