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To make tasty spicy black bean enchiladas, you will need: - 1 can (15 oz) black beans, drained and rinsed - 1 medium onion, finely chopped - 2 garlic cloves, minced - 1 tsp ground cumin - 1 tsp smoked paprika - 1/2 tsp cayenne pepper (adjust based on spice preference) - 1 cup corn kernels (fresh or frozen) - 1 cup diced bell peppers (any color) - 8 small corn tortillas - 2 cups enchilada sauce (store-bought or homemade) - 1 cup shredded cheese (cheddar or a Mexican blend) - Fresh cilantro, for garnish - Sour cream or Greek yogurt, for serving (optional) You can swap some ingredients if needed. For black beans, try pinto or kidney beans. Instead of corn, you can use diced zucchini or carrots. Use any onion type, like red or yellow. If you want less spice, skip the cayenne or use mild chili powder. You can also use flour tortillas if you prefer. For cheese, mozzarella or a dairy-free option works great too. Lastly, if you don’t have enchilada sauce, use salsa or tomato sauce mixed with spices. Each serving of these enchiladas has around: - Calories: 300 - Protein: 12g - Fat: 10g - Carbohydrates: 45g - Fiber: 8g - Sugar: 3g These enchiladas are nutritious and filling. They offer protein from the beans and healthy carbs from the tortillas. Enjoy! {{ingredient_image_1}} First, you need to preheat the oven to 375°F (190°C). This step helps your enchiladas cook evenly and become nice and bubbly. Make sure to do this before starting other steps. Next, grab a large skillet and heat a tablespoon of oil over medium heat. Add one finely chopped onion. Sauté it for about 5 minutes until it looks clear. Then, mix in two minced garlic cloves. Cook this for one more minute until it smells great. After that, add your black beans, one cup of corn kernels, and diced bell peppers. Sprinkle in one teaspoon of ground cumin, one teaspoon of smoked paprika, and half a teaspoon of cayenne pepper. Stir everything together and let it cook for 5 to 7 minutes. Your veggies should be tender now. Now, it's time to put the enchiladas together! Start by spreading a little enchilada sauce on the bottom of a baking dish. Take one corn tortilla and spoon 2 to 3 tablespoons of the black bean mixture down the center. Sprinkle some cheese on top, then roll it up tightly. Place it seam-side down in the dish. Repeat this for all tortillas. Once all the enchiladas are in the dish, pour the rest of the enchilada sauce over them. Top with any remaining cheese. Cover the dish with foil and bake in the oven for 20 minutes. After that, remove the foil and bake for another 10 to 15 minutes until the cheese is melty and bubbly. To keep your tortillas soft, warm them. Heat a skillet on low. Place each tortilla in for a few seconds on each side. This makes them easy to roll without breaking. You can also wrap them in a damp cloth. Microwave them for about 30 seconds. This will keep them moist and flexible. You can change the heat in your enchiladas. Start with half a teaspoon of cayenne pepper. Taste the filling before you roll the tortillas. If you want more heat, add more cayenne. You can also use fresh jalapeños for a different flavor. Just remember, you can always add heat, but you can't take it away. Melted cheese makes enchiladas tasty and gooey. Use a mix of cheeses for the best flavor. Cheddar and a Mexican blend work well together. Spread cheese evenly on top of the enchiladas. Cover with foil while baking to make sure the cheese melts nicely. Remove the foil for the last few minutes to get a nice golden top. Pro Tips Choose Your Spice Level: Adjust the cayenne pepper to your taste to make the enchiladas as spicy or mild as you like. Warm Tortillas First: Warming the tortillas in a dry skillet will make them more pliable and easier to roll without tearing. Customize Your Filling: Feel free to add other ingredients like zucchini, mushrooms, or spinach to the filling for extra flavor and nutrition. Let Them Rest: Allow the enchiladas to cool for a few minutes after baking. This helps the sauce thicken and makes them easier to serve. {{image_2}} You can make these enchiladas even more veggie-friendly. Use mushrooms, zucchini, or spinach. They add great flavor and texture. Each option brings its own charm. You might also swap black beans for pinto beans or lentils. This gives the dish a new twist. If you want more protein, add cooked chicken or tofu. Shred cooked chicken and mix it with the black bean filling. If you use tofu, crumble it and sauté it with the veggies. Both options keep the enchiladas tasty and filling. The sauce can change the whole vibe of your enchiladas. Red sauce offers a rich, bold flavor. Green sauce brings a fresher, zestier taste. Try both to see which you like best. You can even mix sauces for a unique flavor. You can store leftover enchiladas in the fridge. Place them in an airtight container. They will stay fresh for about 3 to 5 days. When you want to eat them, just take them out. Make sure to cover them with foil or a lid. Freezing enchiladas is easy and great for meal prep. Wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you are ready to eat, let them thaw overnight in the fridge. To reheat, you can use the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil, and heat for 20 to 25 minutes. If using a microwave, heat one enchilada at a time for about 1-2 minutes, or until warm. Enjoy them again! Yes, you can use other beans! Great options include pinto beans, kidney beans, or navy beans. Each type has its own flavor and texture. Pinto beans will give a creamy feel, while kidney beans add a hearty bite. Just keep in mind that the taste will change slightly. The spice level comes from cayenne pepper. With 1/2 teaspoon, the dish has a mild heat. If you want more spice, feel free to add more cayenne. You can also use hot sauce for an extra kick. Remember, everyone's spice tolerance is different, so adjust it to your taste! Many sides go well with these enchiladas. Here are some tasty ideas: - Rice: Cilantro-lime rice adds freshness. - Salad: A simple green salad balances the meal. - Guacamole: Creamy guacamole gives a nice cool touch. - Corn: Grilled corn on the cob is sweet and fun. These sides will enhance your meal and make it even more enjoyable! This blog post covers everything you need for making delicious black bean enchiladas. We discussed the key ingredients and their substitutes, so you can customize your meal. I shared step-by-step instructions to ensure your enchiladas come out just right. You also learned helpful tips to adjust flavors and textures. Finally, I offered storage info and answered common questions. With this guide, you can confidently prepare tasty and satisfying enchiladas at home. Enjoy experimenting with different variations and flavors to make it your own!

Spicy Black Bean Enchiladas

Delicious enchiladas filled with spicy black beans, corn, and bell peppers, topped with cheese and enchilada sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 can black beans, drained and rinsed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 cup corn kernels
  • 1 cup diced bell peppers
  • 8 small corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheese
  • 1 bunch fresh cilantro, for garnish
  • 1 serving sour cream or Greek yogurt, for serving

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  • Add the black beans, corn, diced bell peppers, cumin, smoked paprika, and cayenne pepper to the skillet. Mix well and cook for about 5-7 minutes until the vegetables are tender. Remove from heat.
  • If necessary, warm the corn tortillas in a dry skillet for a few seconds on each side to make them pliable.
  • Spread a small amount (about 1/4 cup) of enchilada sauce on the bottom of a baking dish. Take one tortilla, spoon about 2-3 tablespoons of the black bean mixture down the center, and sprinkle with a bit of cheese. Roll it up tightly and place it seam-side down in the dish. Repeat with the remaining tortillas.
  • Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
  • Cover the dish with foil and bake in the preheated oven for about 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  • Remove from the oven and let it cool slightly. Garnish with fresh cilantro and serve with sour cream or Greek yogurt if desired.

Notes

Adjust cayenne pepper based on spice preference.
Keyword black beans, enchiladas, spicy, vegetarian