Black Bean Enchiladas


Black Bean Enchiladas

Recipe by Julia Pacheco
Course: DinnerCuisine: MexicanDifficulty: Easy


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  • 1 lb dry black beans

  • 6 cups water

  • 2 tbs olive oil

  • 2 bay leaves

  • 1 tsp oregano

  • 1/2 tbs chili powder

  • 1 tbs salt

  • 28oz red enchilada sauce

  • 18 corn tortillas

  • 4 oz cheddar cheese, shredded


  • Preheat oven to 375 degrees
  • Rinse your beans in cold water and remove any bad beans. Place the beans into an instant pot and add in the water, oil, and seasonings stir well. Place the lid on top set it to sealing and press the bean button for 30 minutes. After the cooking time do a natural release for 10 minutes. Strain the beans so mostly all of the liquid is gone and set the beans to the side.
  • Grease a 9×13 baking dish with nonstick spray. Pour 1 cup of the enchilada sauce to the bottom of the pan lay six of the tortillas over the enchilada sauce add a generous amount of beans over the tortillas then repeat to make a total of three layers. Cover the top with the cheese. Bake for 25-30 minuets. Top with your favorite toppings and enjoy!

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  1. I added one can of hatch green chiles- 73 cents- to 2 layers for flavor!

  2. Darla Martinez

    Do you use the entire 1 lb of black beans in the recipe?

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