Black Bean Enchiladas
Ingredients
- Cooking Spray
- 1 medium Yellow Bell Pepper
- 1 medium Onion
- 1 small bunch Cilantro
- 15 ounces Black Beans
- 15 ounces Diced Tomatoes
- 1 tablespoon Canola Oil
- 2 cloves Minced Garlic
- 1 teaspoon Chili Powder
- 1/4 teaspoon Red-Pepper Flakes
- 8 large Flour Tortillas
- 8 ounces Shredded Cheddar Cheese
Instructions
- Preheat oven to 350°F
- Spray casserole dish with cooking spray
- Chop yellow bell pepper, onion, and cilantro
- Rinse and drain black beans
- Drain tomatoes
- Heat canola oil in skillet on medium heat
- Add bell pepper, onion, garlic, and chili powder to preheated skillet
- Cover and cook for 5 minutes, stirring often
- Add beans
- Cook for 5 minutes
- Combine tomatoes, cilantro, and red-pepper flakes in mixing bowl
- Microwave tortillas for 1 minute
- Place equal amounts of bean mixture onto each tortilla
- Roll each tortilla into a tube
- Place tubes, seam side down, into casserole dish
- Cover tortillas with tomato mixture
- Cover the casserole dish tightly with foil
- Bake for 20 minutes in preheated oven
- Remove foil
- Scatter cheese over enchiladas
- Bake for 10 more minutes
- Serve
Notes
Tools
- 9x13 casserole dish
- Large skillet
- Small mixing bowl
- Mixing Spoon