Rice Free Classic Black Bean Enchiladas

Total time55 min

Prep time20 min

Cook time35 min

4.7

(25)

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Ingredients

4 servings

For the filling

2 tbsp olive oil, divided
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
2 cans (15 oz each) black beans, drained and rinsed
¼ cup water
salt and pepper to taste

For the sauce

2 cups red enchilada sauce (store-bought or homemade)

For assembly

8 corn tortillas (6-inch)
2 cups shredded monterey jack cheese, divided

For serving

¼ cup fresh cilantro, roughly chopped (optional)
½ cup sour cream (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a thin film of oil or cooking spray.
2
Heat 1 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

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