Spicy Black Bean Enchiladas Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
469 kcal
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Course
Main Course
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Cuisine
Mexican
Spicy Black Bean Enchiladas Recipe
Description
This recipe combines black beans cooked with onions, garlic, cumin, oregano, and chili powder for a spiced filling. A fresh avocado mixture with lime juice and cilantro adds creaminess and brightness inside the tortillas. The enchilada sauce is made separately by cooking flour in oil, then whisking in vegetable stock with garlic powder, oregano, chili powder, cumin, cinnamon, and tomato paste, simmered until slightly thickened.
The tortillas are assembled by layering avocado spread and bean filling, rolled tightly and arranged seam side down in a baking pan spread with enchilada sauce. Topped with shredded cheddar and baked, the cheese melts and browns slightly, while the baked enchiladas absorb the sauce’s flavors.
The dish combines creamy, spiced, and tangy elements with textures ranging from soft bean filling to melted cheese and tender tortilla. This recipe suits main meals and showcases plant-based protein balanced with fresh garnishes like cilantro and green onions.
The enchiladas and sauce can be refrigerated, frozen, and reheated with specific instructions to preserve texture and flavor. Corn tortillas can substitute flour tortillas if warmed and softened properly before assembly to prevent cracking.
Ingredients
- 8 flour tortillas 10" type
Filling
- 15.5 oz black beans drained and rinsed
- 1 Tbsp olive oil
- 2 cloves garlic minced
- 1 onion small, diced
- 1 tsp cumin
- ½ tsp oregano
- 1 tsp chili powder
- 2 avocado mashed
- 1 Tbsp cilantro chopped
- 1 lime juiced
- 1 dash black pepper ground
- 2 Roma tomato cored seeded and diced
Toppings
- ¼ cup cheddar cheese shredded
- 2 Tbsp cilantro chopped
- ¼ cup queso fresco crumbled
- 3-4 Tbsp green onion chopped
- 1 Roma tomato cored, seeded, and diced
Enchilada Sauce
- 2 Tbsp canola oil
- 2 Tbsp flour
- 16 oz vegetable stock
- 1 tsp garlic powder
- ¼ tsp oregano
- 2 Tbsp chili powder
- ½ tsp cumin
- 1 pinch cinnamon
- 2 Tbsp tomato paste
Instructions
- First, make the enchilada sauce by heating oil in a small saucepan, then stir in the flour. Next quickly whisk in the vegetable stock. Add the spices, tomato paste, and stir. Turn heat to low and cook for about 20-25 minutes, or until the mixture thickens slightly. Remove from heat and set aside.
- Next, in a skillet heat the oil on medium. Add the onion, garlic, and saute until translucent, then add the beans, cumin, oregano, and chili powder. Cook for about 5 minutes. Turn off the heat and set aside.
- Preheat the oven to 350°F.
- Prepare a 9" x 13" baking pan by covering the bottom with enchilada sauce.
- In a small bowl mash the avocados, stir in the lime juice, pepper, and cilantro.
- Assemble the enchiladas by spreading 1 Tbsp. of the avocado mixture on the tortilla followed by ¼ cup of the bean filling down the center of each tortilla. Roll up tightly and place seam side down on the baking pan.
- Sprinkle with cheddar cheese, cover and bake for 20 minutes. Remove from oven, and top with cilantro, queso fresco, green onion, and tomato.
- Drizzle with additional enchilada sauce if desired.
Notes
- Leftover enchiladas can be refrigerated up to 2 days, wrapped tightly to maintain freshness.
- Freeze enchiladas wrapped with plastic wrap and foil for up to 3 months; thaw before reheating.
- Reheat refrigerated enchiladas covered in the oven at 350°F until heated through; allow longer if frozen.
- Enchilada sauce keeps refrigerated in an airtight container for 5-7 days; freeze in sealed containers up to 3-4 months.
- To use corn tortillas for gluten-free options, warm and lightly moisten them before rolling to prevent tearing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 8mg | 3% |
| Sodium | 747mg | 31% |
| Potassium | 899mg | 19% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 1650IU | 33% |
| Vitamin C | 17.6mg | 20% |
| Calcium | 161mg | 16% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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