Vegetarian Black Bean Enchiladas

• Vegetarian

• Produce

  • 1 Avocado
  • 1 15 oz. can Black beans
  • 1 4 oz. can Chiles
  • 1 Cilantro
  • 1 Red bell pepper
  • 1/2 Sweet onion {about 1 cup}
  • 1 14.5 oz. can Tomatoes, fire-roasted

• Condiments

  • 1 Salsa

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 10 Tortillas

• Dairy

  • 3 cups Cheddar cheese, sharp
  • 1 Sour cream

• Prepared

  • 12 oz Enchilada sauce, homemade or store bought

Found on acedarspoon.com

Description

Ingredients

• 2 Tablespoons olive oil
• 1 red bell pepper, chopped
• 1/2 sweet onion {about 1 cup}
• 1 - 15 oz. can of black beans, drained and rinsed
• 1 -14.5 oz. can fire roasted, diced tomatoes
• 1 - 4 oz. can diced chiles
• 12 oz. enchilada sauce {homemade or store bought}
• 10 tortillas
• 3 cups sharp cheddar cheese, divided {or cheese of your choice}
• Cilantro
• Avocado
• Sour Cream
• Salsa

Directions

• Preheat the oven to 350 degrees F.
• In a large skillet heat the 2 Tablespoons olive oil over medium high heat. Add the bell pepper and onion and sauté until the onion is soft. Add the black beans, fire roasted tomatoes and diced chiles and cook for another 2 minutes. Remove from the heat and set aside.
• Spray a 9 x 13 inch dish with non-stick cooking spray. Place tortillas on a large plate or cutting board. Using a spoon place 2-3 spoonfuls of the black bean mixture into the center of the tortilla, a sprinkle of cheese and a drizzle of enchilada sauce and roll it until closed. Place seem side down in the dish. Continue to do all of the tortillas laying them side by side.
• Drizzle the remaining enchilada sauce on top of the enchiladas followed by the cheese. Bake for 20 minutes, or until the cheese is melted and the enchiladas are heated through.
• Remove from the oven and garnish with fresh cilantro, sour cream and avocado.