Mihc's Black Bean Enchilada Bake Recipe

Name: Mihc's Black Bean Enchilada Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: Tomato Sauce; Tomato Juice; Water; Ground Cumin; Salsa; 2 teaspoons chili powder; Soy Crumbles; Dry Onion Soup Mix; Canned Black Beans; 1/2 medium onion, diced; Fresh Cilantro; 6-8 corn tortillas; Raw Cashews; Nutritional Yeast Flakes; Cooked Brown Rice; 1 teaspoon garlic powder; Onion Powder; Fresh Lemon Juice

A healthy and flavorful black bean enchilada bake bursting with spicy zing! This easy recipe is perfect for a weeknight dinner and comes together quickly. Made with canned black beans (adjust salt to your preference – see note!), it's a delicious and satisfying meal that's surprisingly simple to prepare. Note: If using low-sodium black beans, add 1 teaspoon of salt to the recipe.

Prep Time 20 mins

Cook Time 30 mins

Calories 285.7 kcal

Protein 34g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mihc's Black Bean Enchilada Bake

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How to Make Mihc's Black Bean Enchilada Bake

Preheat oven to 375°F (190°C).
In a large bowl, combine the cooked black beans, corn, diced onion, diced bell pepper, chili powder, cumin, garlic powder, oregano, and salt. Mix well.
Stir in the enchilada sauce until evenly coated.
Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
Fill each corn tortilla with about 1/2 cup of the black bean mixture and roll tightly.
Place the filled tortillas seam-down in the baking dish.
Pour the remaining enchilada sauce over the enchiladas.
Top with shredded cheddar cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Let stand for 5 minutes before serving. Garnish with your favorite toppings, such as sour cream, avocado, or cilantro.