Spicy Black Bean, Green Chili & Cheese Enchiladas

Name: Spicy Black Bean, Green Chili & Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small flour tortillas (or corn, recommend flour); 1 (15 ounce) can black beans, drained and rinsed; 1 (4 ounce) can diced green chilies; 1 (28 ounce) can red enchilada sauce, such as Las Palmas; 1/2 cup grated manchego cheese (plus more for topping or sub another Mexican cheese, such as Cojita or Pepper Jack); 1/2 teaspoon cumin (optional); 1/4 cup light sour cream (or greek yogurt); Topping Options; diced green onion; cilantro; grilled fajita vegetables; avocado, salsa; sour cream, etc

Servings: persons

12 small flour tortillas (or corn, recommend flour)
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can diced green chilies
1 (28 ounce) can red enchilada sauce, such as Las Palmas
1/2 cup grated manchego cheese (plus more for topping or sub another Mexican cheese, such as Cojita or Pepper Jack)
1/2 teaspoon cumin (optional)
1/4 cup light sour cream (or greek yogurt)
Topping Options
diced green onion
cilantro
grilled fajita vegetables
avocado, salsa
sour cream, etc

1
Preheat oven to 375*F. and position a baking rack in the middle of the oven.
2
Combine black beans, green chilies, sour cream and manchego(or other) cheese in a mixing bowl. Taste and add salt and pepper if desired. Add cumin if using, but fine without. Set aside.
3
Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
4
Pour enough enchilada sauce to also lightly coat the bottom of a 9x13 dish. Swirl to coat and set aside.
5
If using corn tortillas drench them in hot oil before rolling up(this will soften them and make them easier to roll up).
6
Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled - should be about 10-12 enchiladas.
7
Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
8
Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
9
Will keep in the fridge for a couple days.
10
Reheat in oven or microwave.

776

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 12 small flour tortillas (or corn, recommend flour), 1 (15 ounce) can black beans, drained and rinsed, 1 (4 ounce) can diced green chilies, 1 (28 ounce) can red enchilada sauce, such as Las Palmas, and more.

Yes, Spicy Black Bean, Green Chili & Cheese 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.

That's it — enjoy your meal!