Black Bean Enchiladas
A cozy, satisfying meal that’s easy to make and packed with flavor, these Black Bean Enchiladas balance smokiness, spice, and creaminess.
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 red bell pepper chopped
- 1 can 15 oz black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 cup corn kernels fresh, frozen, or canned
- 1 cup shredded cheese cheddar or Mexican blend
- 8 medium flour tortillas
- 2 cups enchilada sauce store-bought or homemade
- Optional toppings: avocado sour cream, cilantro, lime wedges
Instructions
- Heat olive oil in a skillet over medium heat. Add onions, garlic, and bell pepper. Cook for 5-6 minutes until soft. Stir in cumin, chili powder, and smoked paprika.
- Add black beans and corn to the skillet. Mash about half the beans with a fork to create a creamy texture. Cook for 2-3 minutes, then mix in 1/2 cup of cheese. Remove from heat.
- Spread 1/2 cup enchilada sauce in the baking dish. Spoon the bean filling onto each tortilla, roll tightly, and place seam-side down in the dish. Pour remaining sauce over the top and sprinkle with cheese.
- Cover the dish with foil and bake at 375°F for 20 minutes. Remove the foil and bake 5-10 more minutes until bubbly and golden.