Smoky Black Bean Enchiladas Recipe For Cozy Nights
I’m about to share something that’ll transform your weeknight dinner game completely – and honestly, I never thought enchiladas could be this simple until I discovered this foolproof approach. These smoky black bean beauties require zero fancy techniques, yet somehow deliver restaurant-quality flavor that’ll have you questioning why you ever ordered takeout. The secret lies in one unexpected ingredient that creates layers of smoky depth you wouldn’t believe possible from such humble pantry staples.
Why You’ll Love these Smoky Black Bean Enchiladas
Three reasons make these smoky black bean enchiladas absolutely irresistible, and I’m betting you’ll agree after your first bite.
First, that chipotle chile creates pure magic. The smoky heat isn’t overwhelming, just perfect warmth that builds with each forkful.
Second, the filling combines creamy beans with melted cheese in ways that’ll make you question why you ever ordered takeout.
Finally, these enchiladas are practically foolproof. No complicated techniques or fancy equipment needed.
Just sauté, blend, fill, and bake. Even my most kitchen-challenged friends could nail this recipe on their first attempt.
What Ingredients are in Smoky Black Bean Enchiladas?
These smoky black bean enchiladas pack incredible flavor into surprisingly simple ingredients. You’ll find everything you need at your regular grocery store, though a quick stop at the Mexican foods aisle will reveal the best cheese options.
The beauty of this recipe lies in how each ingredient serves a purpose. The chipotle chile and adobo sauce create that signature smoky heat, while the combination of cheeses gives you both melty richness and tangy brightness that makes every bite sing.
Ingredients for Smoky Black Bean Enchiladas
For the Filling:
- 1 cup onion, chopped
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 1 teaspoon dried oregano
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 chipotle chile in adobo
- 1 tablespoon adobo sauce
- 1/2 teaspoon kosher salt
- 1/4 cup chicken broth
- 1/2 cup asadero or monterey jack cheese, shredded
For Assembly:
- 8 corn tortillas (6-inch)
- 2 tablespoons olive oil
- 2 cups salsa verde
- 1/2 cup queso fresco or feta cheese, crumbled
Ingredient Considerations
The chipotle chile and adobo sauce are your flavor powerhouses here, and you’ll find them in those small cans in the Mexican foods section.
Don’t panic if you can only find the whole can – those leftover chipotles freeze beautifully in ice cube trays for future recipes.
For cheese, asadero melts like a dream and has this mild, buttery flavor that pairs perfectly with smoky elements. If you can’t track it down, monterey jack works just as well.
The queso fresco on top adds a fresh, tangy contrast that cuts through all that richness.
Corn tortillas are non-negotiable here – flour tortillas just don’t have the right texture or flavor for this style of enchilada. Look for ones that feel pliable, not dried out.
And don’t skip the step of frying them lightly in oil first, because that’s what keeps them from turning into mush when they hit the sauce.
How to Make these Smoky Black Bean Enchiladas
The beauty of these enchiladas lies in building layers of flavor, and trust me, your kitchen will smell absolutely incredible while you’re making them. We’re starting with that aromatic base, then building up to assembly magic.
Creating the Smoky Filling
Preheat your oven to 400°F while you get started on the filling. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat, then toss in that 1 cup of chopped onion. Let it sauté for about 3 minutes until it’s getting soft and starting to smell amazing.
Add your 3 chopped garlic cloves and 1 teaspoon dried oregano, giving everything another minute to become fragrant and gorgeous.
Now comes the fun part. Grab your food processor and combine half of those drained black beans with 1 chipotle chile in adobo, 1 tablespoon adobo sauce, and 1/2 teaspoon kosher salt. Pulse until you’ve got a chunky puree – we’re not going for baby food smooth here, just nicely broken down.
Mix this smoky puree back into your skillet with the onion mixture, then fold in the remaining whole black beans, 1/4 cup chicken broth, and that 1/2 cup of shredded asadero cheese. The mixture should be thick but spreadable, kind of like chunky refried beans but so much better.
Assembly Time
Here’s where things get a little messy, but in the best possible way. Heat 2 tablespoons of olive oil in another skillet over medium heat. You’re going to quickly fry each of those 8 corn tortillas just until they’re flexible and slightly golden – maybe 30 seconds per side.
This step prevents soggy enchiladas, which nobody wants.
Pour about 1 cup of that salsa verde into the bottom of your baking dish. Working one tortilla at a time, dip each fried tortilla into the remaining salsa verde, then fill it with a generous 1/3 cup of your black bean mixture.
Roll them up snugly and nestle them seam-side down in your baking dish.
Pour the remaining salsa verde over the top of your rolled enchiladas, then sprinkle with that 1/2 cup of crumbled queso fresco. The contrast between the melty filling and the fresh, tangy cheese on top is what makes these enchiladas sing.
The Final Stretch
Bake for 10 minutes, just until the cheese is slightly melted and everything is heated through. You don’t want to overdo it here – we’re just warming everything up and letting those flavors meld together.
The tortillas should still have some texture, not be falling apart into mush.
Let them rest for just a few minutes before serving, because molten enchiladas are no joke. The filling will be incredibly hot, but that brief cooling period also helps everything set up nicely so your enchiladas don’t fall apart when you cut into them.
Smoky Black Bean Enchiladas Substitutions and Variations
Want to make this recipe work with whatever you’ve got hanging around your kitchen? I’ve got you covered with swaps that won’t sacrifice flavor.
No chipotle peppers? Try a teaspoon of smoked paprika plus a pinch of cayenne.
Can’t find asadero cheese? Monterey jack or even sharp cheddar work perfectly.
For protein variations, toss in cooked chorizo, shredded chicken, or leftover carnitas.
Vegetarians can add roasted sweet potatoes or sautéed mushrooms.
Running low on corn tortillas? Flour tortillas work too, though you’ll lose some authenticity.
The filling add-ins listed give endless possibilities for creativity.
What to Serve with Smoky Black Bean Enchiladas
Perfect pairings can make or break your enchilada night, and trust me, you don’t want to serve these beauties naked on a plate.
I’m talking about sides that complement those smoky, rich flavors without competing.
Mexican rice is my go-to – it soaks up any sauce that escapes your fork. Refried beans add extra protein and creaminess. A crisp romaine salad with lime dressing cuts through the richness perfectly.
Don’t forget the cooling elements. Sour cream, guacamole, or Mexican crema will tame the heat while adding luxurious texture that makes every bite complete.
Final Thoughts
Look, I’ll be honest with you – these smoky black bean enchiladas aren’t just another weeknight dinner recipe you’ll forget about next week.
They’re the kind of meal that’ll have you ditching takeout menus permanently.
The chipotle gives them that perfect smoky kick without setting your mouth on fire. Plus, they’re filling enough to satisfy even the most dedicated carnivores in your house.
I’m telling you, once you master this recipe, you’ll find yourself craving these cozy, cheesy bundles of comfort food on every chilly evening.
Smoky Black Bean Enchiladas
Ingredients
For the Filling:
- 1 cup onion chopped
- 1 tablespoon olive oil
- 3 garlic cloves chopped
- 1 teaspoon dried oregano
- 2 15 ounce cans black beans, drained and rinsed
- 1 chipotle chile in adobo
- 1 tablespoon adobo sauce
- 1/2 teaspoon kosher salt
- 1/4 cup chicken broth
- 1/2 cup asadero or monterey jack cheese shredded
For Assembly:
- 8 corn tortillas
- 2 tablespoons olive oil
- 2 cups salsa verde
- 1/2 cup queso fresco or feta cheese crumbled
Instructions
- Preheat oven to 400°F.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sauté onion for 3 minutes, then add garlic and oregano and sauté 1 minute more.
- In a food processor, puree half the black beans, the chipotle chile, adobo sauce, and salt until smooth.
- Combine the onion mixture, remaining whole beans, chicken broth, shredded cheese, and the bean puree in a large bowl. Mix well.
- Heat 2 tablespoons olive oil in a skillet. Fry each tortilla briefly until flexible and pliable.
- Dip each tortilla in 1 cup of salsa verde, fill with a generous 1/3 cup bean filling, and roll up tightly.
- Place enchiladas seam-side down in a baking dish. Top with remaining 1 cup salsa verde and sprinkle with crumbled queso fresco.
- Bake for 10 minutes until heated through and cheese is melted. Serve immediately.
Notes
Nutrition
Frequently Asked Questions
Can I Make These Enchiladas Ahead of Time and Reheat Them?
Yes, I’d assemble the enchiladas completely, cover tightly with foil, and refrigerate up to two days. I’ll bake them straight from the fridge, adding ten extra minutes to guarantee they’re heated through.
How Long Do Leftover Black Bean Enchiladas Stay Fresh in the Refrigerator?
I’d store leftover black bean enchiladas in the refrigerator for up to 3-4 days. I’ll make sure they’re covered tightly to maintain freshness and prevent them from drying out.
Can I Freeze Assembled Enchiladas Before Baking Them?
Yes, I can freeze assembled enchiladas before baking them. I’d wrap them tightly in plastic wrap and foil, then freeze for up to three months. I’ll thaw overnight before baking as directed.
What’s the Best Way to Prevent Corn Tortillas From Cracking When Rolling?
I always fry the tortillas briefly in oil until they’re warm and flexible before rolling. You can also steam them wrapped in damp paper towels for thirty seconds in the microwave.
How Spicy Are These Enchiladas With the Chipotle Peppers Included?
I’d rate these enchiladas as moderately spicy. The single chipotle chile adds smoky heat that’s noticeable but not overwhelming. You’ll feel warmth without burning, making them perfect for most palates seeking flavorful comfort food.