Black Bean Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
224 kcal
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Course
Main Course
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Cuisine
Mexican
Black Bean Enchiladas
Description
This recipe starts by sautéing onions and black beans with chili powder, salt, and pepper for a seasoned filling. Corn tortillas are softened in the microwave to make them pliable for rolling. Each tortilla is filled with the bean mixture and a bit of cheddar cheese, then rolled and arranged seam side down in a baking dish to hold shape during baking.
Enchilada sauce is poured over the rolled tortillas, with additional cheese sprinkled on top. Baking at 350°F until the sauce bubbles and cheese melts produces a comforting dish with softened tortillas, creamy cheese, and a well-seasoned bean filling. Diced tomatoes and chopped cilantro finish the enchiladas with a fresh contrast.
The recipe offers tips on substituting ingredients for vegan or gluten-free versions, adding vegetables like bell pepper or zucchini, and selecting various cheese types to suit taste preferences. Tight packing in the baking dish helps maintain enchilada shape, and placing tortillas seam side down prevents unrolling.
Ingredients
- 2 Tsp olive oil
- 1 oz black beans drained, canned
- ½ Cup onion finely chopped
- 2 Tsp chili powder
- salt to taste
- black pepper to taste
- 1½ Cup cheddar cheese divided use, reduced-fat
- 8 corn tortillas
- 1 oz enchilada sauce canned, red
- ½ Cup diced tomatoes
- 1 Tbsp cilantro chopped
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat an 11”x7” baking dish with cooking spray.
- Heat the olive oil in a medium pan over medium-high heat. Add the onion and cook for 3-4 minutes or until softened.
- Stir in the black beans, chili powder, and salt and pepper to taste. Cook for 2-3 more minutes.
- Place the tortillas in a stack on a plate and cover with a damp paper towel. Microwave for 1 minute or until tortillas is pliable.
- Divide the black bean mixture evenly between the tortillas and top each one with 1 tablespoon of cheese.
- Roll up the tortillas and place them seam side down in the baking dish.
- Pour the enchilada sauce over the top and sprinkle the remaining cup of cheese over the sauce
- Bake for 20 minutes or until sauce is bubbling and cheese is melted
- Top with diced tomatoes and chopped cilantro, then serve.
Notes
- The nutritional info is an estimate based on ingredient calculations and can vary, so consider your products for accuracy.
- To make this vegan, omit the cheddar cheese or use a plant-based cheese alternative.
- Use gluten-free or corn tortillas for a gluten-free dish.
- Red beans can substitute black beans for a different flavor.
- Cheese options like pepper jack, Cojita, or Colby can be used depending on preference.
- Add vegetables such as bell peppers, red onions, or zucchini to the filling for extra texture and nutrients.
- Pack the enchiladas tightly in the baking dish and place seam side down to avoid unraveling during baking.
- Avoid overfilling tortillas to prevent cracking and spilling of filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 352mg | 15% |
| Potassium | 237mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 236mg | 24% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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