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Black Bean Enchiladas

Black Bean Enchiladas

Southern Living SEPTEMBER 2006

  • Yield: Makes 8 servings
  • Prep time:15 Minutes
  • Bake:35 Minutes


  • 2 (15-oz.) cans black beans, rinsed, drained, and divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 (16-oz.) jar medium salsa
  • 1/2 cup TOSTITOS Monterey Jack Queso Dip
  • 1/2 cup sour cream
  • 8 (8-inch) flour tortillas


1. Mash 1 can of beans in a bowl; add remaining beans, chili powder, and next 3 ingredients, stirring until blended. Stir together salsa, queso dip, and sour cream in a medium bowl.

2. Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 2 Tbsp. salsa mixture. Roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining salsa mixture evenly over tortillas.

3. Bake, covered, at 350° for 30 to 35 minutes or until thoroughly heated.


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Black Bean Enchiladas recipe