Description
Black Bean Enchiladas are a hearty, healthy, and easy-to-make meal featuring protein-rich black beans, melted cheese, and flavorful enchilada sauce wrapped in soft tortillas. Perfect for weeknight dinners or satisfying lunches, this recipe strikes a delicious balance of spice, comfort, and nutrition that makes it a family favorite.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup enchilada sauce (red or green)
- 8 flour or corn tortillas (soft)
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- ¼ cup fresh cilantro, chopped
- 1 tbsp lime juice
Instructions
- Prepare the Filling: Heat 1 tbsp of oil in a pan over medium heat. Sauté the chopped onions and minced garlic until soft and fragrant, about 3-4 minutes. Add the drained black beans, ground cumin, chili powder, and salt. Stir well to combine and heat through, allowing the beans to absorb the spices.
- Warm the Tortillas: Soften the tortillas to make them pliable by warming them briefly in a dry skillet over medium heat or microwaving wrapped in a damp towel, just until flexible but not overly soft.
- Assemble the Enchiladas: Spread a small spoonful of enchilada sauce evenly on the bottom of a baking dish to prevent sticking. Place a few tablespoons of the black bean mixture on each tortilla, top with shredded cheese, then roll tightly. Arrange the rolled tortillas seam side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce generously over the assembled rolled tortillas. Sprinkle a generous layer of shredded cheese on top to create a delicious melted crust.
- Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese is bubbling and golden. Let the enchiladas cool for a few minutes before serving to help the flavors meld and make slicing easier.
Notes
- Drain Beans Well: Remove excess liquid to avoid soggy filling.
- Use Fresh Sauce: Homemade enchilada sauce enhances flavor but store-bought works well for convenience.
- Don’t Overfill: Use moderate filling amounts to prevent tortillas from tearing.
- Let Them Rest: Cool slightly after baking to lock in flavor and ease serving.
- Double the Recipe: These enchiladas freeze well, making them great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 25 mg