Creamy Black Bean Enchiladas

"This was based on a Cambells recipe that called for chicken instead of black beans. I like it better with beans than with chicken. To make this recipe totally vegetarian, you could use cream of mushroom soup."
 
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photo by slickchick photo by slickchick
photo by slickchick
Ready In:
1hr
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Combine soup, sour cream, picante sauce, and chili powder.
  • In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
  • Divide bean mixture into tortillas.
  • Roll with seam down in a 9x13 pan.
  • Pour remaining sauce over top of enchiladas.
  • Cover and bake at 350 for 40 minutes.
  • (I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.) After baking, top with green onion and tomato.

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Reviews

  1. This is soooo good, SF Girl. My husband wanted me to make it with chicken, so we compromised. I used 1 can of the black beans and an equal amount of cooked chicken. What great flavor and I can't wait to make it for guests. Thank you so much for sharing this. It's a keeeper.
     
  2. This was great... used Pace Hot sauce instead of medium. Good with spanish rice.
     
  3. We really enjoyed this. Liked that it was meatless. Was very easy to prepare. I did add 1 tsp cumin, it's a great spice for Mexican food. Served it with Green Cilantro Rice (108262). Made for a great dinner.
     
  4. This has quickly become one of my family's favorite dishes. The flavors blend so well together and it is very creamy.
     
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