These enchiladas are great for serving a crowd. You can prepare them in advance, giving you more time to enjoy your own party. While they are vegetarian, hungry meat eaters love them too.
Black Bean Enchiladas
1 can mild enchilada sauce
1 can black beans, drained and rinsed
1 can fat free vegetarian refried beans
1 red bell pepper, chopped
1 jalapeno pepper, seeded and minced (optional)
1/2 large Spanish onion, chopped
1 package 8” whole wheat or corn tortillas
8oz chipotle cheddar or pepper jack cheese, shredded
chopped cilantro for garnish (optional)
1. Preheat oven to 350 degrees. Coat large frying pan with nonstick cooking spray or a drizzle of olive or canola oil. Sauté peppers and onions over medium-high heat until soft.
2. Add in black beans, refried beans and 1/2 can enchilada sauce and mix into onion mixture. Cook over medium-low heat for 3-5 minutes, stirring to incorporate all ingredients. Remove from heat.
3. Pour a little enchilada sauce in the bottom of a rectangular casserole pan so that the enchiladas don’t stick to the bottom when baking.
4. To assemble enchiladas: fill each tortilla with about ¼ C. of the bean mixture and a little shredded cheese, then roll up (leaving ends open) and carefully place in prepared casserole pan. Repeat until all tortillas are filled, lining each tortilla up against the next, forming a row.
5. Pour the remaining enchilada sauce on top of enchiladas; top with remaining shredded cheese.
6. Cut a sheet of tin foil large enough to cover the pan. Spray one side of foil with nonstick cooking spray. Cover pan with foil (sprayed side down) and bake for about 30 minutes. Remove foil and cook uncovered for an additional 5-10 minutes, until cheese is melted and bubbly. Sprinkle with chopped cilantro before serving.
- This recipe serves 4-6 people, but can easily be doubled and you can cook two pans at once (though you may need to extend the cooking time by about 15 minutes)
- Prepare the enchiladas up to a day in advance and bake them right before serving.