Best Spicy Black Bean Enchiladas Recipes

SPICY BLACK BEAN, GREEN CHILI & CHEESE ENCHILADAS

Steps:

• Preheat oven to 375*F. and position a baking rack in the middle of the oven.
• Combine black beans, green chilies, sour cream and manchego(or other) cheese in a mixing bowl. Taste and add salt and pepper if desired. Add cumin if using, but fine without. Set aside.
• Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
• Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside.
• If using corn tortillas drench them in hot oil before rolling up(this will soften them and make them easier to roll up).
• Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled - should be about 10-12 enchiladas.
• Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
• Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
• Will keep in the fridge for a couple days.
• Reheat in oven or microwave.

SPICY BLACK BEAN & CHICKEN ENCHILADAS

Steps:

• Heat oven to 375°F Combine chicken, chili powder and cumin in 10-inch skillet; stir in beans. Cook over medium-high heat, stirring occasionally, until mixture is heated through (2 to 3 minutes). Remove from heat; stir in 1/2 cup sour cream.
• To assemble each enchilada, spread 1 tablespoon enchilada sauce on tortilla. Place 1/2 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. Roll up tortilla; place into greased 13x9-inch baking dish, seam-side down. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil.
• Bake for 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.
• To serve, top each enchilada with dollop of remaining sour cream; sprinkle with green onions. Serve with chopped tomato and shredded lettuce, if desired.

SPICY BLACK BEAN AND CHEESE ENCHILADAS

Steps:

• Heat oven to 375 degrees. Stir together water and seasoning mix in skillet. stir in beans. Cook over med-high heat until mixture just comes to a boil (2-3 min). Reduce heat to low. Cook stirring occasionally, until mixture is thickened (3-4 min). Remove from heat. Stir in 1/2 c sour cream. To assemble each enchilada, spread 1 tbsp enchilada sauce on tortilla. Place 1/3 c bean mixture in center. sprinkle w/ cheese. Roll up. Place in greased baking pan, seam side down. Repeat w/ remaining tortillas. Pour remaining sauce over enchiladas. Cover w/ foil. Bake for 15 min or until heated through. Uncover. sprinkle w/ cheese. continu baking uncovered for 3-5 min. or until cheese is melted. Top w/ sour cream, olives, onions.

SPICY BLACK BEAN ENCHILADAS

Steps:

• 1. Thaw and dice MORNINGSTAR FARMS® Spicy Black Bean Burgers. In a large bowl, mix together tomatoes, onions, burger pieces and chilies. Set aside.2. Prepare tortillas by placing a moistened paper towel on a microwave safe dish. Place tortilla on top of paper towel. Repeat by using moistened towel then tortilla stacking until 4 tortillas are on plate. Cover stack of tortillas with moistened paper towel. Microwave at HIGH for 40 seconds.3. Place 1/4 cup of the burger mixture on each tortilla. Wrap tortilla and place seam side down on a 9 x 12 baking dish coated with cooking spray. 4. Repeat steps 3 and 4 until all 12 tortillas are completed. Spread enchilada sauce over tortillas. Cover baking dish.5. Bake at 350°F for 15 minutes. Remove cover and spread sour cream on top of the enchiladas, followed by the cheese. Bake an additional 10 minutes or until the cheese is hot and bubbly.