40 minutes
A rich and flavorful dish made with black beans, vegetables, and cheese, baked to perfection.
tablespoons
Yellow Onion, finely chopped
each
Bell Pepper, stemmed, seeded, and cut into 0.635 cm pieces
each
Garlic Clove, peeled and thinly sliced
each
to taste
to taste
teaspoons
Fire Roasted Tomatoes, preferably crushed
0 oz
teaspoons
Hot Sauce, optional
teaspoons
Sour Cream, optional
cups
Black Beans, rinsed
0 oz
Mild Cheddar Cheese, grated
0 oz
Corn Tortillas, 6-inch, or flour
each
Fresh Cilantro, leaves and stems, for serving
to taste
1. Preheat Oven
Preheat your oven to 425 degrees Fahrenheit. This will ensure your enchiladas bake evenly and the cheese melts perfectly.
2. Cook Vegetables
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onions, bell pepper or poblano chile, and sliced garlic. Season with a pinch of kosher salt and black pepper. Cook the vegetables for 6 to 8 minutes, stirring occasionally, until they are softened and slightly charred in spots.
3. Add Cumin
Next, stir in the ground cumin and cook for about a minute until it becomes aromatic.
4. Prepare Sauce
Transfer half of this cooked vegetable mixture to a blender. Add the fire-roasted tomatoes, chili powder, and optionally, the hot sauce or chipotle chile in adobo. Blend until smooth. If you prefer a chunkier sauce, blend in the 1/4 cup of sour cream.
5. Prepare Filling
To prepare the filling, combine the remaining vegetable mixture with the rinsed black beans and 1/2 cup of grated cheese in a bowl. Mix well to ensure the flavors are evenly distributed.
6. Warm Tortillas
Warm the tortillas on the oven rack for 1 to 2 minutes until they are pliable. Keep them wrapped in a kitchen towel to stay warm and prevent them from drying out.
7. Assemble Enchiladas
Spread 1.5 cups of the prepared sauce evenly at the bottom of a medium casserole dish or a 9x13-inch baking pan. Fill each tortilla with a generous portion of the bean mixture, roll them up, and place them seam-side down in the dish.
8. Add Sauce and Cheese
Pour the remaining sauce over the assembled enchiladas and sprinkle the remaining 3/4 cup of cheese on top.
9. Bake Enchiladas
Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbling.
10. Serve
Serve the enchiladas warm, topped with a dollop of sour cream and a sprinkling of fresh cilantro leaves and stems.
Replace the black beans with shredded chicken, beef, pork, or even tofu for a different protein option, cooked and mixed with other filling ingredients before rolling.
Swap out the traditional red enchilada sauce for a green tomatillo sauce, a rich mole, or even a creamy sauce like a roasted poblano cream sauce for distinct flavor profiles.
Add roasted sweet potatoes or butternut squash to the black bean mixture for a sweet and earthy dimension. Mix in sautéed mushrooms or zucchini for an extra serving of vegetables and a meaty texture without the meat.
Use a mix of other beans, lentils, or a medley of vegetables such as zucchini, bell peppers, mushrooms, and spinach. Season accordingly for a hearty and flavorful filling.
Replace the typical red enchilada sauce with a green tomatillo sauce for a tangy and vibrant alternative. Consider making a creamy chipotle sauce by blending soaked cashews or a roux-based béchamel with chipotle peppers for a creamy, spicy kick.
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