Black Bean Enchiladas

Name: Black Bean Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 850 grams black beans, rinsed, drained, and divided; 1 teaspoon chili powder; 8 8-inchs (8-inch) flour tortillas; 1 teaspoons garlic powder; 1 teaspoons ground cumin; 1 teaspoons onion powder; 118 milliliters TOSTITOS Monterey Jack Queso Dip; 454 grams medium salsa; 118 milliliters sour cream

Black Bean Enchiladas might be just the main course you are searching for. One portion of this dish contains approximately 14g of protein, 10g of fat, and a total of 337 calories. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up onion powder, tostitos monterey jack queso dip, cream, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Mash 1 can of beans in a bowl; add remaining beans, chili powder, and next 3 ingredients, stirring until blended. Stir together salsa, queso dip, and sour cream in a medium bowl.

Ingredients you will need

Chili Powder

Sour Cream

Cheese Dip

Beans

Salsa

Equipment you will use

Bowl

Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 2 Tbsp. salsa mixture.

Ingredients you will need

Tortilla

Salsa

Roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish.

Ingredients you will need

Tortilla

Roll

Equipment you will use

Baking Pan

Pour remaining salsa mixture evenly over tortillas.

Ingredients you will need

Tortilla

Salsa

Bake, covered, at 350 for 30 to 35 minutes or until thoroughly heated.

Equipment you will use

Oven

Equipment

Bowl

Baking Pan

Oven

Ingredients

Servings:

850grams

black beans, rinsed, drained, and divided 1teaspoon

chili powder 88-inchs

(8-inch) flour tortillas 1teaspoons

garlic powder 1teaspoons

ground cumin 1teaspoons

onion powder 118milliliters

TOSTITOS Monterey Jack Queso Dip 454grams

medium salsa 118milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.