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Bean and Cheese Enchiladas

A delicious and satisfying meal featuring a perfect combination of flavors with black beans and cheese, ideal for busy weeknights or impressing guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces corn tortillas Use gluten-free corn tortillas for a gluten-free version.
  • 2 cups black beans, cooked Drain and rinse if using canned beans.
  • 1 cup shredded cheese Cheddar or Mexican blend. For a vegan option, use vegan cheese.
  • 1 cup enchilada sauce Use spicy enchilada sauce for a kick.
  • 1/2 cup diced onions Chop finely for even cooking.
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil Can substitute with vegetable oil.
  • to taste Salt Under seasoning can lead to bland flavors.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Gather all your ingredients and prepare your baking dish by lightly greasing it.
Cooking
  1. In a skillet, heat the olive oil over medium heat. Add the diced onions and sauté until they turn translucent.
  2. Stir in the black beans, ground cumin, and salt. Cook for an additional 2-3 minutes until everything is heated through.
Assembly
  1. Warm the corn tortillas to make them pliable.
  2. Spread a spoonful of the bean mixture on each tortilla, sprinkle with cheese, and roll them up tightly.
  3. Place the rolled tortillas seam side down in the prepared baking dish.
Baking
  1. Pour the enchilada sauce evenly over the top of the tortillas.
  2. Sprinkle any remaining cheese over the sauce.
  3. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Serving
  1. Remove from the oven and let cool for a few minutes. Serve warm and enjoy!

Notes

To prevent the tortillas from tearing, warm them slightly before filling and rolling. Use a variety of beans, such as pinto beans or kidney beans, for different flavors. Consider adding diced bell peppers or corn to the bean mixture for added texture and taste. Experiment with different types of cheese or spices to find your perfect flavor combination. Store any leftovers in an airtight container in the refrigerator for up to three days. You can reheat them in the microwave or in the oven until warm. If you want to freeze them, wrap individual enchiladas in plastic wrap and place them in a freezer-safe container. They can last for about a month in the freezer.