Mini Black Bean and Cheese Enchiladas Recipe

Everyone loves enchiladas but all that rolling and filling can be a little labor-intensive on a busy weeknight. So we figured out a way to bake up a pan of delicious mini enchiladas in three easy steps! First, tuck small flour tortillas into two muffin pans and bake until browned to make crispy shells. Next, fill the prepared shells with a mixture of black beans, refried beans, enchilada sauce, green chiles, and shredded Monterey Jack cheese. Use a mild enchilada sauce and omit the chiles if your family doesn't like a lot of heat. Bake the mini enchiladas until the cheese melts, then top each one with shredded lettuce, pico de gallo, sour cream, and scallions. Serve with your favorite green salad (a serving size is three mini enchiladas per person) for a fast and family-friendly meal that will be on your dinner table in 30 minutes. 

By

Lisa Cericola

Lisa Cericola

Lisa is the Deputy Editor at Southern Living and joined the team in 2015. She works with the Southern Living Test Kitchen to create recipes for the site and print magazine, edits the magazine's food section, and writes digital food stories as well. Previously, she was the features editor at Food Network Magazine and has more than 15 years of experience writing, editing, and managing photo shoots for print and digital lifestyle brands.

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Published on December 5, 2016

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