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Black Bean Enchiladas Recipe

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4.3 from 11 reviews

These Black Bean Enchiladas are a quick and delicious vegetarian meal packed with black beans, mild green chiles, and a flavorful enchilada sauce. Rolled in soft corn or flour tortillas and topped with melted Monterey Jack cheese, they make a satisfying and comforting dish perfect for weeknight dinners.

Ingredients

Filling

  • 15 oz black beans, rinsed and drained
  • 4 oz mild green chiles

Sauce & Assembly

  • 2 cups enchilada sauce (store-bought or homemade)
  • 8 corn or flour tortillas, 6 inch size
  • 3 cups shredded Monterey Jack or Mexican blend cheese

Toppings

  • 1/3 cup chopped cilantro
  • 4 green onions, sliced
  • 1 avocado, sliced
  • 1/3 cup crumbled queso fresco

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C), preparing it for baking the enchiladas.
  2. Prepare Filling: In a small bowl, combine the rinsed and drained black beans with the mild green chiles until evenly mixed.
  3. Prepare Baking Dish: Spread about 1/2 cup of the enchilada sauce evenly over the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
  4. Coat Tortillas: Pour the remaining enchilada sauce into a shallow bowl or pie plate. Dip each tortilla one at a time into the sauce, coating both sides lightly, then place on a plate.
  5. Assemble Enchiladas: In the center top of each sauced tortilla, place about 3 tablespoons of the black bean mixture, and top with a few tablespoons of shredded cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat for all tortillas, arranging them close together.
  6. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheese on top.
  7. Bake: Place the baking dish in the oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
  8. Garnish and Serve: Remove the enchiladas from the oven and let cool for 5 minutes. Garnish with chopped cilantro, sliced green onion, sliced avocado, and crumbled queso fresco as desired. Serve warm.

Notes

  • You can use either corn or flour tortillas based on your preference.
  • For a spicier version, use hot green chiles instead of mild.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated.
  • To keep tortillas pliable, warm them slightly before dipping into the sauce.
  • Use a baking dish with similar dimensions (9×13-inch) for best results.

Find it online: https://yumntasty.com/black-bean-enchiladas-recipe/