Old El Paso™ Thick 'n Chunky medium salsa
(15 oz) Progresso™ black beans, rinsed and drained
shredded Monterey Jack cheese (8 oz)
tortillas (6 inch)
(10 oz) Old El Paso™ enchilada sauce
avocado, black olives, sour cream and cilantro, if desired1 Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat.
microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.
Drain blackbeans and corn. When bean mixture is hot through, prepare the enchiladas. (If you are adding hot peppers, add them here) When soft and translucent, add the corn, beans, tomato sauce, salt and cumin
This BlackBean and Sweet Potato Enchilada Bake is just what you need. Now, this recipe does call for canned beans and enchilada sauce, and if you have the time, or think ahead a little you could used dried beans and make your favorite sauce, but this is one of those things I put together in my head on the way home and didn’t have time for that
To make these vegan sweet potato and blackbeanenchiladas 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
blackbean burgers . For a long time, bean burgers and veggie burgers in general made me suspicious. anything from turkey to tofu to beans that pretends to be beef in the name of healthier living is going to fall pitifully short
Foodie's Arsenal: Living Simply through Creative Cooking
BlackBean and Sweet Potato Chili for a Slow Cooker (Vegan or Not. In my case – I had to leave for ten hours so I added far more water than would typically required and, ten hours later, I found it still too wet so I added more beans & cooked it overnight