Black Bean Enchiladas
- one small onion, chopped
- one bell pepper, diced
- 1 tablespoon butter or oil
- 1 can black beans, rinsed and drained
- 1 can red enchilada sauce
- 1 jar salsa
- 1 package flour tortillas (or corn, if you prefer)
- 8 to 12 oz. cheese, grated (I used sharp cheddar)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 to 1 teaspoon Creole seasoning (or salt plus a pinch of cayenne)
- 1 teaspoon sugar
Preheat oven to 350 degrees. Sauté onion and bell pepper in oil or butter until onion is translucent. Add sugar and seasonings then cook a minute or two longer. Add drained black beans. Spread about half a cup of salsa on the bottom of baking dish. Fill each tortilla with a couple of tablespoons of bean mixture and a little cheese and roll up, placing seam side down in baking dish. If you warm the tortillas first in the microwave, they will roll easier.
Spread remaining salsa over enchiladas and pour can of enchilada sauce over all. Sprinkle with remaining cheese and bake until hot and bubbly. Serve with a dollop of sour cream. You can also add frozen corn to the bean mixture and top with black olives.
These were probably the best enchiladas we’ve ever had. I will definitely be making them again!