Print Recipe

Black Bean and Vegetable Enchiladas

Ingredients

  • 3 cups dried black beans
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 cup julienned green bell pepper
  • 1 cup julienned red bell pepper
  • 1 cup julienned onion
  • 1 cup julienned carrots
  • 1 tablespoon fajita seasoning
  • 2 tablespoons chopped cilantro
  • 1 tablespoon ground cumin
  • 1 tablespoon lemon juice
  • 2 cups chopped green onions
  • 1 cup shredded Monterey jack cheese
  • 1 cup shredded Cheddar cheese
  • 12 (8-inch) flour tortillas
  • 2 cups tomato sauce*
  • 1 cup salsa
  • 1 tablespoon chopped fresh oregano
  • 1 cup sour cream
  • 1 cup guacamole

Instructions

  1. * To prepare tomato sauce: Melt 2 tablespoons margarine over medium high heat. Stir in 1/2 cup chopped onion and 3/4 minced garlic; cook until onion is tender. Stir in 4 cups diced canned tomatoes, 1/4 cup chopped fresh basil, 1/4 teaspoon dried oregano leaves, 2 bay leaves, and a pinch of sugar. Reduce heat to low; simmer 20 minutes, stirring occasionally. Remove bay leaves.
  2. Cover beans with cold water; let stand overnight. Drain; place beans in medium saucepan. Cover with 2 quarts of water. Bring to a boil; reduce heat to low. Season with salt. Simmer 45 minutes or until cooked through; drain. Heat oven to 350 degrees F.
  3. Heat oil in large skillet; add garlic, cook until softened. Add green peppers, red peppers, onions, and carrots. Cook until tender. Stir in fajita seasoning, cilantro, cumin and lemon juice; mix well. Divide cooked beans in half. Mash one half; add to vegetables. Add to remaining beans, green onions and 1/2 cup Monterey Jack cheese and 1/2 cup Cheddar cheese. Divide filling onto tortillas. Fold 2 sides toward filling; roll up.
  4. Combine tomato sauce, salsa and oregano; pour over enchiladas. Sprinkle with remaining cheese.
  5. Bake for 30 minutes or until heated through and cheese is melted.
  6. Serve with sour cream and guacamole.

Yield: 6 servings; 4 cups tomato sauce


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.