Bean & Cheese Enchiladas

The perfect family meal for a chilly fall weeknight. Enjoy the cheesy goodness of these vegetarian enchiladas. Great with chips on the side, and topped with your favorites like avocado slices, sour cream, chopped fresh cilantro and scallions. Like it a little spicier? Feel free to add a little cayenne and/or top with your favorite hot sauce.

corn tortillas

Filling:

  • 1 ½ cups cooked black beans
  • 1-2 cups cheddar cheese
  • ½ cup sliced black olives
  • ¼ cup chopped onion
  • 6 corn tortillas

Sauce:

  • 8 oz tomato sauce
  • 8 oz water
  • chili powder to taste
  • salsa or taco sauce to taste

Instructions:

Mix all sauce ingredients in a saucepan; heat to boiling, reduce heat and simmer 10 minutes. Place a skim coat of sauce on the bottom of an 8”x 8” baking pan. Dip a tortilla in the remaining sauce, fill tortilla with beans, cheese, olives and onion and roll up. Place in baking dish. Repeat with remaining tortillas. Pour sauce and grated cheese over top. Bake at 350°F for 30 minutes.