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Make enchiladas easy, delicious and vegetarian-friendly by filling them with GOYA® Black Bean Soup! The beans, already seasoned with onions, peppers and extra virgin olive oil, are quickly simmered on the stove to make them thick and extra creamy. Simply scoop them into corn tortillas and sprinkle with cheese and scallions before rolling. Then smother in enchilada sauce and bake until oozing.
2 cans (15 oz. each)
GOYA® Black Bean Soup
2 cans (8 oz. each)
GOYA® Red Enchilada Sauce
GOYA® Corn Tortillas, heated according to package directions
shredded Mexican 4-cheese blend, divided
scallions, thinly sliced, divided
Heat oven to 425°F. Add black bean soup to small saucepan over medium-high heat; bring soup to boil. Cook, stirring occasionally, until bean mixture thickens, about 10 minutes.
Assemble enchiladas: Spread 1 can red enchilada sauce in bottom of 9”x13” baking dish. In center of each tortilla, add 2 tbsp. black beans with sauce, 1 tbsp. shredded cheese and 1 tsp. scallions. Tightly roll tortilla and place seam-side down in baking dish. Top rolled tortillas with the additional 1 can red enchilada sauce, sprinkle with remaining cheese.
Bake enchiladas until filling and sauce are hot and cheese is melted, about 10 minutes. Sprinkle with remaining scallions; serve.
Not all of my family eats vegetarian, but everyone absolutely loved this recipe!