Black Bean Enchiladas - Recipe from Price Chopper
Black Bean Enchiladas
These hearty vegetarian enchiladas are great for meatless Mondays.
These hearty vegetarian enchiladas are great for meatless Mondays.
- Heat oven to 350°. Spray 11x7-inch (2-quart) baking dish with cooking spray. In a 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans, and 1 cup of the cheese. Remove from heat.
- On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften. Place ¼ cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining cheese.
- Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Add optional toppings.
