Description

Black Bean Enchiladas are a hearty, cheesy, and flavorful dish featuring black beans, sweet corn, peppers, and jalapeños, all wrapped in soft tortillas and topped with gooey cheese and savory enchilada sauce.

Ingredients

1 tbsp oil

2 x 400g tinned black beans, drained and rinsed

1 red onion, diced

1 red pepper, diced

1 yellow pepper, diced

2 garlic cloves, minced

50g sweet corn

4 tbsp sliced jalapeños

2.5 cups enchilada sauce

1 tsp paprika

0.5 tsp garlic powder

0.5 tsp cumin powder

0.5 tsp oregano

6 tortilla wraps

100g mozzarella and cheddar cheese mix, shredded

100g sour cream

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in a pan over medium heat. Add diced onion, red pepper, and yellow pepper. Sauté for 6-7 minutes, stirring often, until vegetables soften.
Add minced garlic and cook for another minute until fragrant.
Stir in paprika, garlic powder, cumin powder, and oregano, followed by black beans and sweet corn. Cook for 3-4 minutes until heated through.
Pour in 0.5 cups of enchilada sauce and 50g of sour cream. Stir to combine and heat through.
On a flat surface, arrange the tortilla wraps with a baking dish nearby. Line the baking dish with 2 tbsp of enchilada sauce.
Spoon the black bean mixture into the center of each tortilla. Sprinkle with some shredded cheese, then fold in the top and bottom of the tortilla before rolling it up. Place the rolled tortillas seam-side down in the baking dish. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce over the tortillas and sprinkle the remaining cheese on top.
Bake for 20-25 minutes until the cheese is melted and golden.
Serve with a dollop of sour cream on top and a scattering of fresh cilantro.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze unbaked enchiladas for up to 3 months and bake when needed.

For a spicier version, add more jalapeños or drizzle hot sauce on top before baking.

Use gluten-free tortillas to make this dish gluten-free.

Feel free to use pinto or kidney beans instead of black beans for variation.

For a vegan version, substitute cheese and sour cream with plant-based alternatives.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 12g
Cholesterol: 25mg