Black Bean Enchiladas

Name: Black Bean Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: mexican_american
Ingredients: 8 pcs corn tortilla (6-inch, slightly warmed to prevent cracking); 1 cup black beans (dried, soaked overnight and cooked until tender, or 2.5 cups cooked); 1 pcs onion (medium, finely chopped); 1 pcs bell pepper (medium, any color, diced); 2 pcs garlic (cloves, minced); 1 tsp cumin powder; 1 pinch smoked paprika; 3 pcs tomato (large, pureed); 1 pcs chipotle pepper in adobo sauce (minced, canned chipotle pepper in adobo); 0.5 cup water (for enchilada sauce); 1 pinch salt (for the filling); 0.5 cup cheddar cheese (shredded); 1 tbsp oil; 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(105)

TASTE SCORE

9/10

Hearty corn tortillas stuffed with a smoky black bean and vegetable filling, rolled up and baked under a blanket of vibrant enchilada sauce. A little melted cheese on top makes every bite rich and satisfying. This easy, family-friendly dinner comes together in under an hour.

PREP

20m

COOK

25m

SERVES

2 PIECES

317 cal

SERVINGS

METHOD · 6 STEPS

prep
Preheat the oven and prep the dish.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
saute · ~9 min
Cook the vegetable filling.
1.Heat 1 tbsp oil in a large skillet over medium heat.
2.Add chopped onion and bell pepper. Sauté until softened, about 5 minutes.
3.Stir in minced garlic, cumin powder, and smoked paprika. Cook until fragrant, about 30 seconds.
4.Add cooked black beans and a pinch of salt. Stir well and cook for 2 minutes. Remove from heat.
simmer · ~6 min
Make the quick enchilada sauce.
1.Wipe out the skillet and add the pureed tomatoes.
2.Stir in the minced chipotle pepper and 1/2 cup water.
3.Bring to a simmer and cook for 5 minutes until slightly thickened.
4.Season with a pinch of salt.
assemble
Fill and roll the enchiladas.
Spread 1/3 cup of the enchilada sauce over the bottom of the baking dish. Warm the corn tortillas briefly so they are pliable. Spoon 2-3 tablespoons of the bean filling down the center of each tortilla, roll it up tightly, and place it seam-side down in the dish. Repeat with all tortillas.
TIPMicrowave tortillas for 20 seconds wrapped in a damp paper towel to make them easy to roll without cracking.
bake · ~20 min
Top with sauce and cheese, then bake.
1.Pour the remaining enchilada sauce evenly over the rolled tortillas.
2.Sprinkle the shredded cheddar cheese on top.
3.Bake for 20 minutes, until the cheese is melted and bubbly.
garnish
Garnish with fresh cilantro and serve hot.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Warm tortillas in the microwave wrapped in a damp paper towel for 20 seconds to prevent cracking when rolling.
2
For a smokier flavor, toast the cumin and smoked paprika in the dry skillet for 15 seconds before adding oil.
3
Let the finished enchiladas rest for 5 minutes after baking to allow the sauce to settle and make serving cleaner.
4
Spread a thin layer of sauce on the baking dish bottom to keep tortillas from sticking and add moisture.
5
Use a slotted spoon to fill tortillas so excess bean liquid doesn't make the enchiladas soggy.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace cheddar cheese with a vegan shred or a creamy cashew sauce; nutritional yeast can be added for a cheesy flavor. Perfect for a plant-based meal without losing richness.

high protein

High-protein

Add 1 cup of cooked shredded chicken or sautéed mushrooms to the black bean filling. Boosts protein content while keeping the enchilada hearty and satisfying.

low oil

Low-oil

Sauté the vegetables in a few tablespoons of vegetable broth instead of oil, and use a low-fat cheese. Reduces overall fat while preserving flavor and texture.

HEALTH BENEFITS