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For my spicy black bean enchiladas, you will need these ingredients: - 2 cups cooked black beans (or 1 can, thoroughly rinsed and drained) - 1 cup sweet corn kernels (fresh or frozen) - 1 cup diced bell peppers (any color you prefer) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon extra-virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and freshly ground black pepper, to taste - 8 corn tortillas - 2 cups enchilada sauce (store-bought or homemade) - 1 cup shredded cheese (sharp cheddar or Monterey Jack) - Fresh cilantro, roughly chopped, for garnish - Sliced avocado, for topping This recipe is naturally vegan if you skip the cheese or use a dairy-free option. You can also find gluten-free corn tortillas easily. This way, everyone can enjoy these spicy enchiladas! Serve your enchiladas with a dollop of sour cream for creaminess. Lime wedges add a nice zing on the side. Fresh cilantro on top brightens the dish too! These extras make every bite more delightful. {{ingredient_image_2}} To make spicy black bean enchiladas, gather your ingredients first. You will need black beans, corn, bell peppers, onion, garlic, and spices. Have corn tortillas and enchilada sauce ready too. This prep makes cooking easier. Start by heating olive oil in a skillet over medium heat. Add chopped onion and bell peppers. Cook these for about five minutes. The onion should turn soft and clear. Next, stir in minced garlic, cumin, smoked paprika, and chili powder. Add salt and pepper to taste. Cook for two more minutes to blend the flavors. Now, gently mix in the black beans and corn. Cook this for another three to four minutes. This helps all the flavors come together. Preheat your oven to 375°F (190°C). Pour half a cup of enchilada sauce into a baking dish. Spread it evenly across the bottom. Take a tortilla and add about a quarter cup of the filling in the center. Roll it tightly and place it seam-side down in the dish. Repeat this with all the tortillas. Once done, pour the remaining sauce over the tortillas, covering them well. Sprinkle the shredded cheese on top. Cover the dish with foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. This will make the cheese bubbly and golden. Let the enchiladas sit for a few minutes before serving. Garnish with cilantro and avocado slices for a fresh finish. To avoid sticking, coat the baking dish with enchilada sauce. Pour about 1/2 cup of sauce in the bottom. This layer helps the enchiladas lift out easily. Also, keep the tortillas warm before filling. You can wrap them in a clean kitchen towel or heat them in the microwave for a few seconds. Warm tortillas roll better and break less. When rolling tortillas, use a small amount of filling. About 1/4 cup works well. Place the filling in the center of the tortilla. Fold in the sides first, then roll it tightly from the bottom. Make sure the seam is down in the baking dish. This keeps the enchiladas from unrolling while baking. To amp up the heat, add more chili powder or a pinch of cayenne. If you want a milder flavor, reduce the chili powder. You can also mix in diced jalapeños for a fresh kick. Fresh herbs like cilantro add brightness. For a smokier taste, try adding chipotle powder. Experiment with different spices to find your perfect flavor balance. Pro Tips Use Fresh Ingredients: Fresh veggies and herbs enhance the flavor and texture of your enchiladas, making them more vibrant and delicious. Customize Your Heat: Adjust the spice level by adding diced jalapeños or using a spicier enchilada sauce for those who enjoy a fiery kick. Try Different Cheeses: Experiment with different types of cheese like pepper jack or queso fresco for a unique twist on the classic flavor. Let Them Rest: Allow the enchiladas to sit for a few minutes after baking; this helps them firm up and makes them easier to serve. {{image_4}} You can swap black beans for pinto or kidney beans. Both add a nice texture. If you want a different flavor, try using lentils instead. For cheese, sharp cheddar gives a bold taste. Monterey Jack melts smoothly, making it a great choice too. You can even use vegan cheese for a dairy-free option. Toppings can change the whole dish. Fresh salsa adds a zesty kick. Guacamole brings creaminess and richness. You can also use sour cream for a cooling effect. For a spicy twist, drizzle hot sauce on top. Finally, sprinkle some green onions or radishes for crunch. You can make these enchiladas in a slow cooker. Just layer everything inside. Cook on low for about four hours. If you prefer a skillet, heat it on medium. Cook the rolled enchiladas for about 20 minutes. Both methods will give you tasty results! You can store leftover enchiladas in the fridge. Place them in an airtight container. They stay fresh for up to 3 days. Make sure to cover the enchiladas well to keep them moist. If you want to save enchiladas for later, freezing is great. Wrap each enchilada in plastic wrap. Then, place them in a freezer-safe bag. They can last up to 3 months in the freezer. When ready to eat, thaw them overnight in the fridge. To reheat, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Add a splash of enchilada sauce on top to keep them moist. Cover with foil and heat for about 20 minutes. Remove the foil for the last 5 minutes to crisp the cheese. This way, they taste just like when you first made them! Yes, you can use flour tortillas. They offer a softer texture. However, corn tortillas hold up well with the filling and sauce. They also add a lovely flavor. If you prefer flour, just make sure to warm them first. This will help prevent tearing when you roll them. Enchiladas pair well with many sides. Here are some tasty options: - Mexican rice: Fluffy and seasoned, it complements the dish. - Refried beans: Creamy and hearty, they add a nice touch. - Guacamole: Fresh and creamy, it brightens the meal. - Sour cream: A dollop adds richness and coolness. - Lime wedges: A squeeze of lime brings a zesty punch. Making enchilada sauce at home is simple. Here’s a quick recipe: 1. Ingredients: - 2 tablespoons olive oil - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 can (15 oz) tomato sauce - Salt to taste 2. Instructions: - Heat olive oil in a pot over medium heat. - Add chili powder, cumin, and garlic powder. Stir for 1 minute. - Pour in the tomato sauce and mix well. - Simmer for 10 minutes, then season with salt to taste. This sauce adds a rich flavor to your enchiladas. This blog post covers everything you need for tasty enchiladas. We explored the key ingredients and dietary options. You learned how to prepare the vegetable filling and assemble the dish. Plus, I shared tips to avoid sticking and enhance flavors. Variations help you customize with different ingredients and sauces. Lastly, we discussed how to store and reheat leftovers for best results. Enjoy making delicious enchiladas that suit your taste and needs!

Fiery Black Bean Enchiladas

Spicy and hearty enchiladas filled with black beans, corn, and bell peppers, topped with cheese and enchilada sauce.
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 sweet corn kernels
  • 1 cup diced bell peppers
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • to taste salt and freshly ground black pepper
  • 8 pieces corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheese
  • to garnish fresh cilantro, roughly chopped
  • to top sliced avocado

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat the extra-virgin olive oil over medium heat. Add the finely chopped onion and diced bell peppers, and sauté for about 5 minutes until the onion is translucent.
  • Stir in the minced garlic, ground cumin, smoked paprika, and chili powder. Season with salt and black pepper. Cook for another 2 minutes.
  • Fold in the black beans and corn, cooking for an additional 3-4 minutes. Remove from heat.
  • Pour about 1/2 cup of enchilada sauce into the bottom of a large baking dish.
  • Take a corn tortilla, spoon about 1/4 cup of the black bean mixture onto the center, roll it tightly, and place seam-side down in the baking dish. Repeat until all tortillas are filled.
  • Pour the remaining enchilada sauce over the rolled tortillas and sprinkle shredded cheese on top.
  • Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbling and golden.
  • Let sit for a few minutes before serving. Garnish with chopped cilantro and top with avocado slices.

Notes

For an eye-catching presentation, serve with sour cream and lime wedges.
Keyword black beans, enchiladas, spicy, vegetarian