Black Bean Enchiladas
User Reviews
4.8
Black Bean Enchiladas
Description
These Black Bean Enchiladas begin by cooking minced garlic, diced onion, and green bell pepper until softened. Black beans and yellow corn are then added along with salt, cumin, oregano, and smoked paprika for seasoning. A portion of enchilada sauce is mixed into the warmed bean and vegetable filling to bind the flavors.
Warm, pliable flour tortillas are coated at the base with enchilada sauce before being filled with the bean mixture and Mexican blend cheese. Each tortilla is rolled tightly and placed seam-side down in the baking dish. Extra sauce and cheese are added on top before baking at 350°F, creating a bubbling cheese layer and seasoning the tortillas throughout.
Once baked, the enchiladas can be garnished with fresh sour cream, diced cilantro, and avocado for creaminess and brightness. The use of Mexican blend cheese provides a melting, mild flavor complementing the spiced black bean filling. The recipe allows substitution of cheeses based on availability, emphasizing meltability.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 large green bell pepper diced
- 1 small onion diced
- 1 (15-oz) can black beans drained and rinsed, BUSH'S brand
- 1 (15-oz) can corn drained and rinsed, yellow
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon cumin ground
- 1/4 teaspoon oregano dried
- 1/4 teaspoon smoked paprika
- 2 cups mexican-blend cheese divided, shredded
- 8 (8-inch) flour tortillas (also called soft-taco size)
- 2 cups enchilada sauce divided
- sour cream cilantro diced, avocados diced, optional toppings
- cilantro
- avocado
Instructions
- Preheat oven to 350ºF.
- Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.
- Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.
- Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.
- Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Pour 1/4 cup of the enchilada sauce into a 9x13 baking dish, and spread it out to coat the bottom of the dish.
- Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.
- Pour the remaining 1 1/2 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
- Serve immediately and garnish with desired toppings.
Notes
- Use 8-inch flour tortillas for best size and pliability; homemade or store-bought work fine.
- Choose a shredded cheese that melts well, such as Mexican blend, cheddar, Monterey jack, or mozzarella.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 300kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 1211mg | 50% |
| Potassium | 321mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 20mg | 22% |
| Calcium | 240mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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