Real Recipes From Real Home Cooks ®

black bean enchiladas

review
Private Recipe by
Raven Higheagle
Prescott, AZ

Enchiladas, what can I say other than really good, really hearty, and can be made form pretty much anything.

yield serving(s)
cook time 20 Min
method Bake

Ingredients For black bean enchiladas

  • 1 pkg
    dried black beans
  • salt pork
  • vegetable oil
  • 1 lg
    package corn or flour tortillas
  • 1 lg
    onion chopped and sauteed in butter
  • 1 lg
    carton sour cream
  • 1/2 lb
    queso fresco, grated
  • fresh cilantro leaves, chopped
  • 1 c
    shredded lettuce
  • 1 c
    tomatoes, seeded and chopped
  • 1 c
    ripe avocado, chopped
  • 1 c
    green onion tops, chopped

How To Make black bean enchiladas

  • 1
    Soak 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.
  • 2
    Mash 2/3 of the beans while warm. Add the whole beans to the mixture.
  • 3
    Pour 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.
  • 4
    Preheat oven to 350 degrees and grease a 9x13x2 inch baking dish.
  • 5
    Fill center of tortilla with a large heaping tablespoon of bean mixture, sprinkle with sauté onion and roll up.
  • 6
    Place 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.
  • 7
    Serve with you favorite hot sauce, shredded lettuce, chopped tomatoes, and chopped avocados, and chopped green onion. NOTE: For a richer version use flour tortillas.
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