CREAMY BLACK BEAN ENCHILADAS
This was based on a Cambells recipe that called for chicken instead of black beans. I like it better with beans than with chicken. To make this recipe totally vegetarian, you could use cream of mushroom soup.
Provided by Shiraz
Categories Black Beans
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine soup, sour cream, picante sauce, and chili powder.
- In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
- Divide bean mixture into tortillas.
- Roll with seam down in a 9x13 pan.
- Pour remaining sauce over top of enchiladas.
- Cover and bake at 350 for 40 minutes.
- (I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.) After baking, top with green onion and tomato.
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Choice Obdate
[email protected]The recipe was easy to follow and the enchiladas were delicious. I would highly recommend this recipe.
Bhai6621 bhandari
[email protected]These enchiladas were easy to make and turned out great! I will definitely be making them again.
Josephmery Geethanjali
[email protected]The filling was a bit bland for my taste, but the sauce was delicious. I would recommend adding some extra seasoning to the filling next time.
ANTHONY LITTLE
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Malik Imad
[email protected]These enchiladas were a hit with my family! The black beans were creamy and flavorful, and the sauce was perfectly spicy. I will definitely be making these again.