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Black Bean Enchiladas

Black Bean Enchiladas
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Black Bean Enchiladas are a hearty and flavorful southwestern-inspired vegetarian dish featuring protein-rich black beans, melty cheese, and a rich enchilada sauce wrapped in soft tortillas. Perfect for quick weeknight dinners or weekend gatherings, these enchiladas balance spice, creaminess, and freshness for a satisfying meal everyone will love.

Ingredients

Scale

Filling

  • 1 can black beans, drained and rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika

Other Ingredients

  • 8 small corn or flour tortillas
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 cups enchilada sauce (mild to spicy, your choice)

Garnishes and Optional Toppings

  • Fresh cilantro, chopped
  • Sour cream
  • Avocado slices
  • Diced tomatoes
  • Diced green onions

Instructions

  1. Prepare the Filling: Heat a skillet over medium heat and sauté finely chopped onions and minced garlic until translucent and fragrant. Add drained black beans along with ground cumin, chili powder, and smoked paprika. Stir and cook for about 5 minutes, allowing flavors to blend. Mash some beans slightly with the back of a spoon to create a creamy yet chunky texture ideal for filling.
  2. Warm the Tortillas: Warm corn or flour tortillas in a dry skillet or microwave until pliable. Wrapping them in a clean kitchen towel will help keep them warm and soft, making rolling easier without tearing.
  3. Assemble the Enchiladas: Spoon a generous portion of the black bean filling onto each tortilla. Sprinkle a mix of shredded cheddar and Monterey Jack cheese on top. Roll the tortilla tightly around the filling and place seam side down in a baking dish lined with a thin layer of enchilada sauce.
  4. Add Sauce and Bake: Pour remaining enchilada sauce evenly over the rolled tortillas, coating each well. Sprinkle a final layer of shredded cheese on top. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until cheese is melted, bubbly, and the dish is heated through.

Notes

  • Don’t overfill the tortillas to keep rolling easy and avoid breaking during baking.
  • Use fresh homemade enchilada sauce for best flavor or choose a quality store-bought option.
  • Mix sharp cheddar with Monterey Jack for perfect cheese melt and flavor balance.
  • Allow the enchiladas to rest a few minutes after baking for easier slicing.
  • Adjust spice levels by varying chili powder and adding jalapeños if desired.

Nutrition

Keywords: black bean enchiladas, vegetarian enchiladas, southwestern recipe, easy dinner, gluten free enchiladas, meatless dinner

Find it online: https://ninagourmet.com/black-bean-enchiladas/