Black Bean Enchiladas

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Black Bean Enchiladas



  1. In a nonstick skillet, cook and stir onion and green pepper in broth for 2–3 minutes or until tender.
  2. Mash one can of black beans.
  3. Add to the skillet with ¾ cup of picante sauce and remaining beans; heat through.
  4. Spoon ¼ cup mixture down the center of each tortilla.
  5. Roll up and place, seam side down, in a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cooking spray.
  6. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
  7. Cover and bake at 350 °F for 15 minutes.
  8. Uncover; sprinkle with cheeses.
  9. Bake 5 minutes longer.
  10. Garnish each serving with 1 tablespoon sour cream.