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.
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?
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 homemade enchilada sauce:
- Heat some canola oil in a sauce pan on medium heat. Whisk in the 2 Tbsp 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.
How to make the black bean filling and construct the enchiladas:
- 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 Tbsp of the avocado mixture down the center of a tortilla shell.
- Add 1/4 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!
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. 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 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.