Craving a mouthwatering Mexican dish that's both comforting and exciting? Look no further! These Black Bean Cheese Enchiladas are about to revolutionize your dinner routine with their perfect blend of hearty black beans, melty cheese, and zesty ranchero sauce. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to transport you straight to the vibrant streets of Mexico with every single bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 12 corn tortillas
- 2 cups black beans, cooked
- 2 cups shredded cheese (cheddar or queso fresco)
- 1 cup enchilada sauce
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- In a medium mixing bowl, combine cooked black beans, half of the shredded cheese, chopped onion, cilantro, cumin, and chili powder. Mix thoroughly to create the enchilada filling.
- Warm the corn tortillas briefly in a skillet or microwave to make them more pliable and prevent cracking when rolling.
- Pour a thin layer of enchilada sauce on the bottom of the prepared baking dish to prevent sticking.
- Take each tortilla and fill it with approximately 2-3 tablespoons of the black bean and cheese mixture. Roll the tortilla tightly and place seam-side down in the baking dish.
- Once all tortillas are filled and arranged, pour the remaining enchilada sauce evenly over the top of the rolled enchiladas.
- Sprinkle the remaining shredded cheese over the enchiladas, covering them completely.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
- Remove from oven and let rest for 5 minutes before serving. Garnish with additional chopped cilantro if desired.
Tips
- Warm tortillas are key! Always heat your corn tortillas slightly before rolling to prevent cracking and make them more pliable.
- Don't overfill your enchiladas. 2-3 tablespoons of filling per tortilla ensures easy rolling and even cooking.
- Use a high-quality enchilada sauce to elevate the overall flavor of the dish. If possible, try making your own from scratch.
- Let the enchiladas rest for 5 minutes after baking to allow the cheese to set and make serving easier.
- For extra flavor, consider adding a sprinkle of fresh cilantro or a dollop of sour cream just before serving.
- If you want a spicier version, add some diced jalapeños to your bean mixture or use a hot enchilada sauce.
- These enchiladas freeze beautifully! Make a double batch and save some for a quick future meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 35mg
