(15 oz) Progresso™ black beans, drained, rinsed
flour tortillas, heated
(2 cups) shredded Monterey Jack cheese
can Old El Paso™ Enchilada Sauce
(1/2 cup) shredded Cheddar cheese1 Heat oven to 350°F. Lightly spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Heat oil in medium skillet over medium heat until hot. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in sprayed baking dish. Spoon enchilada sauce over tortillas. Cover tightly with sprayed foil.
at 350°F. for 30 to 35 minutes or until thoroughly heated. Remove from oven; uncover dish. Sprinkle with Cheddar cheese. If desired, serve enchiladas with salsa.
Sprinkle with cheese. Chicken Enchiladas with Red Sauce, BlackBeansand Guacamole to be exact. I have tried quite a few blackbean recipes, but this one found on the back label of the Goya brandblackbeans is our most favorite
To make these vegan sweet potato andblackbeanenchiladas you don’t need to buy expensive products, all the ingredients are cheap and really easy to get, except maybe the vegan cheese, but it’s optional and you can also use our vegan cheese recipe, it’s made with potatoes and carrots and it tastes like real cheese
Add beef and cornstarch mixture. Add 1 tsp (5 mL) of the cornstarch, ginger and water. In small bowl, stir remaining cornstarch, black-bean-and-garlic sauce, hot pepper sauce and 3/4 cup (175 mL) water. stir-fry onion, garlic, carrot, celery and water chestnuts until tender-crisp, 2 minutes. Cover and simmer over low heat until tender, about 20 minutes