Sheet Pan Black Bean Veggie Enchiladas
I love this simplified enchilada recipe because you only need one pan! No need to cook the ingredients before rolling up and popping them in the oven.
What you will need
7 oz Salsa Verde
30 oz Refried Black Beans
16 oz Cheese Mexican Shredded
1 1/2 cups Frozen Corn
1 bunch Green Onion
12 Large Tortillas
24 oz Red Enchilada Sauce(Nutritional facts 144 calories, 6.41 g fat, 15.16 g carbohydrates, 6.75 g protein, 15 mg cholesterol, 404 mg sodium)
How to cook
Gather and portion ingredients.
Set oven to 375 °F
Thinly slice the green onion.
Add the corn, refried black beans, and half of the Mexican cheese.
Add the green salsa and green onions to the mixture and stir to combine.
Pour a layer of enchilada sauce into the sheet pan to cover the bottom of the pan.
Fill the tortillas with the black bean mixture and roll up.
Top the enchiladas with the remaining sauce and spread it out over the tops of the tortillas. Sprinkle with the remaining cheese.