These Easy Black Bean Enchiladas are super quick to make,and really yummy! They’re a fabulous 30-minute meal that’s perfect for Meatless Monday, and it’s a great freezer meal too! This delicious recipe is a family favorite and sure to become one of your go-to weeknight meals.
Place half of the beans, chipotle paste, chili powder, and cumin in the bowl of a food processor; process until finely chopped, scraping down the sides of the bowl a few times. Add a little of the sour cream if necessary to loosen the mixture up.
Stir together the pureed black beans, remaining whole beans, sour cream, and corn in a large bowl. Taste for seasoning.
Spoon ½ cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover with aluminum foil that's been sprayed with non-stick spray, and bake at 350° F for 20 minutes or until thoroughly heated.
Notes
Garnish enchiladas with avocado, guacamole, chopped green onions, sour cream, or whatever your heart desires.Adapted from Cooking Light