Photo: Steven DeVries; Food Styling: Catherine Crowell Steele; Prop Styling: Heather Chadduck Hillegas
Active Time
30 Mins
Total Time
30 Mins
Serves 6 (serving size: 3 mini enchiladas)

How to Make It

Step 1

Preheat oven to 350°F. Gently tuck tortillas into lightly greased (with cooking spray) cups of 2 (12-cup) muffin pans. Bake in preheated oven until tortillas have hardened and browned slightly on the sides, 12 to 15 minutes.

Step 2

Stir together black beans, refried black beans, enchilada sauce, and green chiles in a medium bowl. Divide mixture evenly among baked tortilla cups. Sprinkle with cheese, and bake at 350°F until cheese melts, about 15 minutes.

Step 3

Transfer mini enchiladas from muffin cups to a serving platter. Top evenly with lettuce and pico de gallo. Drizzle with sour cream, and sprinkle with scallions.

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