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Recipe by:

Sara Crocker

Hearty Bean and Cheese Enchiladas

Warm and comforting enchiladas filled with black beans and cheese, baked to perfection and perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 cups black beans, drained and rinsed
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 cup shredded sharp cheddar cheese
  • 1 cup crumbled queso fresco
  • 1 can (15 ounces) enchilada sauce choose a good quality brand for the best flavor
  • 8 medium corn tortillas
  • Olive oil for frying
  • Fresh cilantro, for garnish

Equipment

  • Skillet
  • Mixing bowl
  • Baking dish
  • Aluminum foil

Method
 

  1. In a mixing bowl, combine the black beans, ground cumin, chili powder, cheddar cheese, and queso fresco. Mash the beans slightly to create a chunky yet smooth filling.
  2. In a skillet over medium heat, add olive oil. Warm each tortilla for about 30 seconds per side until they are pliable.
  3. Grab a tortilla, spoon about ¼ cup of the filling onto the center, and roll it up tightly. Place seam-side down in a greased 9x13-inch baking dish and repeat.
  4. Pour enchilada sauce over the rolled tortillas, ensuring they are evenly coated.
  5. Cover with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove foil, sprinkle extra cheese on top, and bake for an additional 10-15 minutes.
  6. Let them sit for a few minutes before garnishing with fresh cilantro and serving.

Notes

These enchiladas can be prepared ahead of time and refrigerated before baking. Just pour on the sauce and bake when ready.