Posted by: Andi Angel | May 16, 2012

Speedy-healthy Black Bean Enchiladas


I made these for my mom on Mother’s Day – I think she liked how quick and simple they were compared to the meat-filled ones she loves but doesn’t make often due to the time and involvement.

Tasty and healthy enchiladas in 30-40 minutes? Yes, please!

4 Tbsp. olive oil

2 15oz. cans black beans

8-12 oz. sliced mushrooms (omit or substitute another ingredient if you’re not a mushroom fan)

6oz can pitted olives (sliced, or buy sliced olives)

1 1/2  tsp. chili powder

1 tsp. cumin

1 28oz. can enchilada sauce (Colorado red chile sauce)

4 Cups cheese (cheddar, jack, pepperjack, or blend)

14? corn tortillas

In large pan, heat oil, beans, mushrooms, olives and spices on med-low to med.

When mushrooms have cooked down (about 10 minutes), stir in 1/4 of the enchilada sauce and 1/4 to 1/3 of the cheese.

Warm the tortillas or dip them in sauce to keep them from cracking as you work. (If you choose to warm them, pour another 1/4 of the enchilada sauce into the pan or pans first – use glass baking pans.) Spoon in the filling and roll them up, stacking closely in the pans.

Top with remaining sauce, then remaining cheese. Bake at 350F for 20-25 minutes.

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