Prep 20 mins
Cook 20 mins
I searched and searched for a black bean enchilada recipe that sounded good to me and couldn't find one so I made one up. A few pointers with this recipe it's really easy and you can change it to your tastes. We like to top these with lettuce, tomatoes, green onions, cilantro, guacamole, sour cream, and shoot just about anything else in the fridge that sounds good. Use your favorite salsa, use more or less sour cream, leave the corn, add more bell pepper, really it's up to your but we really really liked these. Hope you do too!
- 29.58 ml oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 garlic clove, minced
- 425.24 g can black beans, drained and rinsed
- 118.29 ml salsa (your favorite)
- 118.29 ml corn kernel (frozen, fresh, or canned)
- 78.07 ml sour cream
- 4.92 ml cumin
- 2.46 ml Mexican oregano
- 6 eight inch tortillas (corn or flour)
- 946.36 ml enchilada sauce (I recommend Red Velvet Enchilada Sauce, but use your favorite recipe, or just use canned)
- cheddar cheese, shredded (as much as makes you happy!)
- Heat oil in a pan until it shimmers.
- Add the onion and bell pepper and cook for about thirty seconds.
- Add the garlic, cumin and mexican oregano and cook until the onions and peppers are really soft.
- Add the salsa and black beans and cook until heated through.
- Using a potato masher, roughly mash the black beans so that some are broken and some are whole.
- Add the corn and cook until heated through.
- Stir in the sour cream.
- Spray a 9 X 13" casserole pan with cooking spray.
- Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish.
- Spoon the black bean mixture evenly in the center of the tortillas.
- Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 6 pretty well stuffed tortillas and it almost totally filled my baking pan.
- Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking.
- Cooking times vary. If you make this dish ahead of time and put it in the fridge and it cools down all the way I cover it with foil and put it in a 350 degree oven for 30 minutes, and then uncover it and sprinkle the cheese all over it and return it to the oven for another 15 minutes or until it's bubbling and heated through. If you make the bean mixture and stuff the tortillas immediately you won't have to bake it for as long, 10 minutes at 350 degrees uncovered and then sprinkle the cheese over and bake for another 10 minutes and that should do it. Since everything has already been cooked the key here is just getting it heated through.
- Serve topped with your favorite enchilada toppings.
Loved it! Husband, youngest child and I thoroughly enjoyed these. I used a green pepper and made enchilada sauce with a packet from Aldi (which turned out great). I didn't mash the beans because we like the texture. Will definitely make again, thanks for the veg keeper!
I made these WITH the red velvet enchilada sauce. The flavor of the sauce was overpowering for me... and so spicy it literally made me sweat... so not my favorite, although I might want to try it again using a milder sauce. I did think the corn was a super addition... the sweet little bites contrasted nicely with the overall heat of the enchiladas.
My husband really liked this a lot! :)
These were very good and easy to make. We had whole wheat tortillas which worked very well and gave an extra nutritional boost. We had enough filling for about 9 enchiladas. Only had room for 8 in my dish, so I just sprinkled the extra over the rest. I wish I'd had some fresh cilantro to add because I think it really would have put this tasty dish over top. Thanks for sharing!