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Black Bean and Chorizo Enchiladas

Yields1 Serving

Ingredients:
 2 cups red enchilada sauce, divided
 ½ cup plus 2 tablespoons cooking oil
 1 (15.5 ounce) can black beans
 5 ounces pork, beef, or soy chorizo, cooked
 1 (4 ounce) can roasted green chilies
 12 El Comal Yellow Corn Tortillas
 1 cup Manchego, quesadilla or asadero cheese, grated
 ¼ cup chopped cilantro
Directions:
1

Preheat oven to 350° F.

2

Add ½ cup enchilada sauce to the bottom of 9x13 baking dish and spread into an even layer. Set aside.

3

Heat 2 tablespoons oil in a large sauté pan over medium heat. Add beans and mash until pureed. Stir in chorizo and green chilies. Cook for 10 minutes or until liquid has evaporated and mixture thickens. Remove from heat and set aside to cool slightly.

4

Heat remaining oil in a frying pan over medium heat. Fry each tortilla for 5 seconds on each side and transfer them to a plate.

5

Fill each tortilla with 3 tablespoons bean and chorizo mixture and roll. Arrange in baking dish. Evenly pour remaining enchilada sauce over rolled tortillas. Top with cheese.

6

Bake for 10 minutes or until cheese melts. Top with cilantro. Serve.

Nutrition Facts

Serving Size 4-6