These Chipotle Black Bean Enchiladas are the perfect combination of smoky, spicy, and cheesy goodness. With a rich blend of flavors and a comforting texture, they’re an ideal dish for a cozy dinner or a casual get-together.
Olive oil adds a smooth, rich base for sautéing, bringing out the sweetness in the onions and garlic. Onion and garlic are the aromatic foundation, infusing the dish with savory depth. Black beans are the heart of the enchiladas, providing a hearty texture and protein. Fire-roasted tomatoes contribute a smoky sweetness that complements the chipotle perfectly. Chipotle peppers in adobo sauce are the star, delivering bold heat and a touch of smokiness. Cumin and smoked paprika enhance the flavor with earthy, spicy notes. Salt is essential for seasoning the dish to taste. Corn tortillas provide a sturdy yet tender wrap, while Monterey Jack cheese melts beautifully, creating a creamy, cheesy topping. Cilantro adds a fresh, vibrant finish. Finally, enchilada sauce ties everything together with a tangy, rich coating.
These enchiladas pair wonderfully with a side of Spanish rice or a simple avocado salad. For a refreshing drink, try serving them with a glass of chilled limeade or a light Mexican lager.
First, preheat your oven to 375°F (190°C). This ensures it’s ready to go once your enchiladas are assembled. Next, heat the olive oil in a skillet over medium heat and add the diced onion and minced garlic. Sauté them until the onion turns translucent, which should take about five minutes. This step is crucial for building flavor.
Now, stir in the black beans, fire-roasted tomatoes, chipotle peppers, cumin, smoked paprika, and a pinch of salt. Let these cook together for about 10 minutes, allowing the flavors to meld into a harmonious mixture.
While the beans are cooking, warm your corn tortillas. You can do this in a microwave or a skillet. Warming them makes them more pliable and easier to roll without cracking.
Spread a thin layer of enchilada sauce on the bottom of your baking dish. This prevents sticking and adds flavor to the bottom of the enchiladas. Spoon the black bean mixture down the center of each tortilla, sprinkle with some cheese, and roll them up tightly. Place them seam-side down in the dish.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle them with the rest of the cheese. Bake in your preheated oven for 20-25 minutes, or until the cheese is bubbly and golden. Once baked, garnish with chopped cilantro before serving for a fresh finish.
Share