5 ingredient black bean enchiladas

Richmond got a whole bunch of snow on Saturday morning which was awesome. We hadn't gotten any snow yet this year so it felt sort of special. It was also the perfect excuse to spend a little time in the kitchen. I was craving Mexican food and I decided to whip up some enchiladas. When I got out all the things I needed, I realized how easy these were going to be. Even in a snow storm, I had all the ingredient I needed for these black bean enchiladas!

This recipe made 10 enchiladas, plenty for Alex and I to eat for lunch plus a few to have for leftovers. Don't you love having leftovers?

5 Ingredient Black Bean Enchiladas
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Author: Liz Thomson
Serves: 10

10 corn tortillas
-1 15oz can black beans
-8 oz shredded cheddar cheese
-1 avocado
-1 cup salsa verde or green enchilada sauce
-Salsa, sour cream, or cilantro (optional)

-Preheat the oven to 400.
-Wrap the corn tortillas in plastic wrap and microwave them for 30 seconds. This will lightly steam them so you can roll them without them cracking.
-Fill each tortilla with a few tablespoons of black beans and two tablespoons of cheese. Don't fill them too full or you won't be able to roll them up. You should end up using about ⅔ of the cheese as filling.
-Roll them and place them in a baking dish, seam side down. It helps if you have a baking dish that is the width of the tortillas so they stay snug.
-Keep lining them up until you reach the edge of the pan. I made one larger pan and one smaller pan since all of mine didn't fit in one pan.
-Pour the salsa verde over the wrapped tortillas.
-Sprinkle with remaining cheese.
-Bake in the oven for 15 minutes or until the cheese has completely melted.
-Top with avocado and serve immediately.

These are gluten free and vegetarian but they were quite filling thanks to all the beans! Don't you love quick and easy recipes? I'll definitely be making these again soon!

The post 5 Ingredient Black Bean Enchiladas appeared first on I Heart Vegetables.

RELATED: Vegetarian tacos to help keep you in shape

Vegetarian tacos to help keep you in shape
See Gallery
Vegetarian tacos to help keep you in shape

Roasted Carrot, Black Bean, Quinoa Tacos

"This salad has all the makings of a great taco. Beans, spicy roasted veggies, quinoa, and cabbage. I mean come on?! How could you go wrong?" - Beard and Bonnet

Get the recipe here!

Shiitake Mushroom Tacos

"I take a look at mushrooms and immediately begin to make a mental list about everything a mushroom is. Meaty. Chewy. Mild in flavor. Then I ask myself what non-veggie substitute it would work best as until I get it: Carne Asada turned Shiitake Mushroom Tacos." - Fork and Beans

Get the recipe here!

Spicy Butternut Squash Tacos

"I stuffed the squash into freshly toasted corn tortillas that were topped with shaved crunchy cabbage, creamy avocado, vibrant radish slices,  fragrant cilantro, spicy raw jalapeno and salty queso fresco cheese. Lots and lots of veggies which made me feel completely guilt free – and how often can you say that about tacos?!" - A Happy Food Dance

Get the recipe here!

Potato Tacos with Guajilo-Orange Salsa

"let’s talk for a second or two about crispy, fried corn tortillas stuffed with garlicky mashed potatoes. I’m not going to pretend these are anything fancier than what they seem but they are most definitely comfort food at its best." - Hola Jalapeno

Get the recipe here

Black Sesame Tofu Tacos with Sriracha Sour Cream and Kimchi Marinated Veggies

"Topped with fresh herbs, cucumber lime salad, kimchi marinated veggies, Sriracha sour cream, and chopped peanuts, and radiant in all their taco-y glory." - Kale and Caramel

Get the recipe here


Read Full Story

From Our Partners