Name: Black Bean Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2 cans La Victoria Enchilada Sauce (10 oz.)12-115 White Corn Tortillas2 cups cooked or canned black or pinto beans1 cup Corn, fresh or frozen1 cup Zucchini, minced3 Garlic cloves, minced1 cup Tomato, chopped finely, or 1 can diced1 Bell Pepper, chopped (optional)Shredded Cheese (optional, you don’t really need it)Top with a dollop ofGuacamole and chopped black olives.

Black Bean Enchiladas

by Jan Howell

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ingredients (6-8 servings)

2 cans La Victoria Enchilada Sauce (10 oz.)
12-115 White Corn Tortillas
2 cups cooked or canned black or pinto beans
1 cup Corn, fresh or frozen
1 cup Zucchini, minced
3 Garlic cloves, minced
1 cup Tomato, chopped finely, or 1 can diced
1 Bell Pepper, chopped (optional)
Shredded Cheese (optional, you don’t really need it)
Top with a dollop of
Guacamole and chopped black olives.

Simple ingredients! If you have the time, you could cook your own beans. This is a great option for a food storage meal!

Mix all the filling ingredients and 1/2 of the enchilada sauce, reserving some to pour over the top.

In a 9 x 13 casserole dish, moisten the bottom with enchilada sauce. Layer the corn tortillas, then 1/3 of the filling. Repeat for a total of three layers, end with corn tortillas.

Drizzle the remaining enchilada sauce over the top.

Top with shredded cheese, (optional).

Bake 350 degrees for 30 minutes.

Serve on a bed of greens and enjoy!

Black Bean Enchiladas

A simple and delicious enchilada recipe!

Prep Time10 min
Cook Time30 min
Total Time40 min
Yield6-8 Servings

Cuisine
- Mexican
Course
- Main Course

[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

- 2 cans La Victoria Enchilada Sauce (10 oz.)
- 12-115 White Corn Tortillas
- 2 cups cooked or canned black or pinto beans
- 1 cup Corn, fresh or frozen
- 1 cup Zucchini, minced
- 3 Garlic cloves, minced
- 1 cup Tomato, chopped finely, or 1 can diced
- 1 Bell Pepper, chopped (optional)
- Shredded Cheese (optional, you don’t really need it)
- Top with a dollop of
- Guacamole and chopped black olives.

[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

Mix all the filling ingredients and 1/2 of the enchilada sauce, reserving some to pour over the top.

In a 9 x 13 casserole dish, moisten the bottom with enchilada sauce. Layer the corn tortillas, then 1/3 of the filling. Repeat for a total of three layers, end with corn tortillas.

Drizzle the remaining enchilada sauce over the top.

Top with shredded cheese, (optional). Bake 350 degrees for 30 minutes.

Serve on a bed of greens and enjoy!

[MEDIAVINE EXAMPLE AD SPACE 3]

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!