CREAMY BLACK BEAN ENCHILADAS

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Creamy Black Bean Enchiladas image

This was based on a Cambells recipe that called for chicken instead of black beans. I like it better with beans than with chicken. To make this recipe totally vegetarian, you could use cream of mushroom soup.

Provided by Shiraz

Categories     Black Beans

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can condensed cream of chicken soup
8 ounces low-fat sour cream
1 cup picante sauce (I use Pace medium)
3 teaspoons chili powder
2 (15 ounce) cans black beans, drained
1 cup shredded cheddar cheese
8 flour tortillas
2 medium tomatoes, chopped
2 green onions, sliced thinly

Steps:

  • Combine soup, sour cream, picante sauce, and chili powder.
  • In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
  • Divide bean mixture into tortillas.
  • Roll with seam down in a 9x13 pan.
  • Pour remaining sauce over top of enchiladas.
  • Cover and bake at 350 for 40 minutes.
  • (I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.) After baking, top with green onion and tomato.

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