Black Bean Enchiladas

Black Bean Enchiladas
by Jan Howell
Prep Time: 10 Minutes
Cook Time: 30 Minutes
 
6020625
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.
black bean enchiladas

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

black bean enchiladas

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

black bean enchiladas

 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.

black bean enchiladas

 Drizzle the remaining enchilada sauce over the top.

black bean enchiladas
Top with shredded cheese, (optional).
Bake 350 degrees for 30 minutes.
Serve on a bed of greens and enjoy!
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Black Bean Enchiladas

A simple and delicious enchilada recipe!

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

1

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

 
2

 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.

3

 Drizzle the remaining enchilada sauce over the top.

4

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

5

Serve on a bed of greens and enjoy!

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