Black Bean Enchiladas

Source: https://www.twopeasandtheirpod.com/black-bean-and-cheese-enchiladas/

Tim's Notes

Recipe has been modified from the original source.

Ingredients

For the enchiladas

• 1/2 yellow onion, diced
• 15 oz black beans, rinsed and drained
• 1 can (4 oz.) mild green chilies
• 2 cups enchilada sauce
• 1 can (7 oz.) salsa verde (Herdez brand)
• 3 oz. cotija cheese (optional)
• 8 corn or flour tortillas, 6 inch-size (or six 8 to 9 inch size)
• 3 cups shredded Monterey Jack and/or Mexican cheese

For garnish

• 1/3 cup chopped cilantro
• 4 green onions, sliced
• 1 avocado, sliced
• 1/3 cup crumbled queso fresco (or cotija)

Instructions

1. Preheat oven to 375 degrees F.
2. Sauté onions in a tbsp of oil over medium-low heat until just starting to caramelize (12 to 15 minutes).
3. Add black beans, chilies, salsa verde, and 1/4 cup enchilada sauce to onions. Fold in, allow to warm 2 to 3 minutes.
4. Spread about 1/2 cup of the enchilada sauce on the bottom of a 9×13-inch baking dish.
5. Pour remaining sauce into a shallow bowl or pie plate. Working one at a time, dip tortilla into sauce to lightly coat both sides. Transfer to a plate, then place about 3 tablespoons of the bean mixture into the top center. Top with a few tablespoons of the cheese.
6. Roll up and place seam side down in baking dish. Repeat until you’ve used all of the tortillas, placing them close together in the pan.
7. Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.
8. Bake enchiladas until cheese is melted and bubbly, about 20 minutes.
9. Remove the pan from the oven and allow enchiladas to cool for 5 minutes. Garnish with cilantro, green onion, avocado, and queso fresco, if desired. Serve warm.