Black Bean Enchiladas
Course: DinnerCuisine: MexicanDifficulty: Easy
Servings
6
servingsPrep time
30
minutesCooking time
35
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 lb dry black beans
6 cups water
2 tbs olive oil
2 bay leaves
1 tsp oregano
1/2 tbs chili powder
1 tbs salt
28oz red enchilada sauce
18 corn tortillas
4 oz cheddar cheese, shredded
Directions
- Preheat oven to 375 degrees
- Rinse your beans in cold water and remove any bad beans. Place the beans into an instant pot and add in the water, oil, and seasonings stir well. Place the lid on top set it to sealing and press the bean button for 30 minutes. After the cooking time do a natural release for 10 minutes. Strain the beans so mostly all of the liquid is gone and set the beans to the side.
- Grease a 9×13 baking dish with nonstick spray. Pour 1 cup of the enchilada sauce to the bottom of the pan lay six of the tortillas over the enchilada sauce add a generous amount of beans over the tortillas then repeat to make a total of three layers. Cover the top with the cheese. Bake for 25-30 minuets. Top with your favorite toppings and enjoy!
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I added one can of hatch green chiles- 73 cents- to 2 layers for flavor!
Do you use the entire 1 lb of black beans in the recipe?
I did!