Black Bean Enchiladas
Hearty tortillas stuffed with spiced black beans, corn, and cheese, smothered in smoky red enchilada sauce and baked until bubbly.
Details
Ingredients
- 8 flour or corn tortillas
- 2 cans (400g each) black beans, drained and rinsed
- 1 cup corn kernels
- 1.5 cups shredded Mexican cheese blend
- 1/2 cup diced onion
- 1 tsp cumin
- 1 tsp chili powder
- 2 cups red enchilada sauce
- Toppings:
- Sour cream
- Fresh cilantro
- Diced avocado
- Sliced jalapeños
Instructions
- 1
Preheat oven to 190°C (375°F). Mix black beans, corn, onion, cumin, chili powder, and 1 cup cheese in a bowl.
- 2
Spread 1/2 cup enchilada sauce on the bottom of a 9x13 baking dish.
- 3
Fill each tortilla with the bean mixture and roll up tightly. Place seam-side down in the baking dish.
- 4
Pour remaining enchilada sauce over the rolled tortillas. Top with remaining cheese.
- 5
Bake for 20-25 minutes until the sauce is bubbling and cheese is melted and golden.
- 6
Top with sour cream, cilantro, avocado, and jalapeños.
About This Recipe
Enchiladas, a cornerstone of Mexican and Tex-Mex cuisine, are a testament to the versatility of tortillas and the rich tapestry of regional flavors. This black bean rendition offers a deeply satisfying, plant-forward meal, perfect for a weeknight dinner or a casual gathering. Rooted in pre-Columbian traditions where corn tortillas were wrapped around food, the modern enchilada often features fillings of meat, cheese, or vegetables, all lovingly bathed in a savory chili sauce. What makes this particular recipe special is its robust vegetarian core; the black beans, softened and seasoned with cumin and chili powder, provide a hearty texture and earthy depth, beautifully complemented by the sweetness of corn and the tang of a good red enchilada sauce. The key technique lies in softening the tortillas slightly before rolling to prevent tearing, ensuring each package holds its precious cargo securely. Don't skimp on the cheese, as it melts into a glorious, bubbly blanket that truly elevates the dish. While simple, the layering of flavors—from the spiced beans to the tangy sauce and fresh toppings—creates a surprisingly complex and comforting experience. Common variations include adding roasted bell peppers or zucchini to the filling, or even swapping the beans for lentils. Serve immediately with a generous dollop of sour cream, fresh cilantro, and the bright zing of diced avocado or jalapeños.
Tips & Tricks
- • To prevent tortillas from tearing during rolling, lightly warm them in a dry skillet or microwave for 10-15 seconds per side until pliable. This makes them much more flexible and easier to handle without breaking.
- • For a richer flavor profile or to incorporate more vegetables, consider adding sautéed bell peppers, spinach, or even sweet potato to the black bean and corn filling. You could also swap black beans for pinto beans.
- • Enchiladas can be assembled up to 24 hours in advance and stored covered in the refrigerator before baking. Leftovers keep well in an airtight container for 3-4 days and reheat beautifully in the microwave or oven.
- • Enhance your meal with a refreshing side of cilantro-lime rice or a simple green salad with a zesty vinaigrette. A chilled horchata or a tart margarita would also make excellent beverage pairings.
Nutrition Facts
Per serving (approximate)