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Black Beans Enchiladas

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50min

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6 servings

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1 Reviews
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These delicious and hearty Black Beans Enchiladas are a flavorful vegetarian dish that combines creamy black beans with a zesty enchilada sauce and melted cheese. Wrapped in soft tortillas and baked to perfection, these enchiladas are perfect for a satisfying and comforting meal that the whole family will enjoy.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
12 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Wheat

Ingredients

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Steps

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1
Prepare the onion and garlic

Peel and finely chop the onion. Peel and mince the garlic cloves.

2
Rinse and drain the black beans

Rinse the canned black beans under cold water and drain well.

3
Sauté the aromatics

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

4
Add black beans and seasonings

Add the drained black beans, cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for 5 minutes, mashing the beans slightly with the back of a spoon.

5
Preheat the oven and prepare the tortillas

Preheat the oven to 375°F (190°C). Wrap the corn tortillas in damp paper towels and microwave for 30 seconds to soften them.

6
Assemble the enchiladas

Spread 1/2 cup of enchilada sauce in a 9x13 inch baking dish. Fill each tortilla with about 1/4 cup of the black bean mixture and 1 tablespoon of grated cheddar cheese. Roll up the tortillas and place them seam-side down in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheddar cheese.

7
Bake and serve

Bake the Black Beans Enchiladas for 20-25 minutes or until the cheese is melted and bubbly. Remove from the oven and let cool for 5 minutes. Roughly chop the cilantro leaves. Serve the enchiladas hot, topped with a dollop of sour cream and sprinkled with chopped cilantro.

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