Oven, Baking dish, Stovetop, Knife
Preheat the oven to 425°. Heat a drizzle of oil in a pan over medium-high heat. Add rinsed & drained black beans, taco seasoning & 2 tbsp of water per serving. Mix it all together, then flatten the mixture into 1 even layer. Cook for 4 min.
Use the back of a wooden spoon or fork to gently smash some of the beans. Remove from heat & transfer to a bowl.
Add half the shredded cheese to the smashed beans & mix. Prep the tortillas: add one tortilla to a microwave-safe plate. Layer a damp paper towel over top & repeat with the remaining tortillas. Heat in the microwave for 10-15 sec.
Add a layer of filling to a warm tortilla & roll it up. Add the rolled tortilla to a baking dish & repeat until all of the filling is used up. Be sure to arrange them snugly in the dish!
Pour enchilada sauce over top & sprinkle on the remaining cheese. Bake in the oven at 425°F for 15-20 min, or until heated through & melty on top.
Cut the avocado in half & remove the pit. Carefully slice the avocado & scoop it out.
When the enchiladas are ready, garnish with creamy sliced avocado & fresh cilantro if you have! Serve hot & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Black Bean Enchiladas" contains 1492 Energy, 77 g of Fat, 148 g of Carbohydrates, 48 g of Protein, 24 g of Fiber.