Description
Enjoy these comforting Bean and Cheese Enchiladas, a delightful blend of black beans, melted cheese, and flavorful enchilada sauce wrapped in soft corn tortillas. This easy-to-make recipe is perfect for a quick weeknight dinner or a satisfying meal any time you crave a taste of classic Mexican-inspired comfort food.
Ingredients
Scale
Enchiladas
- 8 corn tortillas
- 2 cups cooked black beans
- 1 cup shredded cheese (cheddar or Mexican blend works well)
- 1 cup enchilada sauce
- 1/2 cup diced onions
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the enchiladas later.
- Sauté the onions: Heat the olive oil in a skillet over medium heat, then add the diced onions. Cook them until they become translucent and soft, which usually takes about 3-5 minutes.
- Prepare the bean filling: Add the cooked black beans and ground cumin to the onions in the skillet. Stir the mixture and heat through for another 3-4 minutes. Season with salt to taste.
- Assemble the enchiladas: Place a corn tortilla on a flat surface, scoop a generous amount of the bean mixture onto it, and sprinkle some shredded cheese on top. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat this for all tortillas.
- Add sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas in the baking dish. Then sprinkle the remaining shredded cheese over the top to create a cheesy crust while baking.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes or until the cheese is melted, bubbly, and slightly golden.
Notes
- You can use flour tortillas if you prefer, but corn tortillas offer a more authentic texture and flavor.
- For extra flavor, consider adding some chopped cilantro or a squeeze of lime juice before rolling the tortillas.
- To make this dish vegan, substitute the cheese with a plant-based alternative and ensure your enchilada sauce contains no animal ingredients.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
