Black Bean Enchiladas

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  • Serves: 4
  • Complexity: easy
Black Bean Enchiladas

Ingredients

  • 10-12 corn tortillas, steamed to soften
  • 1 can black beans, drained and rinsed
  • 1 can diced Ortega chiles
  • Half an onion, minced
  • 1 tsp Kampot pepper
  • 3 cloves garlic, minced
  • 1 24-ounce can enchilada sauce
  • Shredded cheddar cheese

Directions

  1. Sautee onion and garlic in a little olive oil.

  2. Mix in chiles, Kampot pepper and black beans.
  3. Spoon mixture into softened tortillas and roll. Repeat with each tortilla.
  4. Place in baking pan. Cover with enchilada sauce.
  5. Bake covered at 375 degrees for 20-25 minutes.
  6. Serve, topped with shredded cheese.

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