Black Bean Enchiladas
Black Bean Enchiladas are stuffed with seasoned black beans, vegetables, and cheese, then baked in a zesty sauce for a satisfying vegetarian dinner.
Servings: 6 servings
Ingredients
- 1 lb dry black beans
- 6 cups water
- 2 tbs olive oil
- 2 bay leaves
- 1 tsp oregano
- ½ tbs chili powder
- 1 tbs salt
- 28 oz red enchilada sauce
- 18 corn tortillas
- 4 oz cheddar cheese shredded
Instructions
- 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 9x13 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 minutes. Top with your favorite toppings and enjoy!
Video
Nutrition
Calories: 444kcal | Carbohydrates: 65g | Protein: 18g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 2492mg | Potassium: 446mg | Fiber: 14g | Sugar: 10g | Vitamin A: 1283IU | Vitamin C: 3mg | Calcium: 233mg | Iron: 4mg
