Spicy Black Bean and Sour Cream Enchiladas Recipe

Name: Spicy Black Bean and Sour Cream Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans Black Beans, Drained (15 Oz Each); 2 cloves Garlic, Minced; 1/2 cups Chopped Onion, Divided; 1 bunch Chopped Cilantro, Divided; 1/2 whole Lime, Juice And Zest; 1 teaspoon Cumin; 1 teaspoon Onion Powder; 1 teaspoon Chili Powder; 1/2 teaspoons Cinnamon; 1/2 cups Sour Cream; 1 cup Shredded Monterey Jack Cheese, Divided; 1 can Hatch Brand Green Enchilada Sauce (16 Oz); 1 jar Pickled Jalapeno Slices (any Size); 1 can Mild Green Chilies (small, 4 Oz Can); 1 package Small Corn Tortillas (10 To 12 Tortillas Per Package)

Servings: persons

2 cans Black Beans, Drained (15 Oz Each)
2 cloves Garlic, Minced
1/2 cups Chopped Onion, Divided
1 bunch Chopped Cilantro, Divided
1/2 whole Lime, Juice And Zest
1 teaspoon Cumin
1 teaspoon Onion Powder
1 teaspoon Chili Powder
1/2 teaspoons Cinnamon
1/2 cups Sour Cream
1 cup Shredded Monterey Jack Cheese, Divided
1 can Hatch Brand Green Enchilada Sauce (16 Oz)
1 jar Pickled Jalapeno Slices (any Size)
1 can Mild Green Chilies (small, 4 Oz Can)
1 package Small Corn Tortillas (10 To 12 Tortillas Per Package)

1
Preheat oven to 350 degrees F.
2
In a mixing bowl, combine black beans, garlic and about half the chopped onions.
3
Then, add a handful of the chopped cilantro.
4
Save the remaining cilantro for garnish.
5
Next, add the lime (juice and zest), cumin, onion powder, chili powder, cinnamon, sour cream and about one third of the shredded cheese to the mixture.
6
Combine well.
7
Spoon the filling into the corn tortillas (one at a time) and roll them by hand.
8
Try to get them as tight as you can and then place them in a baking dish, seam side down.
9
Pour the green enchilada sauce on top so that it coats each tortilla.
10
Top with the remaining cheese, onions, and here is where youll add the super spice!
11
I topped mine with a handful of the pickled jalapeno slices but if youd prefer milder spice, use the mild green chilies listed in the ingredients list instead.
12
Add as much as you want to suite your taste.
13
This is your meal so make it however you like.
14
Bake in a 9 by 13 inch baking dish (or anything you have thats long and rectangular) for 15 to 20 minutes until cheese is melted and tortilla edges look crispy and brown.
15
Serve hot with additional cilantro on top.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cans Black Beans, Drained (15 Oz Each), 2 cloves Garlic, Minced, 1/2 cups Chopped Onion, Divided, 1 bunch Chopped Cilantro, Divided, and more.

Yes, Spicy Black Bean and Sour Cream Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Black Bean and Sour Cream Enchiladas

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