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Black bean Enchiladas

With chilpotle and salsa verde


12 Tio Pablo corn tortillas

1 can, La Morena Black Refried Beans

1 jar, Tio Pablo Salsa Verde

½ cup crumbled cow’s feta

1 ¼ cup grated tasty cheese


2 cloves garlic, minced

1 medium red onion, diced

2 Tbl olive oil

½ tsp Mexican oregano (can use conventional version)

2 La Morena Chilpotle Peppers in Adobo Sauce (and about 1 tsp sauce)

1 800g can, diced tomatoes

¾ tsp salt

½ tsp coarse ground pepper

2 ½ Tbl light sour cream

2/3 cup chopped coriander

¼ cup black olives, sliced


Preheat oven to 200°C.

In a saucepan, sauté the onion and garlic in oil. Once the onion is soft, add the chilpotle pepper (with a little sauce) and oregano. Then add tomatoes and let simmer for about 5-10 minutes. Remove from heat, let slightly cool, and then add mixture to blender or food processor. Blend until mostly smooth and then add the sour cream and coriander. Blend again.

Pour half of the mixture into a baking dish. On a cutting board, smear about 1 tablespoon of refried beans into the middle of a corn tortilla and place a teaspoon of salsa verde on top with a few pieces of crumbled feta. Roll the tortilla up and place seam-side down into the baking dish. Follow suit with the remaining eleven tortillas.

Pour the remainder of enchilada sauce over the rolled tortillas and sprinkle on top black olives and tasty cheese.

Place dish in the oven and bake for about 30 minutes or until the cheese on top becomes bubbly and brown. Remove and let cool for at least 5 minutes. Serve with Tio Pablo Arroz Rojo (red rice) and avocado slices.

Easily serves 4 .


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