I love Mexican food. It is bursting with flavor. Cumin, cilantro, chili powder, queso fresco! I drool over these.
Enchiladas are among my favorite Mexican dishes. I'm making this for my vegetarian friends. You can adapt it and use different beans too.
Spicy black bean enchiladas are vegetarian without sacrificing taste. As a carnivore, I was thrilled to discover how well beans work in this dish as a meat replacement.
Whenever I make chili I use black beans and kidney beans. I also prepare a delicious black bean salad. Let's not forget black beans and rice which is really Caribbean, but who's keeping track?
Wondering what goes with vegetarian enchiladas? How about a refreshing coconut mojito. Then finish off with sweet and easy to make pastelitos de guava?
What is in black bean enchiladas?
My spicy black bean enchiladas are healthy fare. How you say? Well, black beans are super nutritious. 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. This week you get a bonus: my enchilada sauce recipe. After you make this sauce, you'll never buy it in the store EVER!
Want to make vegan enchiladas? Skip the regular cheese and sub in vegan cheese. You won't sacrifice a bit of taste because these enchiladas and sauce get their flavors from spices and veggies.
How to make black bean enchiladas step by step
- Heat some canola oil in a sauce pan
on medium heat. Whisk in the 2 tablespoon of flour until well combined. I love my Le Creuset saucier for this! - Whisk in the vegetable stock until well combined.
- Add the tomato paste, spices and whisk those in until well combined.
- Turn the heat to low and simmer for 20-25 minutes until the sauce thickens. Check the thickness the sauce for nappe consistency.
Dip a spoon into the sauce and wipe your finger across the back to see if it will coat the spoon.
In a skillet heat the oil on medium, add the onion, garlic and sauté until translucent. Add the beans and stir in. Preheat the oven to 350°F.
- Add the cumin, oregano and chili powder.
- Cook for 5 minutes and stir to combine while cooking. Turn off the heat and set aside.
- Coat the bottom of a 9"x13" baking pan with the enchilada sauce. Reserve some sauce for serving.
- In a small bowl mash the avocados and stir in the lime juice, black pepper and chopped cilantro.
- Spread 1 tablespoon of the avocado mixture down the center of a tortilla shell.
- Add ¼ cup of the black bean mixture over the avocado, then roll up tightly.
- Place the rolled tortilla in the pan with the seam side down. Next, continue to fill and roll until the pan is full.
- Sprinkle the top with cheddar cheese.
- Cover and bake for 20 minutes. Remove from the oven and top with cilantro, chopped green onion, crumbled queso fresco and sauce. Enjoy!
Frequently Asked Questions
- How long can I store the leftover enchiladas? Once they have completely cooled you can store in the refrigerator for up to 2 days wrapped tightly.
- Can I freeze the enchiladas? Yes, cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months.
- How can I reheat the leftover enchiladas? Preheat your oven to 350°F. Cover the baking dish with foil and bake for 20 minutes then uncover and bake for another 5-10 minutes or until they have an internal temperature of 145°F. Add about 10 more minutes if frozen.
- How long can I store the enchilada sauce in the refrigerator? You can refrigerate the enchilada sauce in an airtight container once cooled for 5-7 days.
- Can I freeze the enchilada sauce? Yes, freeze the enchilada sauce in airtight plastic containers for 3-4 months. Completely thaw in the refrigerator before using.
- Can I make the enchiladas gluten free with corn tortillas? Yes, the only tricky part is corn tortillas tend to crack easily when constructing the enchiladas. You will need to warm them by running a little hot water over them just to light moisten them. Wrap them in a damp paper towel and microwave them on a plate for 30-45 seconds. They will work fine rolled up once warmed.
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?
If you want to explore more of my Latin recipes here are some to checkout or bookmark for later. These are some of the most popular ethnic dishes, their history and ingredients to make at home.
Mexican Pork Carnitas: Make this in the slow cooker and then broil for crispy goodness.
Cuban Ropa Vieja: A true comfort food of slow cooked beef served over rice.
Recaito: This is the ingredient used in many Latin soups, stews and black beans.
Sofrito: You need to have this base ingredient for Latin style beans and shredded chicken.
Latin Style Black Beans: If you have never tried these you are missing out and they are so easy!
Buen provecho!
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📖 Recipe
Spicy Black Bean Enchiladas Recipe
Ingredients
- 8 flour tortillas 10" type
Filling
- 15.5 oz black beans drained and rinsed
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 onion small, diced
- 1 teaspoon cumin
- ½ teaspoon oregano
- 1 teaspoon chili powder
- 2 avocados mashed
- 1 tablespoon cilantro chopped
- 1 lime juiced
- 1 dash black pepper ground
- 2 roma tomatoes cored seeded and diced
Toppings
- ¼ cup shredded cheddar
- 2 tablespoon cilantro chopped
- ¼ cup crumbled queso fresco
- 3-4 tablespoon green onion chopped
- 1 Roma tomato cored, seeded, and diced
Enchilada Sauce
- 2 tablespoon canola oil
- 2 tablespoon flour
- 16 oz vegetable stock
- 1 teaspoon garlic powder
- ¼ teaspoon oregano
- 2 tablespoon chili powder
- ½ teaspoon cumin
- 1 pinch cinnamon
- 2 tablespoon tomato paste
Instructions
- 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. Turn off the heat and set aside.
- Preheat the oven to 350°F.
- Prepare a 9" x 13" baking pan by covering the bottom with enchilada sauce.
- In a small bowl mash the avocados, stir in the lime juice, pepper, and cilantro.
- 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.
Notes
- How long can I store the leftover enchiladas? Once they have completely cooled you can store in the refrigerator for up to 2 days wrapped tightly.
- Can I freeze the enchiladas? Yes, cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months.
- How can I reheat the leftover enchiladas? Preheat your oven to 350°F. Cover the baking dish with foil and bake for 20 minutes then uncover and bake for another 5-10 minutes or until they have an internal temperature of 145°F. Add about 10 more minutes if frozen.
- How long can I store the enchilada sauce in the refrigerator? You can refrigerate the enchilada sauce in an airtight container once cooled for 5-7 days.
- Can I freeze the enchilada sauce? Yes, freeze the enchilada sauce in airtight plastic containers for 3-4 months. Completely thaw in the refrigerator before using.
- Can I make the enchiladas gluten free with corn tortillas? Yes, the only tricky part is corn tortillas tend to crack easily when constructing the enchiladas. You will need to warm them by running a little hot water over them just to light moisten them. Wrap them in a damp paper towel and microwave them on a plate for 30-45 seconds. They will work fine rolled up once warmed.
Michelle says
You know my love of Mexican food! Can't wait to try this Analida! Especially since it says spicy!
Analida says
🙂 I think you will like them Michelle.
Miz Helen says
I sure wish I had a serving of your Enchiladas right now, they look so good! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
Analida says
Yes, give my enchiladas a try. I was just thinking that I have to make them again. 🙂
Dee says
These look delicious! Thanks for sharing at Merry Monday. 🙂
Analida says
You are welcome! 🙂
Karly says
My kind of dinner! Thanks for linkin' up with What's Cookin' Wednesday!
Analida says
You are welcome Karly! It is a yummy dinner, and so easy to make. Enjoy!
KitchenVarieties says
Oh my, I am making this over the weekend. Yummy! Cheers! and Bottoms up!
Chef Dennis says
We're on the same boat! Mexican recipes are really scrumptious. And this Spicy black bean Enchiladas is one of those delicious recipes. Thanks for sharing this.
Carrie | Clean Eating Kitchen says
I for sure wouldn't miss the meat in these! They are so full of flavor, perfect for Mexican night!
Analida says
Thanks Carrie! The beans are really hearty and filling!
Jess says
It sounds and looks like this dish has all the best flavors and textures in it! I can only imagine how big of a hit this recipe is around the dinner table!
Kelly Anthony says
I love enchiladas but I'm especially going to enjoy these black bean enchiladas because of all the yummy flavors you have included in your recipe.
Jessica Kirk says
Great vegetarian option that I'll be adding to the weekly menu.
Paula Montenegro says
Great step-by-step photos and a great recipe! You're right, Mexican food is deliciously flavorful and these enchiladas are no exception. That sauce looks amazing!
Veronika says
These enchiladas look amazing! And I love how you put step by step process photos, it makes it so much easier to make this dish! Saving the recipe!
GUNJAN C Dudani says
I love enchiladas and with the black beans in it makes this dish healthier. I would love to try this.
Jo says
I'm so loving the flavors here. Especially that it is spicy and looks absolutely delicious!
Aline says
I love anything with black beans, so you have my attention! ahah I'm adding this to this week's menu to try - can't wait!! Thank you!
SHANIKA says
This Enchilada recipe looks so good! It's definitely the perfect easy family meal and I'm such a lover of Black beans! I so need to make this soon!
Natalie says
I just saved this recipe to make next week for my family. I can't wait. Looks delicious and so easy to make. Thanks for sharing!
Chris says
Would these work with corn tortillas? I can't have gluten and these look so good!
Analida says
Hi Chris, My daughter makes them gluten free and takes them to parties. The only difference is the corn tortillas tend to crack if not warmed first. You can wet them with slight with some hot tap water and then wrap them in a damp paper towel. Microwave them on a plate for 30-45 seconds and they should stay soft with constructing the enchiladas. Enjoy!