Chicken and Black Bean Enchiladas
These easy to make enchiladas will become a family favorite. This recipe uses frozen and canned ingredients for time and cost savings. Swap out ingredients to fit your taste and garnish with your favorite colorful toppings.
SERVES: 8 PREP TIME: 15 minutes COOK TIME: 25-30 minutes
Healthy twist on a classic dish
Whole grain tortillas, black beans, peppers and onions make these plant-based enchiladas a great source of fiber and protein.
Ingredients
1 tsp. olive oil
16 oz. frozen fajita blend vegetables (onions and peppers) thawed
1-19 oz. can red enchilada sauce (or 2 cups homemade) - divided
2 cups cooked chicken, shredded or diced
1-15 oz. can black beans, drained and rinsed
8 oz. shredded cheese, Mexican blend
8 high fiber tortillas, burrito size
Instructions
Preheat oven to 350 F, generously spray a large casserole dish with non-stick spray.
Preheat a medium skillet. Add olive oil and fajita blend vegetables. Stir and cook until the moisture has cooked off. Add the cooked chicken and 1/2 cup enchilada sauce and cook until warm.
Lay a tortilla flat on the workspace. Add a few spoons of the chicken mixture. Top with a spoon of black beans and a handful of shredded cheese. Don’t overfill.
Carefully fold the ends of the tortilla in and then fold in the side. Turn over and carefully transfer to the baking dish, seam side down.
Continue to assemble the other enchiladas and place in the pan.
Spread the remaining enchilada sauce over the tortillas and top with the extra cheese.
Bake for 25-30 minutes until the filling is hot and bubbly and the cheese is melted.
Serve right away or refrigerate up to 4 days OR freeze up to 4 months without garnishes.
Serve with your favorite garnishes like shredded lettuce, tomato, salsa, sour cream, jalapeños, avocados or green onion.