Black Bean Enchiladas
Warm tortillas with black bean mixture inside topped with melty cheese, homemade red sauce, and flavorful pico de gallo
Ingredients
Enchilada Sauce
- 2 Tbsp oil
- 1 Tbsp flour
- 2 cups chicken or vegetable broth
- 3 Tbsp chili powder
- 1/8 tsp cinnamon
- 1.5 tsp cumin
- 1/4 tsp ground pepper
Enchiladas
- 2 cans black beans drained and rinsed
- 4 oz can diced green chiles
- 1 red bell pepper diced
- 10 golden blend tortillas
- 1 3/4 cup shredded cheese
- 2.25 oz can sliced olives drained and rinsed
- avocado sliced
Pico de Gallo (Optional)
- 1/2 white onion
- 2 roma tomatoes
- 1/2 bunch cilantro
- 2 Tbsp lime juice
- salt to taste
Instructions
- Preheat oven to 350 F
- Heat medium/small pot on medium heat. Add oil and flour and whisk to make roux. Add broth and seasonings. Let sauce come to a boil and thicken for about 5 minutes
- In medium/large skillet, add bell pepper, black beans, green chiles and 1/2 cup of the sauce. Combine and heat for 3-5 minutes
- Add 1/2 cup sauce to the bottom of a 9x13 pan
- In each tortilla, add 1/4-1/3 cup black bean mixture and about 2 Tbsp cheese (no need to measure). Roll tightly and place with the end of the tortilla side down to keep enchiladas in tact. After the 10 enchiladas are in the pan, add the remaining sauce, about 1/2 cup cheese, and olives to the top
- Bake for 10 minutes until cheese on top is melted
- While enchiladas are baking, chop and combine onion, cilantro and tomato in a small bowl. Add lime juice and salt.
- When enchiladas are done baking, top with Pico de Gallo, avocado, sour cream and enjoy!