Smoky Black Bean Enchiladas

These smoky black bean enchiladas are pure comfort food magic - featuring chipotle-spiced black beans wrapped in corn tortillas and smothered in tangy salsa verde. They're hearty enough to satisfy any appetite while delivering that perfect balance of smoky heat and creamy cheese. A weeknight dinner that tastes like it took hours to make!

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Course: Main Course

Cuisine: Mexican

Keyword: Enchiladas

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings:

Calories: 385kcal

Equipment

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

Make filling up to 2 days ahead and store refrigerated for easier assembly

Substitute vegetable broth for chicken broth to make completely vegetarian

Add cooked shredded chicken, chorizo, or rice for heartier enchiladas

If you can't find chipotle in adobo, use 1/2 teaspoon smoked paprika plus 1/4 teaspoon cayenne

Warm tortillas in microwave wrapped in damp paper towels if you prefer not to fry them

Freeze assembled unbaked enchiladas for up to 3 months - bake from frozen adding 5-10 minutes

Serve with Mexican crema, chopped cilantro, and lime wedges

Nutrition