I love Mexican food because it is just 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 a delicious way to eat a vegetarian meal without sacrificing taste.
Whenever I make chili I use black beans and 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?
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!
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? Buen provecho!
Spicy Black Bean Enchiladas
You will love these vegetarian spicy black bean enchiladas! Like Mexican food? These are bursting with flavor: Cumin, garlic, onions, cilantro, cheddar, green onion, tomato & queso fresco.
- 8 flour tortillas 10" type
- 1/4 cup shredded cheddar
- 2 Tbsp cilantro chopped
- 1/4 cup crumbled queso fresco
- 3-4 Tbsp green onion chopped
- 1 Roma tomato cored, seeded, and diced
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 1/4 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.