Say Hello! to this simple Enchiladas recipe filled with smoked black beans and veggies brining together a cozy comforting meal. The beauty of this recipe is how flexible it is; you can completely omit the veggies or use whatever you have in your fridge. No need to make a grocery run!
Another beautiful thing about this recipe is the the sauce. I have tried various recipes for enchiladas sauce and this one has came out on top multiple times. The smoked black beans cooked in this sauce is a great taco topping; this sauce works great in making tex mex rice; it’s a versatile sauce!
Serve warm with your favorite toppings (It’s great by itself as well!) and makes great leftover meal.
Happy Cooking!
Black Bean Enchiladas
Saucy, cheesy, filled with beans and veggies and super easy enchiladas.
Ingredients
Enchilada Sauce
- 1 28 ounce can of whole peeled tomatoes
- 1 cup water
- 2 tbsp taco seasoning
- 1 tbsp red chili powder
- half white onion chopped
- 3 gloves of garlic
- 1/2 jalapeno seeds and ribs removed
- 1 tsp salt
- 1 tbsp sugar
Stuffing
- 1 can of black beans rinse, save the water from the can
- 1 chipotle pepper in adobo sauce minced
- 1/2 cup reserved water from canned beans
- 1 green bell pepper cut into strips
- 4 sweet peppers cut into strips
- 1 onion cut into strips
- 3 tsp oil
- 2 tsp paprika
- 1 tsp sugar optional
- salt as per taste
Enchiladas
- 10 medium corn tortillas
- 6 ounce mexican cheese blend
- chopped cilantro
Instructions
Enchilada Sauce
- Blend everything together until smooth. Keep it aside.
Stuffing
- Preheat the oven at 450 F.
- Line a baking sheet with aluminum foil and spread the peppers and onions evenly on the tray; drizzle 2 tsp oil and toss with paprika and 1/4 tsp of salt. Bake for 15 minutes.
- In a medium sauce pan heat 1 tsp oil; add drained beans and chipotle pepper once oil is hot. Cook for a minute, add the reserved water, 1/4 cup of enchilada sauce and 1/2 tsp salt; cover and cook for another 5 minutes.
- Remove the lid and let it cook until all the water is almost evaporated. The beans shouldn't be completely dry. Turn of the stove.
- Once the peppers and onions are done, stir them into the beans.
Assembly
- Preheat the oven to 425 F.
- Spread some enchilada sauce on the bottom of a rectangle oven safe pan. (I used a 9X13 glass pan).
- Place 2-3 tbsp filling in the center of the tortilla, sprinkle a tbsp of cheese, roll the tortilla and place in the pan, seam side down. Repeat for remaining tortillas. (I ended up with two 9X13 pans, ~12 enchiladas)
- Cover the enchiladas with the sauce, cheese and cilantro.
- Cover the pans with an aluminum foil and bake for 15-20 minutes, until the cheese is bubbly.
- Serve warm!
