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.

ADAPTED FROM: SIMPLYRECIPES