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!
Everyone lovesenchiladasbut 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.
Use a mild enchilada sauce and omit the chiles if your family doesn’t like a lot of heat.
Ingredients
2(10-ct.) pkg.
miniature (4-inch) flour tortillas (such as Old El Paso)
1(15-oz.)
can black beans, drained and rinsed
1(15-oz.)
can refried black beans
1(8-oz.)
can red enchilada sauce (such as Frontera)
1(4-oz.)
1/2cupprepared pico de gallo
1/2cupsour cream
3tablespoonsthinly sliced scallions
Directions
Preheat oven to 350F.
Gently tuck tortillas into lightly greased (with cooking spray) cups of 2 (12-cup) muffin pans.
Bake in preheated oven until tortillas have hardened and browned slightly on the sides, 12 to 15 minutes.
Stir together black beans, refried black beans, enchilada sauce, and green chiles in a medium bowl.
Divide mixture evenly among baked tortilla cups.
Sprinkle with cheese, and bake at 350F until cheese melts, about 15 minutes.
Transfer mini enchiladas from muffin cups to a serving platter.
Top evenly with lettuce and pico de gallo.
Drizzle with sour cream, and sprinkle with scallions.
