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Jean-François Burman
by Jean-François Burman

Black Bean Enchiladas

Ingredients

Preparation

  1. Preheat the grill for indirect;
  2. Grill each tortillas on both sides over hot coals for about 30 sec per sides;
  3. In a bowl, mix the black beans, corn, sliced jalapeños, chopped baby spinach with 1 cup of shredded old cheddar cheese and 1 ¼ cup of salsa, then pour the mixture in each tortillas;
  4. Cook indirect for 20 to 30 minutes at 400°F/205°C in a cast iron skillet;
  5. Add the remaining salsa and shredded old cheddar cheese on top of the stuffed tortillas, then cook for 10 more minutes at 400°F/205°C.

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