Recipe: Black Bean Enchiladas

I had never had enchiladas before so this was an experience in deliciousness. The sauce came together almost instantly and without effort and the bean burrito things were beyond delicious. This makes a surprising 8 enchiladas which we ate over 4 nights. This was also extremely spicy but I blame that on the way too hot salsa I used :p

Black Bean Enchiladas
  1. 2 cans black beans drained
  2. 1/2 cup chopped onion
  3. 1/2 teaspoon ground cumin
  4. 1/2 teaspoon dried oregano
  5. 1/2 teaspoon chili powder
  6. 2 garlic cloves, minced
  7. 3/4 cup bottled salsa
  8. 4oz cream cheese, softened
  9. 1 cup shredded cheddar cheese
  10. tortillas
  11. 1 recipe of enchilada sauce or 16 ounces of canned sauce
  1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, and beans then cook for 2 minutes, stirring mixture frequently.
  2. Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
  3. Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.
Mab Made Food