Description
These Black Bean Enchiladas are a flavorful and hearty vegetarian dish featuring a savory black bean and vegetable filling, wrapped in warm tortillas, smothered with enchilada sauce and melted cheese, then baked to golden perfection. Perfect for a satisfying weeknight dinner with a creamy sour cream topping and a touch of fresh cilantro.
Ingredients
Scale
Vegetables and Beans
- 1 tbsp oil
- 2 x 400g tinned black beans, drained and rinsed
- 1 red onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 garlic cloves, minced
- 50g sweet corn
- 4 tbsp sliced jalapeños
Spices and Sauces
- 2.5 cups enchilada sauce
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp cumin powder
- 0.5 tsp oregano
Other Ingredients
- 6 tortilla wraps
- 100g mozzarella and cheddar cheese mix, shredded
- 100g sour cream
Instructions
- Saute the Vegetables: Heat oil in a pan over medium heat. Add the diced red onion, red pepper, and yellow pepper. Sauté for 6-7 minutes, stirring often, until the vegetables soften and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until the garlic releases its aroma.
- Combine Spices and Beans: Add paprika, garlic powder, cumin powder, and oregano to the pan. Mix well. Then add the drained black beans and sweet corn. Cook for 3-4 minutes until everything is heated through and flavors meld together.
- Add Sauce and Sour Cream: Pour in 0.5 cups of enchilada sauce and 50g of sour cream into the pan. Stir to combine thoroughly and heat through to create a creamy filling.
- Prepare Tortillas and Baking Dish: On a flat surface, lay out the tortilla wraps. Meanwhile, lightly coat the base of a baking dish with 2 tablespoons of enchilada sauce.
- Assemble Enchiladas: Spoon the black bean mixture into the center of each tortilla. Sprinkle some shredded cheese over the filling. Fold the top and bottom edges of the tortilla inward, then roll it tightly. Place each rolled tortilla seam-side down in the prepared baking dish. Repeat this for all tortillas.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining shredded cheese generously on top.
- Bake: Place the baking dish in a preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and golden brown.
- Serve: Remove from the oven and serve warm with a dollop of sour cream on each enchilada and a scattering of fresh cilantro for a bright finishing touch.
Notes
- For extra heat, add more jalapeños or a dash of hot sauce to the filling mixture.
- These enchiladas can be made ahead and baked just before serving.
- Use gluten-free tortillas to make this recipe gluten free.
- Leftover enchiladas can be reheated in the oven or microwave.
- You can substitute black beans with pinto beans or kidney beans if preferred.
