Name: Black Bean Enchiladas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons olive oil, plus more for greasing; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon chili powder; ½ teaspoon cumin; ¼ teaspoon smoked paprika; Salt and freshly ground black pepper to taste; 2 (15-ounce) cans black beans, rinsed and drained; ¼ cup vegetable broth or water; 1 (10-ounce) can red enchilada sauce (mild or medium, your preference); 12 corn tortillas; 1 ½ cups shredded Monterey Jack cheese, or a blend of Monterey Jack and cheddar; Optional toppings: chopped fresh cilantro, diced avocado, sour cream or plain Greek yogurt, salsa, sliced jalapeños

Description

Easy and flavorful black bean enchiladas made with simple ingredients and a homemade black bean filling. A vegetarian delight perfect for weeknight dinners.

Ingredients

Scale

2 tablespoons olive oil, plus more for greasing
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon cumin
¼ teaspoon smoked paprika
Salt and freshly ground black pepper to taste
2 (15-ounce) cans black beans, rinsed and drained
¼ cup vegetable broth or water
1 (10-ounce) can red enchilada sauce (mild or medium, your preference)
12 corn tortillas
1 ½ cups shredded Monterey Jack cheese, or a blend of Monterey Jack and cheddar
Optional toppings: chopped fresh cilantro, diced avocado, sour cream or plain Greek yogurt, salsa, sliced jalapeños

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened (5-7 minutes). Add garlic, chili powder, cumin, and smoked paprika; cook for 1 minute until fragrant.
3. Add black beans and vegetable broth/water to the skillet. Mash about half the beans with a spoon or masher. Stir, cook 2-3 minutes, and season with salt and pepper. Remove from heat.
4. Warm corn tortillas in a dry skillet or microwave until pliable.
5. Pour half the enchilada sauce into the prepared baking dish.
6. To assemble, spread about ¼ cup of bean mixture onto a warmed tortilla, sprinkle with cheese, and roll up. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
7. Pour remaining enchilada sauce over the rolled enchiladas and sprinkle with remaining cheese.
8. Cover loosely with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, until cheese is bubbly and lightly browned.
9. Let rest for 5-10 minutes before serving.

Notes

Store cooled enchiladas in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F (175°C) oven covered with foil for 15-20 minutes, or until heated through. For quicker reheating, use a microwave on medium power in 30-second intervals.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving (2 enchiladas)
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 15g
Carbohydrates: 40g
Fiber: 10g
Protein: 15g