Bean Enchiladas

I wasn’t expecting too much out of this dish. I mean, there’s not much to it! But WOW, were these good??! I bought larger tortillas than I normally do, I had to make two dishes of these, and my husband asked who we were having over to dinner (since there was so much food). Um yeah, we ate it ALL. My 7 year old had 4 servings. Four! I wish I had had an avocado to slice and put on that. THAT would have been really good. Keeper, this one.

rating: 9.6

Bean Enchiladas


Two 15 oz. cans black beans
15 oz. can vegetarian-style refried beans
10 oz. enchilada sauce
3 cloves garlic
1 small onion
3-4 green onions
1 tsp. cumin
Shredded cheese (Mexican blend, cheddar, etc.)
6 large tortillas
Tomatoes for topping


Dice onion, mince garlic. Saute onion and garlic with cumin and salt over med-high heat for about 7 minutes.
Lower heat to med-low, add refried beans and stir with a spatula until beans soften.
Rinse and drain black beans, add to pan. Stir to combine.
Preheat oven to 325.
Evenly distribute bean mixture to the center of tortillas, leaving space to fold ends in.
Sprinkle some cheese on top of the bean mixture, then roll up with ends tucked in.
Place seam side down in a lightly sprayed 9×13 inch glass baking dish.
Pour enchilada sauce over the top, then shredded cheese and sliced green onions (or add the green onions after baking).
Bake for about 25 minutes. Top with diced tomatoes.




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One Response to Bean Enchiladas

  1. Penniless Veggie says:

    These look a *lot* tastier than the ones I made with a kit using Quorn chunks (I know, super lazy!)

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