By emensah m
Preheat your oven to 375°F (190°C).
Chop the onion and cilantro finely.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the black beans to the skillet. Season with salt and black pepper. Cook for another 5 minutes, stirring occasionally.
Gently warm the corn tortillas in a separate skillet or microwave for 30 seconds to make them more pliable.
Spread 1/2 cup of the enchilada sauce evenly over the bottom of a baking dish.
Spoon a portion of the black bean mixture and a sprinkle of cilantro onto each tortilla. Roll them up tightly and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle the cheese evenly over the enchiladas.
Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
Garnish with the remaining cilantro before serving.
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This Vegetarian Mexican Main Course recipe is ready in 45 minutes and features corn tortillas, black beans, cheese and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 375°F (190°C).
Chop the onion and cilantro finely.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the black beans to the skillet. Season with salt and black pepper. Cook for another 5 minutes, stirring occasionally.
Gently warm the corn tortillas in a separate skillet or microwave for 30 seconds to make them more pliable.
Spread 1/2 cup of the enchilada sauce evenly over the bottom of a baking dish.
Spoon a portion of the black bean mixture and a sprinkle of cilantro onto each tortilla. Roll them up tightly and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle the cheese evenly over the enchiladas.
Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
Garnish with the remaining cilantro before serving.
Calories per Serving: 350
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