adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Black Bean and Cheese Enchiladas
0 Likes
Prep Time:
25 minutes
Total Time:
1 hour
Easy and delicious Black Bean and Cheese Enchiladas: flour tortillas filled with black beans, onion, and Monterey Jack cheese, rolled up, smothered in enchilada sauce, topped with cheddar cheese, and baked to perfection. Perfect for a satisfying family dinner.
Ingredients:
  • 1 teaspoon vegetable oil
  • 1 medium onion, finely chopped (1/2 cup)
  • 1 teaspoon ground cumin
  • 1 can (15 oz) Progresso® black beans, drained, rinsed
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), heated
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • Thick & chunky salsa, if desired
Instructions:
  • Preheat your oven to 350°F. Grease a 11x7-inch (2-quart) glass baking dish with cooking spray. In a 10-inch skillet over medium heat, sauté onion and cumin until onion is tender. Add beans and stir to combine.
  • Spoon 3 tablespoons of the bean mixture onto the center of each warm tortilla. Add 1/4 cup of Monterey Jack cheese on top. Roll them tightly and place seam side down in a baking dish. Pour enchilada sauce over the tortillas. Cover the baking dish with a foil that has been sprayed with cooking spray.
  • Bake for 30 to 35 minutes until piping hot. Top with a generous amount of sharp Cheddar cheese before serving alongside fresh salsa.

Similar Recipes