Black Bean Enchiladas

  • 2 onions, finely chopped
  • 1 bell pepper, seeded and chopped
  • 4 cloves garlic, minced
  • salt and pepper, to taste
  • 1 1/2 tsp ground cumin
  • 15 oz can tomatoes (fire-roasted, if you have it)
  • 2 tsp chili powder
  • 1/2 tsp Tabasco
  • 2 15 oz cans black beans, drained and rinsed
  • 1 1/4 cups Monterey Jack, grated and divided
  • 10 tortillas
  • fresh cilantro, sour cream, Tapatio for serving
  1. In a skillet, heat 2 tbsp oil over medium-high, then add onions, bell pepper, and garlic, as well as salt and pepper to taste. Cook 6 minutes until softened.
  2. Add cumin and stir until fragrant, about 1 minute, and turn off the heat.
  3. For the enchilada sauce: In a blender, blend half the vegetable mixture, tomatoes, chili powder, and hot sauce until smooth.
  4. For the filling: Add the beans and a 1/2 cup of cheese to the vegetables in the skillet and stir to combine. Transfer to a dish and divide into 10 sections.
  5. For the assembly: Pour half the sauce into the bottom of a casserole dish, spreading to cover. Place 1 tortilla in the casserole dish, fill with sectioned bean mixture, and roll up, and push to the side. Repeat with remaining tortillas. (Although this is a messy process, it ensures that each tortilla gets coated in sauce! If you get someone to assist you, it’ll be even easier.)
  6. Poor the remaining sauce over the enchiladas, and sprinkle with 3/4 cup of cheese. Bake at 425F (or low broil) for 10 minutes, or until cheese is melted.
  7. Top with sour cream and cilantro, along with vegetable fajitas! Enjoy!

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M Capetz

M Capetz

sustainable cooking and baking