Spicy Black Bean Enchiladas Recipe
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.
Print
Pin
Servings: 6 servings
Calories: 469kcal
Ingredients
- 8 flour tortillas 10" type
Filling
- 15.5 oz black beans drained and rinsed
- 1 Tbsp olive oil
- 2 cloves garlic minced
- 1 onion small, diced
- 1 tsp cumin
- ½ tsp oregano
- 1 tsp chili powder
- 2 avocados mashed
- 1 Tbsp cilantro chopped
- 1 lime juiced
- 1 dash black pepper ground
- 2 roma tomatoes cored seeded and diced
Toppings
- ¼ cup shredded cheddar
- 2 Tbsp cilantro chopped
- ¼ cup crumbled queso fresco
- 3-4 Tbsp green onion chopped
- 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
- 1 pinch cinnamon
- 2 Tbsp 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
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.
Nutrition
Calories: 469kcal | Carbohydrates: 54g | Protein: 14g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 747mg | Potassium: 899mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1650IU | Vitamin C: 17.6mg | Calcium: 161mg | Iron: 4.6mg
