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
1

2

Gather and portion ingredients.
3
Set oven to 375 °F
4

Thinly slice the green onion.
5

Add the corn, refried black beans, and half of the Mexican cheese.
6

Add the green salsa and green onions to the mixture and stir to combine.
7

Pour a layer of enchilada sauce into the sheet pan to cover the bottom of the pan.
8

Fill the tortillas with the black bean mixture and roll up.
9

Top the enchiladas with the remaining sauce and spread it out over the tops of the tortillas. Sprinkle with the remaining cheese.
10

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