Meatless Black Bean Enchiladas
My family loves this recipe! It's quick and easy, so it's great for busy schedules. You can heat up the enchiladas as kids come and go. —Wendy Stenman, Germantown, Wisconsin
Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 tablespoon olive oil
- 1 can (16 ounces) vegetarian refried beans
- 1 can (15 ounces) black beans, rinsed and drained
- 1-1/2 cups picante sauce, divided
- 12 flour tortillas (6 inches), warmed
- 2 medium tomatoes, chopped
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 cup shredded reduced-fat Mexican cheese blend
- 3 cups shredded lettuce
- 6 tablespoons fat-free sour cream
Reviews
Good and simple. Did not have an onion so that was omitted but not really missed.
Very good. Very simple. You will not miss the meat. I put some sliced black olives on top cause I just happened to have some.
Absolutely delicious and low fat too! It doesn't get much better than that! The only change I made was adding a diced jalapeño to the filling and that's just because our family likes it spicy! Wonderful recipe!
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It looks good but it is clearly a BURRITO.
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