black bean enchiladas
Enchiladas, what can I say other than really good, really hearty, and can be made form pretty much anything.
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yield
serving(s)
cook time
20 Min
method
Bake
Ingredients For black bean enchiladas
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1 pkgdried black beans
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salt pork
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vegetable oil
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1 lgpackage corn or flour tortillas
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1 lgonion chopped and sauteed in butter
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1 lgcarton sour cream
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1/2 lbqueso fresco, grated
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fresh cilantro leaves, chopped
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1 cshredded lettuce
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1 ctomatoes, seeded and chopped
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1 cripe avocado, chopped
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1 cgreen onion tops, chopped
How To Make black bean enchiladas
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1Soak beans overnight, in a large stock pot. Drain and place back in pot and cook to package directions with cubed salt pork. Remove salt pork.
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2Mash 2/3 of the beans while warm. Add the whole beans to the mixture.
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3Pour oil in an 8-inch skillet 1/2 inch deep and heat to warm. Fry tortillas in oil until softened (about 3 seconds.) Drain on paper towels.
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4Preheat oven to 350 degrees and grease a 9x13x2 inch baking dish.
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5Fill center of tortilla with a large heaping tablespoon of bean mixture, sprinkle with sauté onion and roll up.
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6Place in baking dish seam side down. Spread with sour cream and cheese. Cover with foil and bake for 15 to 20 minutes. Garnish with chopped fresh cilantro.
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7Serve with you favorite hot sauce, shredded lettuce, chopped tomatoes, and chopped avocados, and chopped green onion. NOTE: For a richer version use flour tortillas.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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