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Recipes

Black Bean Enchiladas

Made With:

Sauces/Gravies

Pace® Chunky Salsa Mild - 4 Pack

A thick, rich texture and bold chunks of fresh tomatoes, onions and jalapenos makes this the perfect dip, the perfect topping, or the perfect addition to any meal. Mild. Packed 4 jugs to a case.

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Total Time

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Serving & Size

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Canola Oil 1 tbsp 15  mL
Onions, Sliced Thin 2 cups 500  mL
1. Using a large pan, heat canola oil and saute onions for 3 minutes.
Ingredients Weight Measure
Weight Measure
Garlic Cooked & Pulled 2 tbsp 30  mL
Chipotle Paste 1 tbsp 15  mL
Black Beans, Canned & Rinsed 5 cups 1 1/4  kg
2. Add garlic & chipotle and cook for additional 2 minutes, add black bean and continue to cook, while smashing beans lightly.
Ingredients Weight Measure
Weight Measure
Pace Thick and Chunky Salsa 5 cups 1 1/4  kg
Queso Fresco, Crumpled 2 1/2 cups 625  mL
Salt
Pepper
3. Transfer mixture to a large bowl and add 2 cups of salsa, 1/2 the queso fresco, salt & pepper to taste.
Ingredients Weight Measure
Weight Measure
Flour Tortillas 6inch 24 24 
Cliantro, Fresh Chopped 2 tbsp 30 
4. To assemble; lay a flour tortilla a flat surface, place 3 oz of filling in the center and tightly roll the tortilla, repeat.

In a large baking dish, place the enchiladas in a single layer and top with remaining salsa.

Bake in a 350 degree oven for 15-20 minutes, remove and top with queso fresco and chopped cilantro.

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