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Black Bean Enchiladas Recipe

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4.1 from 6 reviews

Black Bean Enchiladas are a simple, delicious vegetarian Mexican dish featuring corn or flour tortillas filled with seasoned black beans, green chiles, and melty cheese, all baked in a savory enchilada sauce. This wholesome and satisfying meal is perfect for weeknight dinners, served warm with fresh toppings like cilantro, avocado, and queso fresco.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

For the enchiladas:

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

For garnish:

  • 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) to prepare for baking the enchiladas.
  2. Prepare Filling: In a small bowl, combine the rinsed and drained black beans with the mild green chiles, mixing well to create the filling.
  3. Prepare Baking Dish and Tortillas: Spread about ½ cup of enchilada sauce evenly on the bottom of a 9×13-inch baking dish. Pour the remaining enchilada sauce into a shallow bowl or pie plate. Working one tortilla at a time, dip it into the sauce, coating both sides lightly, then transfer to a plate.
  4. Assemble Enchiladas: Place about 3 tablespoons of the bean and chile mixture onto the top center of each tortilla. Add a few tablespoons of shredded cheese on top. Roll the tortilla up tightly and place seam side down in the baking dish. Continue this process with all tortillas, arranging them snugly side by side.
  5. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining shredded cheese evenly over the top.
  6. Bake: Bake the enchiladas in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
  7. Garnish and Serve: Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped cilantro, sliced green onions, sliced avocado, and crumbled queso fresco. Serve warm.

Notes

  • You can customize the enchilada sauce by using homemade or store-bought, depending on your preference.
  • If tortillas are cracking during rolling, warming them slightly before dipping or brushing with a bit of oil can help make them more pliable.
  • Add sautéed vegetables or spices like cumin and oregano to the filling for extra flavor and texture.
  • For higher protein, substitute or add chicken breast or use low-carb tortillas as preferred.
  • These enchiladas freeze well either before or after baking for convenient meal prep.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dishes
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

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