Spicy Black Bean Green Chili Cheese Enchiladas
Get ready to spice up your dinner routine with these irresistible Spicy Black Bean Green Chili Cheese Enchiladas! Packed with bold flavors, this vegetarian enchilada recipe features tender corn tortillas stuffed with a zesty black bean and green chili filling, seasoned to perfection with cumin, smoked paprika, and chili powder. Smothered in a tangy green chili enchilada sauce and topped with a luscious layer of Monterey Jack and Cheddar cheese, these enchiladas bake to gooey, bubbly perfection in just 25 minutes. Garnished with fresh cilantro and served with lime wedges for a bright, citrusy finish, these enchiladas are as comforting as they are flavorful. Perfect for weeknight dinners or casual gatherings, this dish delivers mouthwatering Tex-Mex goodness in every bite.
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Recipe Information
Ingredients
- 2 cups Black beans (cooked or canned, rinsed and drained)
- 1 cup Green chilies (diced, canned or fresh)
- 2 cups Monterey Jack cheese (shredded)
- 1 cup Cheddar cheese (shredded)
- 10 pieces Corn tortillas
- 2 cups Green chili enchilada sauce (store-bought or homemade)
- 1 medium Red onion (diced)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Chili powder
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 4 pieces Lime wedges (for serving)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat the olive oil in a skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Add the black beans and green chilies to the skillet. Stir and cook for another 2-3 minutes until the mixture is warmed through. Set aside.
Warm the corn tortillas to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Spoon about 2-3 tablespoons of the black bean mixture into the center of each tortilla. Sprinkle a small amount of the Monterey Jack cheese on top of the filling. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
Repeat Step 6 with the remaining tortillas and filling until the baking dish is full.
Pour the green chili enchilada sauce evenly over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining Monterey Jack cheese and all of the Cheddar cheese over the top.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with chopped cilantro.
Serve the enchiladas warm with lime wedges on the side for an added burst of flavor.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 6.2 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 588 mg | 45% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 667 mg | 14% | |
*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.
