Bean Enchiladas - A simple yet delicious dinner idea stuffed with seasoned black beans, wrapped in a whole wheat tortilla and drenched in a delicious enchilada sauce topped with melted mozzarella cheese.
5whole wheat tortillas(regular flour or corn will work too)
28ozcanned enchilada sauce(or homemade)
2 cupsgrated mozzarella cheese(or cheese of your choice)
How To Doctor Up Canned Enchilada Sauce (Optional)
2tablespoonolive oil
2tablespoonunbleached all-purpose flour
1cupchicken broth (or vegetable broth)(*if you're vegetarian, go for vegetable broth)
1cupcanned enchilada sauce
Instructions
Open can(s) of black beans and drain. Set aside
Using a grater, grate about 2 cups of mozzarella cheese or cheese of your choice. Set aside.
Using a skillet or griddle, warm tortillas just for a few minutes to make the shell pliable. Set aside.
If you're going to use the enchilada sauce straight from the can, open it. Set aside. However, if you're going to doctor-up the sauce (read below)
How To Doctor Up Canned Enchilada Sauce (Optional)
Place a saute pan over medium heat, add olive oil. When oil is hot, add flour to the pan and stir around mixing the oil and flour until the raw taste of the flour is cooked away. Allow the flour mixture to brown for a few minutes. Add the chicken broth and whisk until smooth, add the enchilada sauce and continue whisking. Feel free to add a little more enchilada sauce at a time until you reach your desired consistency. Set aside.
Prepare a baking dish, by spooning enough enchilada sauce from the saute pan, to cover the bottom of the baking dish.
Using a separate plate, place a tortilla shell on the plate and add about ¼ cup of black beans in the center of the tortilla and roll. Feel free to add-in other ingredients such as cilantro, sriracha if you like. Place in prepared baking dish.
Repeat this process until you have filled and rolled enough tortillas to accommodate your family. Top with grated cheese and place in oven and bake until cheese melts. After cheese has melted, remove from oven and garnish (optional)
Garnish with cilantro leaves, plate and serve immediately.
Notes
**Please note: Nutritional values serve as a guide only as values may vary.Feel free to double this recipe if necessary.If you follow a vegetarian diet, you can doctor up canned enchilada sauce using vegetarian broth.