Black Bean Filling for Enchiladas

Photo by Heather S.

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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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