Easy Black Bean Enchiladas

Yield: 8 servings

Prep Time: 25 min

Cook Time: 30 min

Easy Black Bean Enchiladas


Two 15-ounce cans black beans, rinsed, drained and divided
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
One 16-ounce jar medium salsa
1/2 cup Monterey Jack Queso Dip (ie: Tostitos brand)
1/2 cup sour cream
Eight 8-inch flour tortillas


1. Mash 1 can 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.

2. Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 2 Tablespoons salsa mixture. Roll tortillas up, and place, seam-sides down, in a lightly-greased 13x9-inch baking dish. Pour remaining salsa mixture evenly over tortillas.

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

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