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Black Bean Enchiladas

A delightful dish offering a symphony of textures and flavors with creamy black beans, slightly spicy sauce, and soft corn tortillas, baked to perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cans black beans, drained and rinsed
  • 1 cup corn
  • 1 red bell pepper, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
For assembly
  • 8 pieces corn tortillas
  • 2 cups enchilada sauce (alcohol-free)
  • 1 cup shredded cheese (optional)
  • to taste fresh cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat a little olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent, about 5 minutes.
  3. Add the diced red bell pepper, corn, black beans, cumin, and chili powder. Stir and heat through for another 3-5 minutes.
Assembly and Baking
  1. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  2. Fill each corn tortilla with the black bean mixture, rolling tightly and placing seam-side down in the dish.
  3. Pour the remaining enchilada sauce over the top and sprinkle cheese if desired.
  4. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese is bubbly and slightly golden.
  5. Let cool for a few minutes, garnish with fresh cilantro, and serve.

Notes

Feel free to substitute black beans for pinto beans or add sautéed zucchini for extra veggies. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is an option; wrap individual enchiladas in plastic and freeze for up to 3 months. Reheat at 350°F (175°C) for 15-20 minutes after thawing.