Description
A quick and easy version of the classic enchiladas designed for busy weeknights. These lazy enchiladas pack bold Mexican flavors with minimal prep and fuss, making them a perfect comforting meal when time is short.
Ingredients
– 8 small tortillas (corn or flour)
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup enchilada sauce (store-bought or homemade)
– 1 cup shredded cheese (Mexican blend or cheddar)
– 1 small onion, finely diced
– 1 bell pepper, diced
– 1 tsp garlic powder
– Salt and pepper, to taste
– Optional: 1 cup shredded cooked chicken (for non-vegetarian version)
– Optional: 1/2 cup corn kernels
– Optional: 1/2 cup sour cream or Greek yogurt for topping
– Optional: Fresh cilantro for garnish
Instructions
1. Preheat your oven to 375°F (190°C).
2. Warm the tortillas in the microwave for about 30 seconds to make them more pliable.
3. In a mixing bowl, combine black beans (and chicken if using), diced onion, bell pepper, half the shredded cheese, garlic powder, salt, pepper, and corn kernels if desired.
4. Spoon an equal amount of the mixture onto each tortilla and roll them up tightly.
5. Place the rolled tortillas seam-side down in a greased baking dish.
6. Pour the enchilada sauce evenly over the tortillas and sprinkle with the remaining cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with a dollop of sour cream or Greek yogurt if desired.
Notes
– For a vegetarian version, simply omit the chicken.
– You can add extra spices or a dash of cumin for additional flavor.
– Customize with extra veggies like zucchini or spinach if desired.
– Leftovers can be refrigerated in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 25mg