Black and White Enchiladas
Indulge in the irresistible fusion of flavors with Black and White Enchiladas, a creative twist on a Mexican classic that marries creamy white sauce with hearty black bean filling. This recipe features soft corn tortillas rolled around a zesty mix of sautéed black beans, diced green chiles, and Monterey Jack cheese. Topped with a luxuriously smooth sour cream white sauce and a golden layer of sharp cheddar cheese, these enchiladas bake to bubbly perfection in just 30 minutes. Perfect for a crowd-pleasing dinner, this dish is both comforting and visually stunning, making every bite a decadent blend of creamy, savory, and cheesy goodness. Serve with a sprinkle of fresh cilantro for a refreshing finishing touch!
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Recipe Information
Ingredients
- 12 corn tortillas
- 2 cups black beans, cooked or canned (rinsed and drained)
- 2 cups Monterey Jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 onion, finely diced
- 2 garlic clove, minced
- 1 tablespoon olive oil
- 1 4-ounce can green chiles, diced (canned)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup sour cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.
Heat olive oil in a skillet over medium heat. Sauté the diced onion until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for 1 more minute.
Stir in the rinsed black beans and diced green chiles. Cook for another 2-3 minutes, mixing well. Remove from heat and set aside.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour until it forms a smooth paste (roux), cooking for 1 minute.
Gradually add the broth while whisking continuously to avoid lumps. Increase heat slightly, bring the mixture to a gentle boil, and cook for 2-3 minutes until thickened.
Lower the heat, stir in the sour cream, salt, and pepper. Mix well until creamy and smooth. Remove from heat.
Spread 1/2 cup of the white sauce on the bottom of the prepared baking dish.
Warm the corn tortillas in a dry skillet or microwave so they're pliable and easier to roll.
Spoon about 2 tablespoons of the black bean mixture into the center of each tortilla, followed by a sprinkle of Monterey Jack cheese. Roll the tortilla tightly and place seam-side down in the baking dish.
Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
Pour the remaining white sauce evenly over the enchiladas, ensuring all are well-covered.
Sprinkle the sharp cheddar cheese over the top for extra flavor and color.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbling.
Remove from the oven, let cool for a few minutes, and garnish with chopped cilantro if desired before serving.
Nutrition Facts
Calories |
3577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.8 g | 222% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 7474 mg | 325% | |
| Total Carbohydrate | 397.6 g | 145% | |
| Dietary Fiber | 71.8 g | 256% | |
| Total Sugars | 31.1 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2470 mg | 190% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2721 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
