Enchiladas are one of my family’s favorite go-to weeknight dinners. Eating more beans as a source of protein is a great way to include soluble fiber and vitamins, as well as being economical. This week, I made enchiladas using black beans and the whole family loved them.
They only took about 30 minutes from start to finish. Try this easy 30-minute recipe for black bean enchiladas!
Creamy Black Bean Enchiladas
- 1 small onion, chopped fine
- 1 clove garlic, crushed
- Hot sauce to taste
- 2 cans black beans, undrained
- 12 oz enchilada sauce
- 1/4 cup sour cream
- 4 ounces shredded Mexican-blend cheese
- 8 whole wheat or corn tortillas, soft taco sized
- Cook onion in a large skillet sprayed with cooking spray until it is soft and lightly browned. Add garlic and cook and additional 30 seconds.
- Add both cans of black beans with all their liquid and hot sauce to taste. Turn heat down to low and mash beans with a potato masher as they cook.
- Cook, uncovered, for 15 or so minutes until most of the liquid is gone. Occasionally mash and stir the beans as they cook.
- In a shallow dish, whisk together the enchilada sauce and sour cream. Assemble enchiladas by coating both sides of a tortilla with sauce, then fill with beans and some of the cheese, dividing beans and cheese between the 8 tortillas.
- Lay the assembled enchiladas in a 9 x 13 pan, pour the additional sauce across the top of the enchiladas. Bake in a preheated 400 degree oven until the ends of the tortillas are beginning to get brown and crisp, about 10 minutes.