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- 2 cups cooked black beans - 1 cup corn kernels - 1 cup diced bell peppers - 1 small onion - 2 cloves garlic - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper - 8 corn tortillas - 2 cups enchilada sauce - 1 cup shredded cheese - Fresh cilantro and avocado Gathering the right ingredients sets the stage for great enchiladas. Start with the black beans as your base. I like to use cooked black beans, but canned works too. Just rinse and drain them to cut down on sodium. Next, grab some corn kernels. Fresh is best, but frozen works perfectly in a pinch. For flavor, add diced bell peppers. They add color and sweetness. Onions and garlic bring depth to the dish. Sautéing them creates a sweet aroma that fills your kitchen. Now, let's spice it up! Ground cumin, smoked paprika, and chili powder add warmth and flavor. Don't forget to season with salt and pepper to taste. Don’t skip the tortillas. Corn tortillas hold everything together and bring that classic enchilada vibe. Finally, grab enchilada sauce and cheese for topping. I love cheddar or Monterey Jack. Fresh cilantro and avocado add brightness and creaminess. By picking quality ingredients, you create a dish that’s full of flavor. It makes cooking fun and enjoyable! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This helps cook the enchiladas evenly. 2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. 3. Add 1 small chopped onion and 1 cup of diced bell peppers. Sauté until soft. This should take about 5 minutes. 4. Stir in 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder. Season with salt and pepper. Cook for 2 more minutes. This will release great aromas. 5. Add 2 cups of cooked black beans and 1 cup of corn kernels to the skillet. Mix well and cook for 3-4 minutes until heated through. 1. Pour about 1/2 cup of enchilada sauce into a large baking dish. This prevents sticking. 2. Take 8 corn tortillas and spoon about 1/4 cup of the black bean mixture into the center of each one. 3. Roll up the tortillas tightly and place them seam-side down in the baking dish. Repeat until all are filled. 4. Pour the remaining enchilada sauce over the rolled tortillas. Make sure they are well coated. 5. Sprinkle 1 cup of shredded cheese on top. This will melt beautifully in the oven. 1. Cover the dish with foil. Bake in the preheated oven for 20 minutes. 2. Remove the foil and bake for another 10 minutes. This makes the cheese bubbly and golden. 3. Once baked, let the enchiladas sit for a few minutes before serving. 4. Garnish with fresh cilantro and sliced avocado for a tasty touch. You can change up the beans in this recipe. Try pinto beans or kidney beans. Both work well and add a nice taste. You can also use different vegetables. Try zucchini or spinach for a fresh twist. If you want a cheese swap, use dairy-free cheese for a vegan option. Nutritional yeast is great too. It gives a cheesy flavor without the dairy. To boost the flavor, add a splash of lime juice. It brightens the dish and adds a zing. You can also drizzle hot sauce on top for extra heat. If you like it milder, skip the hot sauce. Adjust the spice levels to match your taste. Just add more chili powder or cumin for a bolder flavor. Serve your enchiladas on a bright plate. Stack them neatly for a nice look. Add fresh cilantro on top for color. Sliced avocado also makes a great topping. For a restaurant-style touch, add a dollop of sour cream. This gives a creamy balance to the spicy enchiladas. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your enchiladas. Customize Your Spice Level: Adjust the amount of chili powder and smoked paprika according to your heat preference. You can also add diced jalapeños for extra spice. Make Ahead: You can prepare the filling in advance and assemble the enchiladas the day of baking. This makes for a quick and easy dinner option. Experiment with Toppings: Besides avocado and cilantro, try adding sliced olives, diced red onions, or a sprinkle of lime juice for added flavor and presentation. {{image_2}} For those who want vegan options, skip the cheese. You can still enjoy tasty enchiladas. Use plant-based cheese or none at all. This keeps the dish light and fresh. Also, consider gluten-free tortillas. Corn tortillas are naturally gluten-free. They work perfectly in this recipe. Just check the labels to ensure they meet your needs. You can adjust the heat level. If you prefer a spicy version, add more chili powder or diced jalapeños. For a mild option, use less chili powder and skip the hot toppings. Experimenting with different sauces can also change the taste. Try tomatillo sauce for a tangy twist. Or drizzle some sour cream for creaminess. Pair your enchiladas with simple side dishes. A fresh salad or Mexican rice complements the meal well. You can also serve black beans or corn on the side. For drinks, consider pairing with a light beer or a refreshing margarita. These choices enhance the flavors and make for a fun meal. To store leftover enchiladas, place them in an airtight container. You can also cover the baking dish with plastic wrap. This keeps them fresh and prevents drying out. Store them in the fridge for up to 4 days. To freeze enchiladas, let them cool completely first. Then, wrap each one in plastic wrap. Place them in a freezer-safe bag to keep out air. You can freeze them for up to 3 months. When ready to eat, thaw in the fridge overnight. Reheat them in the oven at 350°F (175°C) until warm, about 20-25 minutes. This keeps the tortillas soft and the cheese melty. You can make enchiladas ahead of time for quick meals. Prepare them up to the baking step. Store them in the fridge for up to 2 days before baking. This makes weeknight dinners easy! Portion leftovers in single servings for easy lunches. Just warm them up in the microwave or oven when ready to eat. To reduce heat in your enchiladas, you can try these tips: - Use less chili powder. Start with half a teaspoon. - Add more cheese to balance the spice. - Include sour cream or yogurt as a topping. - Serve with a side of guacamole to cool the heat. These steps help you enjoy the flavors without too much spice. Yes, you can use canned black beans. Here are some tips: - Rinse and drain the beans before using. - You can skip the cooking time since they are already cooked. - Use one can for two cups of beans. Canned beans save time and are just as tasty! You can repurpose leftover enchilada sauce in many ways: - Use it as a dip for chips or veggies. - Add it to soups for extra flavor. - Mix it with scrambled eggs for a spicy breakfast. - Pour it over grilled chicken or fish for a quick meal. These ideas help you avoid waste and enjoy great flavors! This blog covers how to make tasty enchiladas with healthy ingredients. You learned about the key components, from vegetables to sauces, and how to prepare each step. We discussed ways to swap ingredients based on your diet and enhance flavors to meet your taste. Proper storage tips help keep leftovers fresh. Now, you're ready to impress friends with your cooking. Enjoy the process, and let your creativity shine in the kitchen!

Spicy Black Bean Enchiladas

Delicious enchiladas filled with a spicy black bean mixture, topped with cheese and served with fresh avocado.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked black beans
  • 1 cup corn kernels
  • 1 cup diced bell peppers
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 8 pieces corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheese
  • for garnish fresh cilantro
  • for topping sliced avocado

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell peppers, and sauté until the onion is translucent, about 5 minutes.
  • Stir in the minced garlic, cumin, smoked paprika, chili powder, and season with salt and pepper. Cook for an additional 2 minutes until fragrant.
  • Add the black beans and corn to the skillet, mixing well. Cook for another 3–4 minutes, allowing the flavors to blend. Remove from heat.
  • In a large baking dish, pour a thin layer of enchilada sauce (about 1/2 cup) on the bottom to prevent sticking.
  • Spoon about 1/4 cup of the black bean mixture into the center of each corn tortilla. Roll them up tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled and placed in the dish.
  • Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated. Sprinkle the shredded cheese evenly on top.
  • Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  • Once baked, let it sit for a few minutes before serving. Garnish with fresh cilantro and slices of avocado on top.

Notes

Serve the enchiladas on a colorful plate, topped with a dollop of sour cream and fresh cilantro for a beautiful touch.
Keyword black beans, enchiladas, spicy, vegetarian