Vegetarian Black Bean Enchiladas

Name: Vegetarian Black Bean Enchiladas
Cook time: 35 min
Cuisine: Mexican recipes
Ingredients: 1 can of GOYA Black Beans in sauce; 2 cans red sauce for enchiladas; 16 units of Wheat Totillas; 2 cups shredded cheese mixture; 3 whole chives

Mexican recipes

Legumbres

Dinner

Easy

35'

Preparing delicious vegetarian enchiladas is very easy with GOYA Black Stewed Beans! They are already seasoned with onion, peppers and extra virgin olive oil; which is ideal as a filling for our enchiladas. Simply simmer the stewed beans to thicken and make them extra creamy, then place them on top of corn tortillas and top with cheese and chives before rolling. To finish add enough enchilada sauce and bake until fragrant.

Ingredients Preparation Share

Ingredients

1 can of GOYA Black Beans in sauce
2 cans red sauce for enchiladas
16 units of Wheat Totillas
2 cups shredded cheese mixture
3 whole chives

Preparation

Heat the oven to 220 ° C. In a small saucepan and over medium heat, add the stewed black beans. Cook, stirring occasionally, until beans thicken, about 10 minutes.
To assemble the enchiladas: Spread a cup of sauce in the bottom in a 23cm x 33cm baking dish. Apart, place in the center of each tortilla, 2 tbsp. black beans with sauce, 1 tbsp. grated cheese and 1 tsp. chives. Roll the tortilla tightly and place it on the baking sheet with the zipper side down. Pour the remaining enchilada sauce over the tortillas and top with the remaining cheese.
Bake the enchiladas until the filling and sauce are hot and the cheese is melted, about 10 minutes. Add the rest of the chives and serve.