Easy Skillet Black Bean Enchiladas
Serves: 4
Prep + Cook Time: 30 minutes (Prep = 10, Cook = 20)
Calories: 451
Ingredients:
15 oz can of black beans, drained
1 teaspoon canola oil
1/4 yellow onion, minced (about 1/3 cup)
3 cloves garlic
15-ounce can tomato sauce
1/3 cup water
4-ounce can mild green diced chilis
2 teaspoons chili powder
1 teaspoon oregano
1/2 teaspoon cumin
8 corn tortillas
8 ounces cheese (cheddar, cotija, queso fresco)
Directions:
Add the oil to a large, high-sided skillet set over medium heat. Once the oil shimmers, add onion and garlic and cook for 1 minute, just until softened.
Add tomato sauce, water, diced green chilis, chili powder, oregano, and cumin. Stir together, then let the sauce simmer on medium to medium-low while you assemble the enchiladas.
Put about 2 tablespoons of black beans down the center of each tortilla. (You don’t really have to measure it, just divide it evenly among the tortillas.) Sprinkle about 1 tablespoon cheese (just eyeball it to divide it among the tortillas) across the beans, and spoon 1-2 teaspoons sauce over the cheese.
Roll the enchilada up, and place it seam side down in the sauce. Nestle all 8 enchiladas in the pan. Spoon sauce over the top of the enchiladas.
Cover with a lid and let them simmer until the cheese is melted and the tortillas look a bit puffy, like they soaked up some sauce. This should take about 5 minutes.
Serve with sliced pickled jalapenos, sour cream, fresh cilantro and sliced avocado.