Enchiladas are a delicious comfort food, but they're a little too labor-intensive for busy weeknights. So, we propose to swap out this classic dish with an updated, modern dinner recipe that takes just 30 minutes – Mini Black Bean and Cheese Enchiladas. This handheld version has all of the flavors that we love from classic Tex-Mex: black beans, refried beans, enchilada sauce, tortillas, pico, and cheese – but has much less hassle. These mini cups can be made in just three simple steps, and are a fun grab-and-go dinner recipe, or an easy appetizer recipe for your next get-together.

Start by using four-inch flour tortillas, and toast them in a muffin tin. These will be the base of your cups. Next, prepare the savory black bean mixture by combining black beans, refried beans, enchilada sauce, green chiles, and shredded Monterey Jack cheese. This filling has just the right amount of heat with the green chiles, and the cheese makes it melty and craveable. If your family isn't big on spicy, omit the green chiles and use a mild enchilada sauce. Once the cheese has melted in your enchilada cups, break out the toppings. If you're serving at a party, you may want to go ahead and add the toppings to the cups. If you're serving for dinner, try setting out the toppings and letting your family pick and choose what they want to include. We recommend fresh pico de gallo, shredded lettuce, sour cream, and some fresh chopped scallions. And, of course, leave out some extra shredded Monterey Jack as a garnish. Serve these Mini Black Bean and Cheese Enchiladas with a nice green salad for a quick weeknight meal that covers all the bases. Even picky eaters will want to fill their plates with these cheesy, southwestern-inspired enchilada bites.

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