Description
A recipe for making spicy black bean enchiladas.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Salt to taste
- 8 corn tortillas
- 1 cup enchilada sauce (red or green)
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in black beans, chili powder, cumin, and cayenne pepper. Cook until heated through. Season with salt.
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Warm tortillas briefly in a dry skillet or microwave to make them pliable.
- Spoon some bean mixture down the center of each tortilla. Roll up the tortilla and place it seam-down in the prepared baking dish.
- Pour enchilada sauce over the rolled tortillas.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
Notes
- For extra flavor, warm the tortillas briefly in a little oil before filling.
- You can add 1/4 cup of chopped green chilies to the bean mixture for more heat.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 10
- Protein: 18
- Cholesterol: 25
Keywords: spicy, black bean, enchiladas, vegetarian, Mexican, dinner