Go Back
Print

Tassel Ridge Black Bean Enchiladas with Tomatillo Salsa

Ingredients

  • 1½ cups picante sauce or salsa
  • 1 8-oz can no salt added tomato sauce
  • 1–1½ cups shredded jack cheese or pepper jack cheese, if desired
  • cooking spray
  • 12 6-inch tortillas
  • 4 cups canned black bean chili (2 approx. 15-oz cans)
  • 1½ cups shredded pepper jack cheese
  • Tomatillo Salsa (recipe follows)

Instructions

  1. Preheat oven to 350°F. Combine picante sauce and tomato sauce in small bowl. Coat 13 x 9-inch baking dish with cooking spray. Spread 1 cup sauce mixture in bottom of pan. Warm tortillas according to package directions. Spoon about ⅓ cup chili into center of tortilla. If desired, sprinkle with jack or pepper jack cheese. Roll up tortilla. Place, seam side down, in baking dish. Repeat with remaining tortillas. Top with remaining sauce mixture. Sprinkle with Cheddar or pepper jack cheese. Cover with foil. Bake for 25 minutes, or until heated through. Remove foil. Bake 5 minutes, or until cheese is melted. Serve with Tomatillo Salsa. Serves 4–6.

Recipe Notes

Wine Recommendation—Tassel Ridge Oskyfizzante® Red

Oskyfizzante Red is a semi-sweet, refreshing, fruity, fizzy wine with cherry and citrus on the nose and cherry and candied fruits on the palate. Pair Oskyfizzante Red with spicy Asian or Mexican foods or just chill well, open, and celebrate! Serve well chilled.