I love Mexican food because it is just bursting with flavor. Cumin, cilantro, chili powder, queso fresco! I drool over these ingredients. Enchiladas are among my favorite Mexican dishes; I am making this recipe for my vegetarian friends. You can adapt it and use different kinds of beans, which would be absolutely delicious too. I always keep beans on hand because I just plain adore them.
Spicy black bean enchiladas are a delicious way to eat a vegetarian meal without sacrificing taste. Actually whenever I make chili, I use black beans, as well as kidney beans. I also prepare a delicious black bean salad, and of course let’s not forget black beans and rice which is really Caribbean, but who’s keeping track? If you are wondering what else goes along with spicy black bean enchiladas? How about a refreshing coconut mojito; and then finish things off with sweet and easy to make pastelitos de guava?
My spicy black bean enchiladas are healthy fare. How you say? Well, black beans are super nutritious to say the least. They are packed with fiber, and other vitamins too. The other ingredients: tomatoes, onions, cilantro are also ultra healthy. I also use a low fat sour cream, and a little grated cheddar. By the way, this week you get a bonus: my enchilada sauce recipe. Don’t you love it when you get a freebie? After you make this sauce, you’ll never buy it in the store EVER!
Finally, I like to top my spicy black bean enchiladas with diced tomatoes, green onions, and crumbled queso fresco. Did I ever tell you how much I love queso fresco? I am in the process of learning how to make it from scratch which could be dangerous. Stay tuned for more news. Buen provecho!
- 1 package of 10" flour tortillas
- 1 15.5 oz. cans black beans drained and rinsed
- 1 Tbsp. olive oil
- 2 cloves garlic minced
- 1 small onion diced
- 1 tsp. cumin
- ½ tsp. oregano
- 1 tsp. chili powder
- 2 avocados mashed
- 1 Tbsp. chopped cilantro
- juice of 1 lime
- pinch of cracked pepper
- 2 Roma tomatoes cored seeded and diced
- ¼ cup shredded cheddar
- 2 Tbsp. chopped cilantro
- ¼ cup crumbled queso fresco
- 3-4 Tbsp. chopped green onion
- 1 Roma tomato cored, seeded, and diced
- Enchilada sauce:
- 2 Tbsp. canola oil
- 2 Tbsp. flour
- 16 oz. vegetable stock
- 1 tsp. garlic powder
- ¼ tsp. oregano
- 2 Tbsp. chili powder
- ½ tsp. cumin
- pinch of cinnamon
- 2 Tbsp. tomato paste
- First, make the enchilada sauce by heating oil in a small saucepan, then stir in the flour. Next quickly whisk in the vegetable stock. Add the spices, tomato paste, and stir. Turn heat to low and cook for about 20-25 minutes, or until the mixture thickens slightly. Remove from heat and set aside.
- Next, in a skillet heat the oil on medium. Add the onion, garlic, and saute until translucent, then add the beans, cumin, oregano, and chili powder. Cook for about 5 minutes.
- Preheat the oven to 350'F.
- In a small bowl mash the avocados, stir in the lime juice, pepper, and cilantro.
- Prepare a 9" x 13" baking pan by covering the bottom with enchilada sauce.
- Assemble the enchiladas by spreading 1 Tbsp. of the avocado mixture on the tortilla followed by ¼ cup of the bean filling down the center of each tortilla. Roll up tightly and place seam side down on the baking pan.
- Sprinkle with cheddar cheese, cover and bake for 20 minutes. Remove from oven, and top with cilantro, queso fresco, green onion, and tomato.
- Drizzle with additional enchilada sauce if desired.
Here are some really interesting Mexican cookbooks to take a look at.