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Black Bean Enchiladas

Jessica Penner, RD
  • 60 minutes
  • Serves 8

INGREDIENTS

2 tbsp

canola oil

2

bell peppers, sliced

1

large onion, sliced

1 can

black beans, drained and rinsed OR 1 ½ cups cooked black beans

1

or 4 oz) can of chopped green chilis

8

large tortillas

1 cup

shredded cheddar cheese

2 tbsp

butter

2 tbsp

flour

2 tsp

chili powder

1 tsp

smoked paprika

1/2 tsp

onion powder

1/2 tsp

garlic powder

1/4 tsp

cumin

1/4 tsp

salt

1 cup

water

1 tsp

chicken or vegetarian bouillon paste (I like the Better Than Bouillon brand)

1/2 tsp

liquid smoke (optional but highly recommended!)

1 person Recommend This Recipe