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Black Bean Enchiladas With Salsa Verde

Black Bean Enchiladas With Salsa Verde prepared dish

These black bean enchiladas are filled with a savory mixture of black beans, cheese, and spices, then topped with a vibrant salsa verde. This dish is perfect for a hearty dinner and is sure to please both vegetarians and meat lovers alike.

This recipe is mexican style, dinner, scaled for 4 servings, with 20 min prep and 30 min cook.

Prep: 20 min · Cook: 30 min · Total: 50 min · Serves: 4

Quick cooking notes

  • Core ingredients include pepper, olive oil, black beans, salsa verde.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 0.25 tsp pepper
  • 1 tbsp olive oil
  • 2 cups black beans (cooked and drained)
  • 1 cup salsa verde
  • 1 medium lime (juiced)
  • 0.5 cup cilantro (chopped)
  • 2 cloves garlic (minced)
  • 0.5 tsp salt
  • 1 medium onion (chopped)
  • 1 tsp cumin
  • 8 pieces corn tortillas
  • 1 cup cheddar cheese (shredded)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until softened.
  3. Add the cooked black beans, cumin, salt, and pepper to the skillet, mixing well to combine.
  4. Remove the skillet from heat and stir in half of the shredded cheddar cheese and the chopped cilantro.
  5. Warm the corn tortillas in a dry skillet or microwave until pliable.
  6. Fill each tortilla with the black bean mixture, roll them up, and place them seam-side down in a baking dish.
  7. Pour the salsa verde over the enchiladas and sprinkle the remaining cheddar cheese on top.
  8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  9. Serve hot, garnished with additional cilantro and a squeeze of lime juice.

Nutrition (per serving)

  • Calories: 350
  • Protein: 15 g
  • Fat: 10 g
  • Carbohydrates: 50 g
  • Fiber: 12 g
  • Sugar: 2 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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