Black Bean Enchiladas

Raven Higheagle


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

☆☆☆☆☆ 0 votes
Serves 6 to 8
24 Hr 55 Min
20 Min


1 pkg
dried black beans
salt pork
vegetable oil
1 large
package corn or flour tortillas
1 large
onion chopped and sauteed in butter
1 large
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


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.
2Mash 2/3 of the beans while warm. Add the whole beans to the mixture.
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.
4Preheat oven to 350 degrees and grease a 9x13x2 inch baking dish.
5Fill center of tortilla with a large heaping tablespoon of bean mixture, sprinkle with sauté onion and roll up.
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.
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.