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Black Bean Enchiladas

Source of Recipe


Pillsbury Complete Cookbook






List of Ingredients



• 2 (10-oz.) cans enchilada sauce
  
• 1 Tbsp olive or vegetable oil
  
• 1 onion, sliced and separated into rings
  
• 1 small red bell pepper, sliced
  
• 3 garlic cloves, minced
  
• 1 (15-oz.) can black beans, drained and rinsed
  
• 8 (6-inch) soft corn tortillas, heated
  
• 8 oz. (2 cups) shredded colby-Monterey Jack cheese blend
  






Instructions



1. Heat oven to 425 degrees (F). Spoon 2/3 cup of the enchilada sauce in bottom of ungreased 12x8-inch (2-quart) baking dish.
   
   
2. Heat oil in medium skillet over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 2 to 3 minutes or until onion is tender.
   
   
3. In medium bowl, combine onion mixture and beans; mix well. Spoon about 2 tablespoons bean mixture down center of each tortilla. Top each with 2 tablespoons cheese; roll up. Place, seam side down, over enchilada sauce in baking dish.
   
   
4. Spoon remaining enchilada sauce over filled enchiladas. Sprinkle with remaining 1 cup cheese.
   
   
5. Bake at 425 degrees for 15 to 20 minutes or until thoroughly heated.
   
   Yield: 8 enchiladas