Spicy Black Bean, Green Chili & Manchego Enchiladas
Spicy black bean enchiladas with green chilis, sour cream, Manchego cheese, and fiery red enchilada sauce. Perfect alongside fajita veggies and guacamole.
Preheat oven to 375 degrees F (190 C) and position a baking rack in the middle of the oven.
Combine black beans, green chilies, sour cream and manchego cheese in a mixing bowl. Taste and add salt and pepper if desired. Cumin may also be a good addition, but fine without. Set aside.
Warm the enchilada sauce in a large shallow pan over low-medium heat. Then turn off the heat.
Pour a small amount of enchilada sauce to lightly coat the bottom of a 9x13 dish (adjust pan size if altering batch size).
Transfer one tortilla at a time to the baking dish and flip to coat both sides. Then add 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled – should be about 10-12 enchiladas (as original recipe is written). As you go, add more of the warmed enchilada sauce to the baking dish to keep the tortillas lightly coated.
Top enchiladas with a bit more enchilada sauce down the middle (adding too much sauce can make these soggy).
Top with a bit more cheese and bake for 15-20 minutes or until the cheese is bubbly.
Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
Will keep in the fridge for a couple days. Reheat in oven or microwave.
Notes
*Nutrition information is a rough estimate for 2 enchiladas without additional toppings.