Ready in a fraction of the time it takes to make enchiladas, yet just as satisfying.
Yield
4 Servings
Cooking time
15 minutes
Ingredients
10 ounces can red enchilada sauce
15 ounces can black beans* (rinsed and drained)
6 6-inch tortillas (cut in half, then sliced into strips)
1 cup shredded cheddar cheese
2 green onions (diced (greens only))
Instructions
In a large cast-iron skillet over medium-high heat, mix together black beans (or meat) and enchilada sauce. Stir and heat until sauce is bubbling. Mix in tortilla strips, stir well, and top with cheese. Reduce heat to low and cover with lid. Simmer 5 minutes. Remove lid, sprinkle diced green onion on top, and serve.
*Cooked ground beef or shredded chicken can be substituted for the black beans.
Notes
Per serving: 304 calories, 12 grams fat (5.5 grams saturated fat), 34 grams total carbohydrates, 28 milligrams cholesterol, 827 milligrams sodium, 6 grams fiber, 14 grams protein.
