Enchilada Dip

Super Easy; Serves 6-8

Enchilada Fixings

Enchilada Dip

2 15 oz. cans black beans, rinsed and drained

1 small onion, diced

2 garlic cloves, minced

3 T extra virgin olive oil

16 oz. Monterey Jack cheese, shredded

3 Roma tomatoes, diced

2 green onions, chopped

enchilada sauce

sour cream, optional

black olives, optional

tortilla chips, optional


Preheat oven to 375 degrees Fahrenheit.

Set a medium pot over low heat. Once oil is hot, add diced onion and garlic. Stir and cook until onions are slightly brown.

Stir in black beans and enchilada sauce. Cover the top with a generous layer of cheese. Sprinkle in tomato and green onion.

Cook in skillet or transfer to an ovenproof dish and bake 15 minutes or until cheese is bubbling.

Cautiously remove the enchilada dip from the oven and enjoy.

Cover with a lid and cook sauce 20 to 30 minutes.

Once done, set aside until ready to use.

Enchilada Casserole

Old-school Translations

c=cup; T=tablespoon; t=teaspoon

Easy Solutions

Not looking to make this vegetarian? You can easily cook ground beef, chicken or even turkey and add it to the recipe before baking. If you've worked late and need a quick meal, this easily converts to enchiladas. Simply stuff tortilla shells with the filling, adding extra enchilada sauce and cheese on top and bake 15 to 20 minutes.

Remember, if you want the same results, follow the recipe and use the products mentioned.

For even more fresh and easy ideas, visit here anytime.

*This recipe originally aired Monday, March 12, 2018 on WREG.