Black Bean Enchiladas Verde
Soft tortillas rolled with black beans and cheese, smothered in tangy green salsa and melted cheese.
Ingredients (serves 4)
- 8 Corn Tortilla
- 2 cans Black Beans drained
- 2 cups Green Salsa
- 2 cups Mozzarella cheese shredded
- 1 Onion
- 1/2 cup Sour Cream
- 1 Jalapeño
- Cilantro for garnish
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Save this recipeInstructions
- 1
Dice onion finely. In a bowl, combine drained black beans with diced onion, 1/4 cup salsa, and salt.
- 2
Preheat oven to 350°F. Heat tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- 3
Pour 1/2 cup green salsa into the bottom of a 9x13 inch baking dish.
- 4
Dip each warm tortilla in remaining green salsa. Fill with 3 tablespoons bean mixture and 2 tablespoons cheese. Roll tightly and place seam-side down in baking dish.
- 5
Pour remaining salsa over enchiladas. Sprinkle remaining cheese on top. Bake for 20 minutes until cheese is melted and bubbly.
- 6
Top with fresh cilantro and serve with sour cream and sliced jalapeño.
