Mini Black Bean and Cheese Enchiladas

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This non-traditional finger food will revolutionize the way you look at basic enchiladas. Rather than spending time rolling the dough and filling individual enchiladas, our test kitchen experts found a way to bake all of the Tex-Mex flavor that we love into individual, pan-baked bites. You’ll never guess you can whip up these easy appetizers in only three steps. Simply bake flour tortillas in muffin pans, fill with all the fixin’s (like black beans, refried beans, enchilada sauce, green chilies, and shredded Monterey Jack cheese) and bake. Top with sour cream, lettuce, pico de gallo, and scallions. You can have these appetizers out in 30 minutes or less.

6 servings (3 enchiladas each constitutes a serving)

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  • 6

Ingredients

  • 2 2 2 (10-ct.) pkg. miniature (4-inch) flour tortillas
  • 2 2 2 (10-ct.) pkg. miniature (4-inch) flour tortillas
  • 2 2 2 (10-ct.) pkg. miniature (4-inch) flour tortillas
  • 1 1 can 1 (15-oz.) can black beans, drained and rinsed
  • 1 1 can 1 (15-oz.) can black beans, drained and rinsed
  • 1 1 can 1 (15-oz.) can black beans, drained and rinsed
  • 1 1 can 1 (15-oz.) can refried black beans
  • 1 1 can 1 (15-oz.) can refried black beans
  • 1 1 can 1 (15-oz.) can refried black beans
  • 1 1 can 1 (8-oz.) can red enchilada sauce
  • 1 1 can 1 (8-oz.) can red enchilada sauce
  • 1 1 can 1 (8-oz.) can red enchilada sauce
  • 1 1 can 1 (4-oz.) can chopped green chiles
  • 1 1 can 1 (4-oz.) can chopped green chiles
  • 1 1 can 1 (4-oz.) can chopped green chiles
  • 4 4 1 ounces Monterey Jack cheese, shredded (about 1 cup)
  • 4 4 1 ounces Monterey Jack cheese, shredded (about 1 cup)
  • 4 4 1 ounces Monterey Jack cheese, shredded (about 1 cup)
  • 1 1 1 cup shredded iceberg lettuce
  • 1 1 1 cup shredded iceberg lettuce
  • 1 1 1 cup shredded iceberg lettuce
  • 1/2 1/2 1/2 cup prepared pico de gallo
  • 1/2 1/2 1/2 cup prepared pico de gallo
  • 1/2 1/2 1/2 cup prepared pico de gallo
  • 1/2 1/2 1/2 cup sour cream
  • 1/2 1/2 1/2 cup sour cream
  • 1/2 1/2 1/2 cup sour cream
  • 3 3 3 tablespoons thinly sliced scallions
  • 3 3 3 tablespoons thinly sliced scallions
  • 3 3 3 tablespoons thinly sliced scallions

Preparation

Step 1

Preheat oven to 350°F. Gently tuck tortillas into lightly greased (with cooking spray) cups of 2 (12-cup) muffin pans. Bake in preheated oven until tortillas have hardened and browned slightly on the sides, 12 to 15 minutes.

Stir together black beans, refried black beans, enchilada sauce, and green chiles in a medium bowl. Divide mixture evenly among baked tortilla cups. Sprinkle with cheese, and bake at 350°F until cheese melts, about 15 minutes.

Transfer mini enchiladas from muffin cups to a serving platter. Top evenly with lettuce and pico de gallo. Drizzle with sour cream, and sprinkle with scallions.

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