Description
These Black Bean Enchiladas are a delicious and hearty vegetarian Mexican-inspired dish featuring a flavorful filling of black beans, sautéed peppers, and spices wrapped in soft tortillas, topped with melted cheese and enchilada sauce, then baked to golden perfection. Ideal for a family meal, they are served with sour cream and fresh cilantro for added creaminess and freshness.
Ingredients
Scale
Filling
- 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
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp cumin powder
- 0.5 tsp oregano
- 0.5 cups enchilada sauce
- 50g sour cream
Assembly and Topping
- 6 tortilla wraps
- 2.5 cups enchilada sauce (total)
- 100g mozzarella and cheddar cheese mix, shredded
- 100g sour cream (for serving)
- 1 tbsp oil (for cooking)
- Fresh cilantro for garnish
Instructions
- Prepare the Vegetables: Heat 1 tablespoon of oil in a pan over medium heat. Add the diced red onion, red pepper, and yellow pepper. Sauté for 6-7 minutes, stirring frequently, until the vegetables are softened.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Combine Spices and Beans: Mix in the paprika, garlic powder, cumin powder, and oregano. Then add the drained black beans, sweet corn, and jalapeños to the pan. Cook for 3-4 minutes until everything is heated through.
- Add Sauce and Sour Cream: Pour in 0.5 cups of enchilada sauce and 50g sour cream. Stir thoroughly to combine and heat through evenly.
- Prepare Baking Dish: Arrange the tortilla wraps on a flat surface. Line a baking dish with 2 tablespoons of enchilada sauce to prevent sticking.
- Fill and Roll Tortillas: Spoon the black bean mixture onto the center of each tortilla. Sprinkle with some of the shredded cheese. Fold in the top and bottom edges of the tortilla, then roll it up tightly. Place the rolled tortillas seam-side down in the baking dish. Repeat with the remaining tortillas.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
- Bake: Bake in a preheated oven at 180°C (350°F) for 20-25 minutes until the cheese is melted, bubbly, and golden on top.
- Serve: Remove from the oven and serve hot with a dollop of sour cream and a scattering of fresh cilantro on top.
Notes
- Ensure the black beans are well-drained and rinsed to avoid excess moisture in the filling.
- You can adjust the spice level by adding more or fewer jalapeños according to your taste.
- For a vegan version, substitute cheese and sour cream with plant-based alternatives.
- Make ahead: Prepare the filling and assemble the enchiladas, then refrigerate before baking to save time.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
