Description
These Bean and Cheese Enchiladas are a comforting and flavorful dish perfect for a satisfying meal. Made with black beans, melted cheese, and a zesty enchilada sauce wrapped in warm corn tortillas, they are easy to prepare and baked to perfection for a gooey, delicious finish.
Ingredients
Scale
Bean Mixture
- 1 can black beans, drained and rinsed
- 1/2 cup chopped onions
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 1/2 cup chopped cilantro
Enchiladas
- 8 corn tortillas
- 1 cup shredded cheese
- 2 cups enchilada sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Sauté Onions: Heat the olive oil in a pan over medium heat and sauté the chopped onions until they are soft and translucent, about 3-4 minutes.
- Cook Bean Mixture: Add the drained black beans and cumin to the pan with onions, cook for 5 minutes, stirring occasionally to evenly combine flavors.
- Prepare Baking Dish: Spread a small amount of enchilada sauce on the bottom of a baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Spoon the bean mixture and some shredded cheese into each corn tortilla, then roll them up tightly.
- Arrange Enchiladas: Place each rolled enchilada seam side down in the prepared baking dish to keep them from unrolling during baking.
- Add Sauce: Pour the remaining enchilada sauce evenly over the top of all the enchiladas in the dish.
- Top with Cheese: Sprinkle the remaining shredded cheese over the sauce-covered enchiladas for a melted cheesy crust.
- Bake: Place the dish in the preheated oven and bake for 20 minutes or until the cheese is melted and bubbly.
Notes
- You can substitute black beans with pinto beans for a different flavor.
- For extra heat, add some chopped jalapeños to the bean mixture.
- Use gluten-free corn tortillas to make this dish gluten-free.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven.
- Adding fresh cilantro on top before serving enhances freshness and aroma.
