Enchilada Bake
Black beans mixed with cumin, onion, and garlic make the base for these vegetable enchiladas. Bake them in the oven and top them with cheese for a satisfying meal.
Ingredients
- 1 tablespoon oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups black beans, cooked(or low-sodium canned)
+ 5 more ingredients
Instructions
1
Wash hands with soap and water.
2
In a large skillet heat oil over medium-high heat; sauté onion and garlic 2 to 3 minutes.
3
Add beans, corn, cumin and 1/2 cup salsa. Cook 3-4 minutes, coarsely mashing beans with back of spoon.
4
Spoon 1/3 cup filling onto each tortilla; roll up.
5
Spoon 1/2 cup salsa into 11x7x2 inch baking dish. Arrange tortillas seam side down; top with remaining 1 cup sauce.
6
Cover and bake in 350 °F oven for 15 to 20 minutes.
7
Uncover; top with cheese. Bake 2 minutes longer or until cheese is melted.
Nutrition Estimate
412Calories
16gProtein
48gCarbs
14gFat
Per serving • Estimated by Blinner AI