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Cheesy Black Bean Enchiladas

with Old El Paso Red Enchilada Sauce, Cilantro, Pico de Gallo & Lime Crema

Cheesy Black Bean Enchiladas

Baked enchiladas filled with black beans and smothered in red enchilada sauce, then finished with cilantro, pico de gallo, and a bright lime crema.

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Ingredients

For 2 servings

  • 13.4 ounce Black Beans
  • ¼ ounce Cilantro
  • 6 unit Flour Tortillas
  • 1 unit Lime
  • 1 unit Long Green Pepper
  • ½ cup Mexican Cheese Blend
  • 10 ounce Mild Red Enchilada Sauce
  • 1 unit Red Onion
  • 1 unit Roma Tomato
  • 4 tablespoon Sour Cream
  • 1 tablespoon Southwest Spice Blend

Additional Ingredients

  • 1 tablespoon Butter
  • 2 teaspoon Cooking Oil
  • Pepper
  • Salt
Cheesy Black Bean Enchiladas
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories910
Protein27g
Carbs111g
Fat37g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For dairy-free, swap the sour cream and cheese for plant-based versions or skip the creamy topping entirely. For gluten-free, use gluten-free tortillas and make sure the enchilada sauce is certified gluten-free; black beans already make the filling naturally vegetarian.

What to serve with it

Serve with a crisp green salad, shredded lettuce, or simple cilantro-lime rice to balance the rich, saucy filling. A little extra pico de gallo, sliced avocado, or hot sauce on the side adds freshness and heat without overpowering the dish.

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