Line 6-8 Frozen Burritos of Choice on one side of the pan. Fill the empty corners of the pan with your 1 can (15 oz.) Black Beans and 1 can(14.5 oz.) Diced Tomatoes. Pour over 1-2 cans (10 oz.) Enchilada Sauce. Dust 2 tbsp Taco Seasoning over the enchiladas, black beans, and tomatoes. Top with 1 can (2.25 oz.) Black Olives if desired. Smother with 2 cups Mexican Cheese Blend, then drizzle with 1 tbsp Vegetable oil.
Cover pan with aluminum foil and bake at 425° for 45 minutes.
Remove foil and bake for another 5-10 minutes just to melt the cheese on top then remove from the oven.
Once cooled - top with 1 tbsp Crema, 1 tbsp Fresh Cilantro, and 1 tsp. Hot Sauce if desired. Enjoy!
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Notes
Vegan-Friendly Adaptation: If you wish to make this recipe vegan you can use substitutes like vegan cheese, dairy-free sour cream, and your favorite no-cheese bean burritos. It's pretty easy to change the ingredients for diet-friendly adaptions.Nutrition: Serving: 4 Servings | Calories 935kcal | Total Fat 36.7g | Saturated Fat 19.4g | Cholesterol 81mg | Sodium 2826mg | Total Carbohydrate 119.4g | Dietary Fiber 2.3g | Total Sugars 1.8g | Protein 38.1g | Calcium 638mg | Iron 5mg | Potassium 1061mg(The Nutritional Facts on this recipe are an estimate. The accuracy of these nutritional facts is not guaranteed.)