Black Beans, Dinner, Recipes

Fiery Black Bean Enchiladas Recipe

Cooks in 1 hour Difficulty Medium 2 comments

I feel like there’s a plethora of delicious taco joints throughout Chicago, but I have a hard time finding delicious Enchiladas in the city.  Maybe I’m just not going to the right places, but the more authentic places tend to not have the best vegetarian options for their enchiladas even though their sauces are phenomenal.  They are always vibrant and flavorful.

One of my favorite “Mexican” dishes are enchiladas because of how saucy they are.  I love a complex and spicy red sauce with melted cheese over it.  It’s heavenly.  Since I have a hard time finding mouthwatering enchiladas, I have decided to take matters into my own hands and cook them at home. The recipe I am using is based on https://cookieandkate.com/2016/vegetarian-enchiladas-recipe/.  I love her recipes because they are very vegetarian-focused while still being flavorful.

If you try making any of these recipes, I would love if you could tag it on Instagram or FB @chivegfood!

Fiery Black Bean Enchiladas Recipe

Fiery Black Bean Enchiladas Recipe

One of my favorite “Mexican” dishes are enchiladas because of how saucy they are. I love a complex and spicy red sauce with melted cheese over it. It’s heavenly. Since I have a hard time finding mouthwatering enchiladas, I have decided to take matters into my own hands and cook them at home.

Recipe by ChiVeg
0 from 0 votes
Course: Black Beans, Dinner, RecipesCuisine: MexicanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 12-15 small corn tortillas (Fry them ahead of time in oil so they don’t rip when you roll the enchiladas)

  • Cooking spray

  • 3 tbsp olive oil

  • 1 package spinach

  • 1 package Baby Bella mushrooms

  • 1 red onion (diced)

  • 1 poblano pepper (diced)

  • 3 cloves garlic (minced)

  • 2 sprigs green onions

  • 2 handfuls cilantro (chopped)

  • 1 15.5 oz can black beans (washed and drained)

  • 1.5 cups Mexican cheese (vegan cheddar cheese or dairy cheese)

  • 2 cups Enchilada sauce (homemade/store bought)

  • The spices
  • 1 tbsp salt and pepper combined

  • 2 tsp chili pepper

  • 2 tsp paprika

  • 2 tsp red pepper flakes

  • 2 tsp cayenne pepper

  • 1 tsp Mexican Tajin

  • 1/2 tsp cinnamon

Directions

  • Preheat oven to 400 degrees and grease two baking sheets with cooking spray or oil.
  • In a medium frying pan, add the olive oil and once it’s hot enough on medium heat, add the onions and sauté them for about 4-5 minutes.
  • Then add the peppers and mushrooms, sauté for 5 minutes.
  • Add the garlic and spices and sauté for a few more minutes making sure the spices have been equally distributed.
  • While you are sautéing your vegetables, in the meantime sauté your tortillas on each side in about 1 tsp of olive oil to coat each side of the tortilla.
  • It should take about 1-2 minutes for each side until soft. When you’re done, put on a paper towel to absorb the oil.
  • Then add the spinach in handfuls and add a bit more of the spices to make sure that the spinach absorbs it. Sauté for a few more minutes making sure that the vegetables have absorbed the spices.
  • In a medium bowl, add your sautéed vegetables, black beans, 1/4 cup of cheese, 2 tbsp of enchilada sauce and any extra spices you feel that this mixture needs (I usually do more chili powder). Stir all of these ingredients together.
  • To assemble the enchiladas: put about 2 tbsp of enchilada sauce on the bottom of the casserole dish so it covers the bottom completely.
  • Put about 1.5-2 tbsp of the veggie/bean mixture in the tortilla and roll it starting from the side furthest from you and repeat until you’re out of tortillas and the filling.
  • Put the sauce on top of the enchiladas so it generously covers the enchiladas, then sprinkle the rest of your cheese on top of the enchiladas with green onions and cilantro.
  • Bake for about 20-25 minutes on the middle rack with foil covering the casserole dish, then put them on the upper rack so the cheese bubbles.
  • When they are ready, take them out and let them sit for 10 minutes so you don’t burn your mouth. Enjoy some saucy, spicy enchiladas!

Notes

  • If your vegetables get too watery, you can drain the pan. 
  • I usually add more spices than what’s listed in the recipe.
  • Vegan cheese can be difficult to melt sometimes, you can try broiling the enchiladas for about 2 minutes if you’re having a hard time with the cheese melting.
  • Pan frying the tortillas ahead of time really helps prevent the tortillas from breaking
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2 Comments

  1. I am a huge fan and a frequent eater of Mexican food. I find good at-home recipes to be quite rare, even when using meat. Shanti has distilled an absolutely breathtaking vegetarian enchiladas recipe that you’ll find yourself eating the entirety of at once if you’re not careful.

  2. I made this for someone who hates beans and they loved it! It was a very flavorful dish and it’s perfect when you have more people too.

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