Black Bean and Cheese Enchiladas are a delicious and satisfying vegetarian dish that’s perfect for a comforting weeknight dinner or a festive gathering. These enchiladas are filled with a flavorful mixture of black beans, sautéed onions, and spices, all wrapped in soft corn tortillas and smothered in a rich enchilada sauce. Topped with plenty of melted cheese, these enchiladas are baked until bubbly and golden, offering a perfect blend of creamy, cheesy goodness and hearty, spiced beans. Serve them with your favorite toppings like sour cream, avocado, or fresh cilantro, and enjoy a meal that’s as comforting as it is flavorful.
Ingredients:
- 2 cups cooked black beans (or 1 can, drained and rinsed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 cups shredded cheddar or Monterey Jack cheese, divided
- 2 cups enchilada sauce (store-bought or homemade)
- 8-10 corn tortillas
- Fresh cilantro, chopped, for garnish
- Optional toppings: sour cream, avocado slices, chopped green onions
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes. Stir in the black beans, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until the beans are heated through and the spices are well combined. Remove from heat.
- Assemble the Enchiladas:
- Warm the corn tortillas in the microwave or in a skillet to make them more pliable. Spoon a small amount of the black bean mixture down the center of each tortilla, sprinkle with a little cheese, and roll up tightly. Place the rolled tortillas seam-side down in the prepared baking dish.
- Add the Sauce and Cheese:
- Pour the enchilada sauce evenly over the top of the enchiladas, making sure they are well covered. Sprinkle the remaining cheese over the top.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
- Serve:
- Garnish the enchiladas with fresh cilantro and any additional toppings you like. Serve hot with a side of rice, beans, or a simple salad.
These Black Bean and Cheese Enchiladas are a comforting, flavorful dish that’s perfect for any occasion. With their rich, cheesy filling and savory sauce, they’re sure to be a hit with everyone at the table.
