Black Bean Enchilada
Black Bean Enchilada is an moderately easy dinner. Made with 2 (10 oz.) cans mild enchilada sauce, 1 tbsp. olive or vegetable oil, 1 onion, sliced and separated into rings, 1 small red bell pepper, sliced and 3 garlic cloves, minced, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 425Β°. Spoon 2/3 cup enchilada sauce in the bottom of ungreased 12 x 8-inch baking dish.
Heat oil in skillet.
Add onion, pepper and garlic.
Cook and stir 2 to 3 minutes or until onions are tender.
Combine onion mixture and beans.
Spoon about 2 tablespoonfuls bean mix into each tortilla.
Top with 2 tablespoonfuls of cheese and roll up.
Place, seam side down, in enchilada sauce.
Spoon remaining sauce over the top.
Top with cheese.
Bake for 15 to 20 minutes.
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