Vegetarian Black Bean Enchiladas

Name: Vegetarian Black Bean Enchiladas
Prep time: 5M
Total time: 35M
Yield: 8 Servings
Ingredients: 2 cans GOYA® Black Bean Soup; 2 cans GOYA® Red Enchilada Sauce; 16 GOYA® Corn Tortillas, heated according to package directions; 2 cups shredded Mexican 4-cheese blend, divided; 3 scallions, thinly sliced, divided

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Make enchiladas easy, delicious and vegetarian-friendly by filling them with GOYA® <a title="Black Bean Soup" href="https://goya.com/en/products/black-bean-soup" data-id="7995">Black Bean Soup</a>! 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.

Total Time

35m

Prep Time:5m

Yields:8 Servings

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Ingredients

2 cans
(15 oz. each)

GOYA® Black Bean Soup

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2 cans
(8 oz. each)

GOYA® Red Enchilada Sauce

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GOYA® Corn Tortillas, heated according to package directions

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2 cups

shredded Mexican 4-cheese blend, divided

scallions, thinly sliced, divided

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Directions

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Step 1

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.

Step 2

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.

Step 3

Bake enchiladas until filling and sauce are hot and cheese is melted, about 10 minutes. Sprinkle with remaining scallions; serve.

Products in this Recipe

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Black Bean Soup

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Red Enchilada Sauce

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Corn Tortillas

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