Vegetarian Black Bean Enchiladas
These vegetarian enchiladas are simple to make and delicious! The beans in the black bean soup come already seasoned with onions, peppers and extra virgin olive oil. The beans, in corn tortillas are topped with cheese (or vegan cheese) and scallions. The dish is smothered in enchilada sauce and baked until hot and cheese melts. These enchiladas make a great meal any time!
This recipe comes to us from Goya.
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Prep time: 5 minutes
Total time: 35 minutes
Serves 8
Ingredients:
- 2 cans (15 oz. each) Goya black bean soup (or similar)
- 2 cans red enchilada sauce
- 16 Goya corn tortillas, heated according to package directions (or similar)
- 2 cups shredded Mexican 4-cheese blend, divided (or vegan shredded cheese)
- 3 scallions, thinly sliced, divided
Directions:
1. Heat oven to 425°F. Add black bean soup to small saucepan over medium-high heat; bring soup to boil. Cook, stirring occasionally, until bean mixture thickens, about 10 minutes.
2. Assemble enchiladas: Spread 1 cup sauce in bottom of 9”x13” baking dish. In center of each tortilla, add 2 tbsp. black beans with sauce, 1 tbsp. shredded cheese (or vegan cheese) and 1 tsp. scallions. Tightly roll tortilla and place seam-side down in baking dish. Top rolled tortillas with remaining enchilada sauce; sprinkle with remaining cheese (or vegan cheese).
3. Bake enchiladas until filling and sauce are hot and cheese is melted, about 10 minutes. Sprinkle with remaining scallions; serve.