Get ready to transform your dinner table into a Mexican culinary paradise with these mouthwatering Black Bean Enchiladas! Imagine diving into a dish that's bursting with rich, smoky flavors, creamy black beans, and a roasted red pepper sauce that will make your taste buds dance. Whether you're a seasoned home cook or a kitchen newbie, this recipe promises to deliver restaurant-quality enchiladas that are surprisingly easy to make and guaranteed to impress everyone at the table.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 1 can black beans, rinsed and drained
- 1 cup shredded cheese
- 1 cup roasted red pepper sauce
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- In a medium bowl, combine the rinsed and drained black beans with cumin, salt, and pepper. Mash about half the beans slightly to create a more cohesive filling.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking when rolling.
- Place a tortilla on a flat surface and add approximately 2-3 tablespoons of the black bean mixture down the center of each tortilla.
- Sprinkle a generous amount of shredded cheese over the black bean mixture in each tortilla.
- Carefully roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Pour the roasted red pepper sauce evenly over the rolled enchiladas, ensuring they are completely covered.
- Sprinkle the remaining cheese on top of the sauced enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the edges are slightly crispy.
- Remove from the oven and let rest for 5 minutes before serving to allow the enchiladas to set.
- Optionally, garnish with chopped cilantro, sour cream, or sliced green onions before serving.
Tips
- Warm your tortillas before rolling to prevent cracking - this is a game-changer for smooth, perfect enchiladas.
- Don't skip mashing some of the black beans - this creates a more cohesive and creamy filling.
- Use fresh, high-quality cheese for the best melting and flavor.
- Let the enchiladas rest for 5 minutes after baking to help them set and make serving easier.
- For extra flavor, try toasting your cumin in a dry pan for 30 seconds before adding it to the beans.
- If you want to make this dish ahead of time, you can assemble the enchiladas and refrigerate for up to 24 hours before baking.
- Experiment with different toppings like fresh cilantro, sour cream, or a squeeze of lime for added brightness.
Nutrition Facts
Calories: 335kcal
Carbohydrates: 46g
Protein: 15g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 20mg
