April 25, 2010 | | Comments 0

Black Bean Enchiladas

With beans in mind, Minoo selected a couple of Mexican recipes which has beans in the ingredients for the community kitchen at Gilmore Park Church.

The first item is Black Bean Enchiladas. This is very filing and a great vegetarian alternatives.


  • 2 cans black beans, drained and rinsed
  • 1 teaspoon oil
  • 1 cup chopped onion
  • 3 to 4 cloves garlic, minced
  • 1 1/2 diced bell pepper
  • 1 green chiles, minced
  • 2 teaspoons ground cumin
  • 1 cup shredded cheddar cheese
  • 14 to 16 tortillas
  • 2 cans Enchilada sauce (or substitute one can with salsa)
  • salt and pepper to taste

Source: unknown

Prep time: 30 minutes;  Bake time: 15 minutes;  Serves 7 to 8


Preheat oven to 350F and lightly grease a baking dish.

Combine enchilada sauce and salsa (if using) in a bowl.

In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and saute until aromatic and onions are soften.
Add bell pepper. sauteing until soften. Season with cumin, green chiles, salt and pepper, if desired. Remove from heat.
Add bell pepper mixture to beans.
Partially mash bean.
Pour some enchilada sauce into bottom of baking dish.
Dip a tortilla into the enchilada sauce to coat completely.
Place tortilla on baking dish. Spoon bean mixture in the center of tortilla. Top with shredded cheese. Roll up tortilla with seam side down.
Repeat with remaining tortillas. Pour remaining sauce over the tops of the enchiladas. Top with more shredded cheese. Bake in a 350F preheated oven for 15 minutes.
Serve warm.
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Categorized Under: 2010BeanCasserole

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