Description
This delicious Black Bean Enchiladas recipe features a flavorful blend of black beans, corn, green chiles, and Mexican spices wrapped in soft tortillas, topped with enchilada sauce and melted cheese. Perfect for a satisfying vegetarian main course, these enchiladas are easy to prepare and bake, making them an ideal weeknight dinner with a touch of authentic Mexican flair.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 can (4 ounces) diced green chiles
- 1 cup shredded Mexican blend cheese (divided)
Assembly & Topping
- 2 cups enchilada sauce (store-bought or homemade)
- 8 medium flour or corn tortillas
- 1 cup shredded Mexican blend cheese (remaining)
- Chopped cilantro, for garnish
- Sliced green onions, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas later.
- Sauté Vegetables and Spices: In a skillet over medium heat, warm the olive oil. Add the diced onion and sauté until soft, about 3–4 minutes. Then add minced garlic, ground cumin, chili powder, and smoked paprika, cooking for an additional minute to release their aromas.
- Add the Beans and Corn: Stir in the rinsed black beans, thawed corn, and diced green chiles. Cook the mixture for another 2 minutes to combine flavors well.
- Mix in Cheese: Remove the skillet from heat and stir in 1 cup of shredded Mexican blend cheese until melted and well incorporated into the filling.
- Prepare the Baking Dish: Spread 1/2 cup of enchilada sauce evenly in the bottom of a 9×13-inch baking dish to prevent sticking and add moisture.
- Assemble the Enchiladas: Spoon about 1/3 cup of the bean mixture onto each tortilla, roll them tightly, and place them seam-side down in the prepared baking dish in a single layer.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 20 minutes to heat through and allow the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 5 to 10 minutes, until the sauce is bubbly and the cheese topping is fully melted and slightly browned.
- Garnish and Serve: Remove the enchiladas from the oven, garnish with freshly chopped cilantro and sliced green onions, then serve warm. Optional sides like sour cream or avocado complement this dish beautifully.
Notes
- For extra flavor and nutrition, add sautéed bell peppers or fresh spinach to the filling mixture.
- Use gluten-free tortillas if you need a gluten-free version of this recipe.
- Serve the enchiladas with sour cream, guacamole, or sliced avocado for added creaminess.
