Dutch Oven Enchiladas
Prep Time: 10 minutes
Cook Time: 47 minutes
Total Time: 57 minutes
Serves: 8
Ingredients:
- 1 tablespoon vegetable oil
- 1 large red onion, finely chopped, plus more for garnish
- 1 large green bell pepper, finely chopped
- 2 (10-ounce) cans red enchilada sauce
- 1 (15-ounce) can canned black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon salt
- 10-12 (6-inch) flour tortillas
- 2 cups finely shredded taco-style cheese blend
- 1 cup shredded mild cheddar cheese
- 1 (4-ounce) can canned sliced jalapeños, drained
- Sour cream, for garnish
- Chopped fresh cilantro, for garnish
How to Make:
- Preheat oven 375°F. Heat oil in a Dutch oven over medium heat. Add onions and peppers and cook until tender, about 4-5 minutes. Remove from heat and set aside.
- Wipe out Dutch oven and coat bottom with about 1/4 cup of enchilada sauce. Set aside.
- Combine black beans, cumin and salt in a small bowl and toss to coat. Divide black bean mixture, onions, peppers and taco cheese evenly among tortillas. Roll up each tortilla and place seam-side-down into Dutch oven.
- Cover with remaining enchilada sauce and top with cheddar cheese. Cover and bake until cheese is melted and bubbling, about 20-25 minutes.
- Garnish with jalapenos, sour cream, red onions and cilantro and serve.
