Black Bean Enchiladas
Say hello to weeknight comfort with these flavor-packed Black Bean Enchiladas! Bursting with a hearty black bean and tomato filling seasoned with smoky paprika, cumin, and chili powder, this vegetarian favorite is as nutritious as it is satisfying. Soft corn tortillas are expertly rolled, smothered in zesty enchilada sauce, and topped with gooey melted Mexican blend cheese for the ultimate crowd-pleaser. Quick to assemble and baked to bubbly perfection in under half an hour, this dish is perfect for busy evenings or casual gatherings. Garnish with fresh cilantro and a dollop of creamy sour cream for a meal that’s as vibrant as it is delicious. Whether you're catering to vegetarians or simply looking for a new twist on classic enchiladas, this easy recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 2 cups black beans, drained and rinsed
- 1 can (10-ounce) diced tomatoes with green chilies (Rotel)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 pieces corn tortillas
- 2 cups enchilada sauce
- 1.5 cups shredded Mexican blend cheese
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened.
Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Stir in the black beans, diced tomatoes with green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper. Simmer the mixture for 5-7 minutes, stirring occasionally, until heated through.
Remove the skillet from heat and let the filling cool slightly while you warm the corn tortillas. To prevent cracking, heat the tortillas in a dry skillet over medium heat or wrap them in a damp paper towel and microwave for 30 seconds.
Spread 1/2 cup of the enchilada sauce on the bottom of the prepared baking dish.
Spoon about 3 tablespoons of the black bean filling into the center of each tortilla, sprinkle a small amount of cheese on top, and roll it up tightly. Place the rolled enchiladas seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the top of the enchiladas, making sure they are fully covered. Sprinkle the remaining shredded cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before garnishing with chopped cilantro, if desired.
Serve warm with sour cream on the side, if you like.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 7.5 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 446 mg | 34% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 788 mg | 17% | |
*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.
