Black Bean Enchiladas With Red Sauce

Name: Black Bean Enchiladas With Red Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 200 g dried black beans (soaked overnight, drained); 8 pcs corn tortilla (6-inch, slightly warmed to make pliable); 4 pcs tomato (large, ripe, roughly chopped); 3 pcs dried ancho chili (stems and seeds removed); 2 pcs dried guajillo chili (stems and seeds removed); 2 pcs onion (medium, 1 finely chopped for filling, 1 cut into chunks for sauce); 6 pcs garlic (cloves, 3 minced for filling, 3 whole for sauce); 1 tsp cumin seeds (freshly ground); 1 tsp dried oregano (Mexican oregano preferred); 1 tsp smoked paprika; 1 pinch salt (for bean filling); 2 tbsp oil (for sautéing filling and softening tortillas); 3 cup water (for cooking beans, divided); 150 g cheddar cheese (shredded); 2 tbsp cilantro (fresh, chopped, for garnish)

RATING

4.5/5(98)

TASTE SCORE

8/10

Hearty corn tortillas stuffed with a smoky black bean filling, rolled up and smothered in a vibrant red chile sauce. Baked until bubbly with a blanket of melted cheese, these enchiladas are pure comfort food you can whip up any night of the week.

PREP

25m

COOK

35m

SERVES

2 PIECES

598 cal

SERVINGS

METHOD · 8 STEPS

boil · ~20 min
Cook the black beans.
Drain the soaked beans and add to a pressure cooker with 3 cups of water. Pressure cook for 15-20 minutes until soft but not mushy. Drain any excess water and set aside.
TIPSoaking beans overnight reduces cooking time and makes them easier to digest.
boil · ~10 min
Boil the chiles and tomatoes for the sauce.
In a saucepan, combine the ancho chiles, guajillo chiles, chunked onion, 3 whole garlic cloves, and tomatoes. Cover with water, bring to a boil, then reduce heat and simmer for 10 minutes until the chiles are soft and the tomatoes are tender.
mix · ~2 min
Blend the red sauce until smooth.
Drain the boiled chiles, tomatoes, onion, and garlic, reserving 1 cup of the cooking liquid. Transfer the solids to a blender, add the reserved liquid, and blend until completely smooth. If the sauce is too thick, add a little fresh water until it reaches a pourable, gravy-like consistency.
TIPFor the silkiest sauce, strain through a fine-mesh sieve after blending to remove any tough chile skin bits.
saute · ~9 min
Prepare the black bean filling.
1.Heat 1 tablespoon of oil in a large skillet over medium heat.
2.Add the finely chopped onion and sauté until translucent (3-4 min).
3.Add 3 minced garlic cloves, ground cumin, oregano, and smoked paprika. Sauté until fragrant (1 min).
4.Stir in the cooked black beans and a pinch of salt. Cook, mashing slightly with the back of a spoon, until heated through and the flavors meld (5 min). Remove from heat.
saute · ~4 min
Warm the tortillas so they don't crack.
Wipe the skillet clean. Add the remaining 1 tablespoon of oil and lightly brush or warm each tortilla briefly (about 15 seconds per side) just until pliable. Drain on paper towels.
TIPWarm tortillas are flexible. Cold ones crack when rolled.
assemble · ~10 min
Assemble the enchiladas.
1.Preheat the oven to 375°F (190°C).
2.Spread ½ cup of the red sauce over the bottom of a 9x13 inch baking dish.
3.Spoon a generous line of bean filling down the center of each tortilla, top with a pinch of shredded cheese, and roll tightly.
4.Place each enchilada seam-side down in the baking dish, nestling them snugly side by side.
bake · ~20 min
Smother with sauce and cheese, then bake.
Pour the remaining red sauce evenly over the rolled enchiladas, covering every tortilla edge. Scatter the remaining shredded cheese on top. Bake for 20 minutes, until the cheese is melted, bubbly, and golden at the edges.
TIPUse freshly grated cheese — it melts far better than pre-shredded bags coated in starch.
garnish
Garnish with cilantro and serve hot.
Let the enchiladas rest for 5 minutes after baking. Sprinkle with fresh chopped cilantro and serve immediately.

PRO TIPS

What to keep in mind.

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

1
Toast the dried chiles in a dry skillet for 30 seconds before boiling to deepen their smoky flavor.
2
Don't overfill the tortillas — about 2 tablespoons of filling per tortilla keeps them easy to roll.
3
If the red sauce tastes bitter, add a pinch of sugar or a splash of lime juice to balance it.
4
Make the red sauce and black bean filling up to 3 days ahead; assemble and bake just before serving.
5
Use a spatula to press the tortilla seam-side down gently so they stay closed during baking.
6
Let the enchiladas rest 5 minutes after baking so the sauce thickens and they hold their shape when served.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace the cheddar cheese with a vegan shred or a cashew crema (soaked cashews blended with water and lime) for a fully plant-based version that still feels indulgent.

high protein

High-protein

Add 200g of roasted sweet potato cubes or sautéed mushrooms to the black bean filling for extra fiber and protein without overpowering the smoky chile flavor.

low oil