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Black Bean Enchiladas

Ingredients

  • 1 8 oz. pkg Velveeta, either plain or Mexican, cubed
  • 1 4 oz. can chopped green chilies, drained
  • 1/4 cup milk
  • 2 cans black beans, lightly drained
  • 1 t. chili powder
  • 1 lime, zest and juice
  • 8 8" flour tortillas
  • garnishes: salsa fresca, sour cream, avocado, chopped cilantro, etc.

Instructions

  • Grease a casserole dish and preheat the oven to 350°. Put the Velveeta, green chilies, and milk or half-and-half in a microwave safe bowl. Heat 30 seconds at a time until melted. Stir.
  • Meanwhile, combine black beans, chili powder, and zest and juice of the lime. Lay the tortillas out on the counter or table and divide the seasoned beans among them. Roll each enchilada and put seam-side down in the casserole dish. Pour the cheese sauce down the middle of the enchiladas. That way the edges are unsauced and get fabulously crispy. Bake for 30 minutes. Serve with salsa fresca, sour cream, and avocado.