Black Bean Enchiladas
Black Bean Enchiladas are a delightful twist on a classic dish that bring the flavors of a cozy taqueria right to your kitchen. Bursting with savory black beans, melty cheese, and zesty salsa, these enchiladas are perfect for any occasion—whether it’s a casual dinner or a festive gathering. Easy to make and customizable, they promise to impress even the pickiest eaters. Serve them topped with fresh avocado and cilantro for an unforgettable meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 6 corn tortillas
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 1 cup shredded sharp cheddar cheese
- 1 cup salsa verde
- 1/4 cup chopped fresh cilantro
- 1 ripe avocado, sliced
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine black beans, half of the cheddar cheese, cumin, paprika, garlic powder, salt, and pepper.
- Spoon filling into each tortilla and roll tightly; place seam-side down in a baking dish.
- Pour salsa verde over the enchiladas and sprinkle with remaining cheese.
- Bake for 20-25 minutes until bubbly and golden brown.
- Serve warm topped with cilantro and avocado slices.
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg
Keywords: Warm tortillas slightly before filling to prevent tearing. Feel free to substitute black beans with pinto beans or add corn for extra sweetness. For added spice, include jalapeños in the filling.