Black Bean Enchiladas with Homemade Sauce
Easy and filling black bean enchiladas are a weeknight dinner winner. With a delectable homemade sauce, you'll never eat out again!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tinyredkitchen.com.
Cooking tools:
- Saucepan
- Stove
- Oven
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Can opener
- Colander
- Skillet
- Baking dish
- Spoon
- Kitchen towel
Ingredients
- 2 tablespoons light olive or other neutral tasting oil
- 2 tablespoons flour (a gluten-free all purpose flour works well here)
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano (preferably the Mexican variety)
- 2 cups vegetable broth
- Sea salt
- fresh ground pepper
- 1 can black beans (drained)
- 1 cup pico de gallo or salsa
- 12 corn tortillas
- 2 cups shredded cheese of your choice
- Sour cream (green onions, or diced avocado, for serving)
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