Black Bean Enchiladas with Warm Salsa Verde
Savor the vibrant flavors of these irresistibly hearty Black Bean Enchiladas with Warm Salsa Verde—a delightful vegetarian dish that's perfect for any weeknight dinner. Featuring tender corn tortillas stuffed with a savory blend of black beans, Monterey Jack cheese, and aromatic spices, this recipe is a comforting fusion of creamy, spicy, and zesty goodness. The enchiladas are baked to perfection with a topping of bubbling melted cheese and a generous drizzle of tangy salsa verde, which you can warm for an extra layer of flavor. Garnished with fresh cilantro, creamy avocado slices, and a dollop of sour cream, this easy-to-make dish is both satisfying and visually stunning. Quick to prepare in just 40 minutes, this recipe is a crowd-pleaser that strikes the ideal balance of wholesome ingredients and bold Mexican-inspired flair—perfect for vegetarians and enchilada lovers alike!
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Recipe Information
Ingredients
- 2 cups Black beans (canned, drained and rinsed)
- 2 cups Shredded Monterey Jack cheese
- 8 pieces Corn tortillas
- 2 cups Green salsa verde (store-bought or homemade)
- 1 piece Onion (small, finely diced)
- 1 piece Jalapeño pepper (seeded and minced)
- 0.25 cup Cilantro (fresh, chopped)
- 1 teaspoon Cumin powder
- 1 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 0.5 cup Sour cream (optional, for garnish)
- 1 piece Avocado (optional, sliced for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish with olive oil or cooking spray.
In a mixing bowl, combine the black beans, 1 cup of shredded Monterey Jack cheese, diced onion, minced jalapeño, cumin powder, garlic powder, salt, and black pepper. Mix well to create the enchilada filling.
Warm the tortillas in the microwave for about 20 seconds to make them pliable.
Spoon about 2-3 tablespoons of the bean mixture onto each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish. Repeat with all tortillas.
Pour half of the salsa verde over the rolled enchiladas, ensuring they are evenly coated. Reserve the other half for later.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the enchiladas.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes.
After 15 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
While the enchiladas bake, warm the remaining salsa verde in a small saucepan over low heat.
Once baked, remove the enchiladas from the oven and let them cool for 5 minutes before serving.
Drizzle the warm salsa verde over the enchiladas, and garnish with fresh chopped cilantro, sour cream, and avocado slices (if using).
Serve immediately and enjoy your Black Bean Enchiladas with Warm Salsa Verde!
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 6.7 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 541 mg | 42% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 881 mg | 19% | |
*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.
