Chipotle Black Bean Enchiladas

Discover a smoky twist on traditional enchiladas with our Chipotle Black Bean Enchiladas. Perfect for those seeking a vegetarian option, these enchiladas are packed with rich flavors and wholesome ingredients. This recipe is designed to delight your taste buds while keeping it healthy and delicious.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

2 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cans (15 oz each) black beans, drained and rinsed

1 can (15 oz) fire-roasted tomatoes

2 tbsp chipotle peppers in adobo sauce, minced

1 tsp ground cumin

1 tsp smoked paprika

Salt to taste

8 corn tortillas

2 cups shredded Monterey Jack cheese

1/4 cup chopped fresh cilantro

2 cups enchilada sauce

Instructions

1. Preheat your oven to 375°F (190°C).

2. Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

3. Stir in the black beans, fire-roasted tomatoes, chipotle peppers, cumin, smoked paprika, and salt. Cook for about 10 minutes, allowing the flavors to meld.

4. Warm the corn tortillas in a microwave or skillet to make them pliable.

5. Spread a thin layer of enchilada sauce on the bottom of a baking dish.

6. Spoon the black bean mixture down the center of each tortilla, sprinkle with cheese, and roll up tightly. Place seam-side down in the baking dish.

7. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese.

8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

9. Garnish with chopped cilantro before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat oven to 350°F (175°C) and bake for 15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.