Spicy Chipotle Black Bean Enchiladas

A delicious twist on classic enchiladas, these Spicy Chipotle Black Bean Enchiladas offer a smoky, flavorful experience perfect for those seeking a vegetarian option without missing out on vibrant Mexican flavors.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

12 oz black beans, canned and drained

8 small corn tortillas

2 tbsp olive oil

1 cup diced onions

2 cloves garlic, minced

1 can (15 oz) tomato sauce

2 tbsp chipotle peppers in adobo sauce, chopped

1 tsp ground cumin

1 tsp smoked paprika

1 cup shredded cheddar cheese

1/4 cup chopped fresh cilantro

Salt and pepper to taste

2 tbsp lime juice

Instructions

1. Preheat your oven to 375°F.

2. In a skillet, heat olive oil over medium heat. Add diced onions and garlic, sauté until translucent.

3. Add chipotle peppers, ground cumin, and smoked paprika, stirring to combine.

4. Pour in tomato sauce and lime juice, let simmer for 5 minutes.

5. Stir in black beans, cook for an additional 3 minutes. Season with salt and pepper.

6. Fill each tortilla with a portion of the black bean mixture and roll them up. Place them seam-side down in a baking dish.

7. Pour remaining sauce over the enchiladas and top with shredded cheddar cheese.

8. Bake in the oven for 20 minutes or until cheese is melted and bubbly.

9. Garnish with chopped cilantro before serving.

Storage

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

Reheating

To reheat, place enchiladas on a microwave-safe plate and heat for 1-2 minutes. Alternatively, reheat in a preheated oven at 350°F for 10 minutes.

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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.