Black Bean Enchilada Recipe

Black bean enchilada is one of our popular dinner menus. The kids love them and are very easy to make on a weekday. It takes less than 30 minutes to make them and is a very filling meal.

An enchilada is a common Mexican recipe. I have been making enchiladas for a while, but it had always been cheese Enchiladas. Cheese enchiladas are easy to make and a quick fix on a busy weekday night.

Black Bean Enchilada involves slightly more preparation, but it pays off in the taste. I use store-bought enchilada sauce for my recipe, and they work great. I also make a simple salsa when time permits.

I also make Mexican rice on the side, which makes it a very wholesome meal.

Preparation Time - 15 mins
Cooking time - 30 mins
Difficulty level - Easy

Ingredients to make Black Bean Enchilada - (Makes 5-6 enchiladas)

• Black Bean (Canned) - 1 can
• Onion (Diced) - 1 small
• Bell pepper (diced) - 1 small
• Roasted cumin powder - 1tsp
• Cayenne pepper - ½ tsp
• Salt - to taste
• Flour tortilla/corn tortilla - ⅚
• Enchilada sauce (Mole, adobo, or pipian) - store-bought and cooked according to directions on the label
• Mexican blend cheese - ¼ cup for the filling and 2 tablespoon for topping
• Oil - 1 tsp

Procedure -

• Heat the oil in a saucepan and fry the diced onions and bell pepper until tender. Drain the black beans from the can and add them to the pan. Add the cumin powder, cayenne pepper, and salt, and let it cook on medium heat until well blended. Add the cheese and mix it well, and turn the heat off. Add some finely chopped cilantro at the end.

• Prepare the sauce as per the instructions on the can. Heat the tortillas in the microwave and keep them warm, wrapped in a kitchen towel. Preheat the oven to 375 F.
  
• Work with individual tortillas at a time. Spread some sauce on the tortilla.

• Layer some filling on the tortilla and fold it once horizontally.

• Fold both sides vertically once and then fold them once more horizontally. Do the same for all the tortillas.

• Line them up on the baking dish and pour the sauce on top. Cover with Aluminium foil and bake for 20 mins. Take the enchiladas out, uncover them, top it with the remaining cheese, and broil them on low for 30 secs.

• Serve hot with rice, salsa, and sour cream.

Variations -

Cheese enchiladas - Can be made the same way using cheese as filling instead of the bean mixture.
Spinach enchiladas - can be made using cooked spinach and cheese as filling. Other enchiladas are served with rice and refried beans.

Happy Cooking !!!

Other Mexican food ideas

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Recipe

Black Bean Enchilada Recipe

Black bean enchilada is one of our popular dinner menus. The kids love them and is very easy to make on a week day. It takes less than 30 minutes to make them and is a very filling meal.

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Course: Baking, Breakfast, Easy recipe, Mexixan recipe

Cuisine: American

Diet: Low Fat, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 3 people

Calories: 194kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  microwave
• ▢
  plate
• ▢
  Baking dish
• ▢
  bowl

Ingredients

• ▢ 1 can Black Bean Canned
• ▢ 1 small Onion Diced
• ▢ 1 small Bell pepper diced
• ▢ 1 teaspoon Roasted cumin powder
• ▢ ½ teaspoon Cayenne pepper
• ▢ to taste Salt
• ▢ ⅚ Flour tortilla/corn tortilla
• ▢ Enchilada sauce Mole, adobo or pipian - store bought and cooked according to directions on the label
• ▢ ¼ cup Mexican blend cheese For the filling and 2 tablespoon for topping
• ▢ 1 teaspoon Oil

Instructions

• Heat the oil in a sauce pan and fry the diced onions and bell pepper until tender. Drain the black beans from the can and add it to the pan. Add the cumin powder, cayenne pepper and salt and let it cook on medium heat until well blended. Add the cheese and mix it well and turn the heat off. Add some finely chopped cilantro at the end.
• Prepare the sauce as per the instructions on the can. Heat the tortillas in the microwave and keep it warm wrapped in a kitchen towel. Preheat the oven to 375 F.
• Work with individual tortillas at a time. Spread some sauce on the tortilla.
• Layer some filling on the tortilla and fold it once horizontally.
• Fold both the sides vertically once and then fold it once more horizontally. Do the same for all the tortillas.
• Line them up on the baking dish and pour the sauce on top. Cover with Aluminum foil and bake for 20 mins. Take the enchiladas out, uncover it, top it with the remaining cheese and broil it on low for 30 secs.
• Serve hot with rice, salsa and sour cream.

Notes

Cheese enchiladas - Can be made the same way using cheese as filling instead of the bean mixture.
Spinach enchiladas - can be made using cooked spinach and cheese as filling. Other enchiladas are served with rice and refried bean.
Happy Cooking !!!

Nutrition

Calories: 194kcal | Carbohydrates: 28g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 134mg | Potassium: 422mg | Fiber: 9g | Sugar: 2g | Vitamin A: 980IU | Vitamin C: 34mg | Calcium: 152mg | Iron: 3mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!