Microwave Vegetarian Black-Bean Enchiladas
Microwave Vegetarian Black-Bean Enchiladas is an impressive dinner. Made with 1 c. chopped onions, 1 tbsp. minced garlic, 1 (14 oz.) can tomatoes, 2 (15 oz.) cans black beans and 2 c. shredded monterey jack cheese, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Drain and rinse beans, chop tomatoes with juice.
Combine onions and garlic in microproof dish, cover.
Microwave on High 2 minutes.
Stir in seasonings.
Cover and microwave 1 minute.
Stir in tomatoes and juice.
Microwave, uncovered, 3 minutes.
Transfer 1 cup tomato mixture to bowl and add beans and toss to combine. Reserve remaining mixture for topping.
For each enchilada, sprinkle 1/4 cup cheese down center of tortilla.
Top with 1 heaping tablespoon green chilies and 1/2 cup bean mixture.
Roll up and place seam side down in a 13 x 9-inch microwaveproof casserole. Repeat with remaining tortillas and ingredients.
Spoon remaining tomato mixture over enchiladas.
Sprinkle with remaining 1/2 cup cheese.
Cover and microwave 4 minutes, turning dish 1/2 way at 2 minutes if microwave does not have a rotating disc.
Sprinkle with green onions and serve.
π· Perfect Pairings
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