(Vegetarian) Black Bean Enchiladas

Fresh corn tortillas filled with black beans, onions, peppers, cheddar, asiago and toasted cumin.  Bathed in fire-roasted tomato sauce with crushed chile chipotle, Mexican oregano & a splash of apple cider vinegar.  Topped with more cheese, then baked until sizzling hot.  Topped with a dollop of thick crema Mexicana..

Black Bean Enchiladas

0 thoughts on “(Vegetarian) Black Bean Enchiladas

  1. Exquisite. What an amazing array of ingredients you put together for this dish, and speaking of dish – love that, too! Interesting choice of cheeses. I’d love me some Italian asiago cheese. I adore Mexican, Tex-Mex…whatever you call it 🙂

    • Thanks! Those aren’t necessarily the cheeses that I’d choose if shopping for this recipe, they were what I had on hand. Turned out pretty well, though 🙂

  2. Yumm – have all ingredients on had for this so tomorrow for dinner it is. Quick question – I never have any luck with enchiladas at home – they always turn out soggy. What am I doing wrong? Also, are the beans whole or mashed inside? Thanks!

    • I lightly fry the tortillas (corn mixed with a little whole wheat for structure) until soft & pliable, then fill them with partially smashed beans, onions, etc. A little sauce (not watery, but not as thick as ketchup) in the bottom of the pan, then the enchiladas, more sauce (not too much) and cheese. Hot oven until bubbly, maybe 10-12 minutes.

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