Gluten-Free Black Bean Enchiladas
Ingredients
- 12 tortillas, corn
- 1 can black beans
- 1/2 extra large onion, diced
- 1 green bell pepper, diced
- 1 oz spinach leaves - fresh (optional)
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 6 oz Enchilada Sauce (I prefer La Preferida)
- 4 oz shredded cheese
- 4 tbsp sour cream or Greek Yogurt
Instructions
- Preheat oven to 350 F. Dice onion (and any other preferred vegetables such as bell peppers) and sauté in a medium pan over medium heat. Cook until onions are translucent. Add spinach and cook until it's wilted. Add black beans and spices, and stir ingredients together. Season filling as preferred
- To prepare tortillas, heat them in a skillet, 10 seconds per side. Then, dip them in Enchilada sauce. **Note- it is important to do this with WARM tortillas. Otherwise they will break as you try to fill and roll the enchiladas.
- Fill corn tortillas with black bean and vegetable mixture, approximately three tablespoons. Roll to enclose, and place in a casserole dish, seam side down.
- Top with additional enchilada sauce and shredded cheese. Bake at 350 degrees for 20 minuets. Garnish with sour cream.
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