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


Black-Bean-Enchiladas-2-300x200Preheat oven to 350F and lightly grease a baking dish.

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

Black-Bean-Enchiladas-3-300x200In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and saute until aromatic and onions are soften.
Black-Bean-Enchiladas-5-300x200Add bell pepper. sauteing until soften.

Season with cumin, green chiles, salt and pepper, if desired.

Remove from heat.

Black-Bean-Enchiladas-7-300x200Add bell pepper mixture to beans.

Partially mash bean.

Black-Bean-Enchiladas-8-300x200Pour some enchilada sauce into bottom of baking dish.
Black-Bean-Enchiladas-9-300x200Dip a tortilla into the enchilada sauce to coat completely.
Black-Bean-Enchiladas-10-300x200Place tortilla on baking dish. Spoon bean mixture in the center of tortilla. Top with shredded cheese. Roll up tortilla with seam side down.
Black-Bean-Enchiladas-12-300x200Repeat 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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