Spicy Black Bean, Green Chili & Cheese Enchiladas

⏱ 35 mins 🍽 4 serving(s) 🌶 mexican 🏷 Cheese

These satisfying enchiladas feature a creamy filling of black beans, green chillies and manchego cheese, all wrapped in soft tortillas. They are baked under a layer of rich red enchilada sauce until the cheese is perfectly melted. This straightforward recipe is ideal for feeding a group and can be customised with your favourite fresh toppings. It yields four generous servings.

Spicy Black Bean, Green Chili & Cheese Enchiladas

Ingredients

  • 12 small flour tortillas (or corn, recommend flour)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (4 ounce) can diced green chilies
  • 1 (28 ounce) can red enchilada sauce, such as Las Palmas
  • 1/2 cup grated manchego cheese (plus more for topping or sub another Mexican cheese, such as Cojita or Pepper Jack)
  • 1/2 teaspoon cumin (optional)
  • 1/4 cup light sour cream (or greek yogurt)
  • diced green onion
  • cilantro
  • grilled fajita vegetables
  • avocado, salsa
  • sour cream, etc

Method

  1. Set your oven to 375*F and adjust the rack to the centre position.
  2. In a bowl, mix together the drained black beans, diced green chillies, sour cream and grated manchego cheese. You can season with salt and pepper and add the optional cumin at this stage, then set the mixture aside.
  3. Place a large, shallow pan on the cooker and warm roughly three quarters of the enchilada sauce.
  4. Pour a small amount of sauce into a 9x13 baking dish, just enough to cover the base, and set it aside.
  5. For corn tortillas, you may soften them by dipping each one into hot oil before assembling.
  6. Coat each tortilla on both sides by dipping it into the warmed sauce. Transfer it to the prepared dish, add about two tablespoons of the bean filling, roll it up and place it seam-side down. Repeat to fill the dish, making 10 to 12 enchiladas.
  7. Spoon the rest of the sauce over the rolled enchiladas, ensuring they are fully covered. Sprinkle extra cheese on top and bake for 20 minutes until golden and bubbly.
  8. Present the enchiladas with accompaniments like avocado, salsa, grilled vegetables, sour cream, green onion or fresh cilantro.
  9. Leftovers can be stored in the refrigerator for a few days.
  10. Reheat portions in the oven or a microwave.

Nutrition (per serving)

Sodium2639100 mg

Recipe details

CategoryCheese
Cuisinemexican
AuthorSharon123