Choose two/three. Comes with salsa carne/homemade red sauce

In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the black beans, cumin, salt, and pepper. Cook for another 2-3 minutes until heated through.

Prepare the Filling

Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of salsa carne or homemade red sauce at the bottom. Take a corn tortilla, fill it with a portion of the cheese and onion mixture, then roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

Assemble the Enchiladas

Once all enchiladas are in the baking dish, pour more salsa carne or homemade red sauce over the top. Sprinkle the remaining cheese evenly over the enchiladas.

Add Sauce and Cheese

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Bake

Let the enchiladas cool for a few minutes before serving. Enjoy with additional salsa on the side.

Serve

corn tortillas

shredded cheese (cheddar or Monterey Jack)

onion, finely chopped

olive oil

black beans, drained and rinsed

cumin

salt

pepper

Cheese & Onion Enchiladas

Make Cheese & Onion Enchiladas Recipe in just 50m. Choose two/three. Comes with salsa carne/homemade red sauce

Cheese & Onion Enchiladas Recipe

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