Vegetarian Black Bean Enchiladas |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Simple Latin quisine and one of our familys lunch favorites. Ingredients:
1 (15 ounce) can organic tomato sauce |
2 tablespoons cumin powder, divided |
1 teaspoon chili powder |
3 (15 ounce) cans black beans, drained & rinsed |
1 cup organic shredded white cheddar cheese |
1 (4 1/2 ounce) chopped green chilies, drained |
1 teaspoon fresh garlic, minced |
2 tablespoons unfiltered extra virgin olive oil |
12 wheat flour tortillas |
Directions:
1. Preheat oven to 400 degrees.
2. In a small bowl combine the tomato sauce with 1 tbsp of cumin and 1 tsp chili, whisk and set aside.
3. In a medium bowl combine the black beans,green chilies, the remaining cumin and garlic. Mix well.
4. Put some olive oil on the bottom of a large casserole pan. Pour 1 cup of tomato sauce mixture onto the bottom.
5. Take a tortilla, put 2 heaping tbsp of the bean mixture down the center, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled.
6. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce.
7. Cover the whole thing with the grated cheese.
8. Bake the enchiladas for 20-25 minutes until the cheese melts.
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