Black Bean Enchiladas

Chef Andrea Greer's Black Bean Enchilada


7-1/2 ounce Tomatillo Salsa

15 ounce Sauce, Enchilada, Red, Canned

3/8 cup Cilantro, Fresh, Chopped

10 each Tortilla, Corn, 6" or Flower

5 each Black Bean Burger, Meatless, Chipotle, 4.25 oz.

5 ounce Cheese, Pepper Jack, Loaf, Shredded


  1. Preheat oven to 350F. Combine enchilada sauce and cilantro. Place a thin layer of enchilada sauce on the bottom of a large baking dish.

  2. Dip tortillas in enchilada sauce to combine

  3. In a pan, sauté the diced burger until slightly brown. Add the remaining enchilada sauce. Simmer for 5 minutes

  4. To build enchiladas: Evenly spoon burger mixture onto the center of each tortilla. Roll tortillas and place seam-side down in baking pan. Repeat with remaining tortillas

  5. Spoon tomatillo salsa over the top of the rolled tortillas. Bake at 350F until bubbling (about 15 minutes and internal temperatures reaches 165F.)

  6. Place two enchiladas on a plate and garnish with shredded lettuce and 1 ounce avocado. Serve hot. Enjoy.