Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional, for heat)
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup canned diced green chiles, drained
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper to taste
- 8 (6-inch) corn or flour tortillas
- 1 (10-ounce) can mild red enchilada sauce
- 1 cup shredded Monterey Jack or cheddar cheese (or a blend)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and sauté for 5-7 minutes, or until softened.
- Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
- Add the rinsed and drained black beans, diced green chiles, chopped cilantro, and lime juice to the skillet. Mash about half of the beans with a fork or potato masher to create a creamier texture while leaving some whole. Season with salt and pepper to taste. Remove from heat.
- Warm the tortillas slightly in the microwave (about 30 seconds) or in a dry skillet to make them more pliable and prevent tearing.
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Fill each tortilla with about 1/4 to 1/3 cup of the black bean mixture. Roll them up tightly and place them seam-side down in the baking dish. You should be able to fit 8 enchiladas.
- Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle generously with the shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. If desired, broil for the last 1-2 minutes for a golden-brown top, watching carefully to prevent burning.
- Garnish with extra fresh cilantro before serving. Serve hot with your favorite toppings like sour cream, avocado, or a dollop of salsa.
Notes
For an extra layer of flavor, consider adding 1/2 cup of corn kernels to the black bean mixture. You can easily make this recipe ahead by assembling the enchiladas and refrigerating them (covered) for up to 24 hours before baking. Simply add an extra 5-10 minutes to the baking time. For a spicier kick, use hot enchilada sauce or add a pinch more cayenne pepper to the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg