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Black Bean Filling for Enchiladas


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Rate this recipe 4.4/5 (7 Votes)


  • 1/2 cup chopped onion (1 medium)
  • 1 /.2 cup chopped carrot (1 medium
  • 1 medium fresh jalapeno chile pepper, stemmed, seeded, and finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil or olive oil
  • 1/2 cup sour cream
  • 1/3 cup purchased mole sauce
  • 2 tablespoons water
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 10 oz can of enchiladas sauce or make your own
  • 1 cup shredded Monterey Jack cheese
  • 8 Tortillas


Servings 8
Preparation time 10mins
Cooking time 60mins


Step 1

ln a large skillet, cook onion, carrot, chile pepper, and garlic in hot oil until onion and carrot are tender. Remove skillet from heat. In a small bowl, combine sour cream, mole sauce, and the water. Stir sour cream mixture, beans, and cheese into onion mixture in skillet.

To assemble: Pre-heat oven to 350F

In the center of each tortillas place about 1/3 cup filling, then carefully roll up the filled tortilla. Place sauce, enchiladas, and cheese in a 3-quart rectangular baking dish. Bake enchiladas, covered, in a 350F oven about 25 minutes or until heated through. Uncover and cook another 5 minutes for browning cheese.


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