Black Bean Enchilada

Name: Black Bean Enchilada
Ingredients: 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; 3 garlic cloves, minced; 1 (15 oz.) can black beans; 8 (6-inch) tortillas; 1 (8 oz.) pkg. Colby or Monterey Jack cheese

8 ingredients

1 steps

Ingredients

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
3 garlic cloves, minced
1 (15 oz.) can black beans
8 (6-inch) tortillas
1 (8 oz.) pkg. Colby or Monterey Jack cheese

Directions

1

Preheat oven to 425°. 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.