Black Bean Enchiladas
These delicious black bean enchiladas are made with seasoned black beans, vegetables, tortillas, enchilada sauce, and melted cheese. They are flavorful, comforting, and easy to prepare for a satisfying meat-free meal.
Ingredients
- 8 small flour or corn tortillas
- 2 cups cooked black beans drained and rinsed
- 1 cup shredded cheddar or Mexican-style cheese
- 1 cup enchilada sauce
- 1 small onion finely chopped
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- Fresh cilantro or parsley for garnish
- Sour cream or avocado for serving (optional)
Instructions
- Prepare the filling: Heat olive oil in a pan over medium heat. Add the onion and bell pepper and cook for 3–4 minutes until softened.
- Add the seasonings: Stir in the garlic, cumin, chili powder, paprika, black pepper, and salt. Cook for about 30 seconds.
- Add the beans: Add the black beans and gently mash some of them with a spoon. Cook for 2–3 minutes until the mixture is heated through.
- Prepare the tortillas: Warm the tortillas briefly so they become soft and easy to roll.
- Fill and roll: Spread a little enchilada sauce in the bottom of a baking dish. Add some black bean filling and a little cheese to each tortilla. Roll them tightly and place them seam-side down in the dish.
- Add the sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake: Bake in a preheated oven at 180°C (350°F) for about 20–25 minutes, until the cheese is melted and the enchiladas are heated through.
- Serve: Garnish with fresh cilantro or parsley. Serve warm with sour cream or sliced avocado if desired.