Categories: dinner, enchiladas, not tried, vegetarian
Ingredients
- 1 large onion, chopped
- 1 green pepper, chopped
- 2 Tbsp. chicken broth
- 2 15-oz. cans black beans, rinsed and divided
- 1 1/2 c. salsa, divided
- 12 flour tortillas (6-inch)
- 1/2 c. shredded cheddar cheese
- 1/2 c. shredded mozzarella cheese
- Sour cream
- Tomatoes, chopped
- Guacamole
Directions
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eheat oven to 350.
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In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes until tender.
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Mash 1 can of black beans and add to skillet with 3/4 c. of salsa with remaining unmashed beans. Heat through.
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Spoon 1/4 c. mixture down center of each tortilla. Roll up and place seam-side down in a coated 9×13 pan.
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Spoon remaining salsa over top.
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Cover and bake 15 minutes.
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Uncover; sprinkle with cheese and bake 5 minutes longer.
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Garnish with sour cream, chopped tomatoes, and guacamole.