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

How to Make Black Bean Enchiladas


  • 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.

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