Spicy Chipotle Black Bean Enchiladas

Name: Spicy Chipotle Black Bean Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
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

🕒 Prep: 15 min

🔥 Cook: 20 min

🍽 Serves: 4

★★★★★

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Get ready to spice up your dinner routine with these Spicy Chipotle Black Bean Enchiladas! They're packed with flavor and just the right amount of heat to warm you up any night of the week.

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Ingredients for Spicy Chipotle Black Bean Enchiladas

Black beans lend a hearty texture and protein, making these enchiladas filling and satisfying. Corn tortillas are traditional and add a nice, rustic flavor. Olive oil is used to sauté the diced onions and minced garlic, creating a flavorful base. Chipotle peppers in adobo sauce provide the smoky heat that makes this dish stand out. Ground cumin and smoked paprika enhance the depth of flavor. Tomato sauce ties everything together with its rich, tangy profile, while lime juice adds a fresh, zesty touch. Topping it all off, shredded cheddar cheese melts into gooey perfection, and a sprinkle of chopped fresh cilantro gives a burst of freshness. Season with salt and pepper to taste.

Tips & Tricks

Warm the tortillas briefly in the microwave to make them more pliable and easier to roll.
For a spicier kick, add extra chipotle peppers or a dash of hot sauce.
If you prefer a smoother sauce, blend the chipotle peppers and tomato sauce before adding to the skillet.

Serving Suggestions

Serve these enchiladas with a side of Mexican rice or a simple avocado and lime salad. They also pair well with a refreshing margarita or a chilled cerveza on the side!

Frequently Asked Questions

Can I use flour tortillas instead of corn?: Yes, but keep in mind that corn tortillas provide a more authentic flavor and texture.
How can I make this dish vegan?: Simply omit the cheese or use a dairy-free alternative to keep it vegan.

Spicy Chipotle Black Bean Enchiladas Recipe Walkthrough

Start by preheating your oven to 375°F, so it's ready when you are. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of diced onions and 2 cloves of minced garlic, cooking until the onions are translucent and fragrant—around 5 minutes. Stir in 2 tablespoons of chopped chipotle peppers, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Combine well, letting the spices bloom for about a minute.

Pour in a 15-ounce can of tomato sauce and 2 tablespoons of lime juice, stirring to blend. Let the mixture simmer for about 5 minutes to allow the flavors to meld. Stir in 12 ounces of drained black beans, cooking for an additional 3 minutes. Taste and season with salt and pepper as needed.

Take each of the 8 small corn tortillas and spoon a portion of the black bean mixture down the center. Roll them up snugly and place seam-side down in a baking dish. Pour the remaining sauce over the enchiladas, ensuring they're well-covered. Top them off with 1 cup of shredded cheddar cheese.

Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly. Before serving, garnish with 1/4 cup of chopped fresh cilantro for a fresh finish.

Why You'll Love This Recipe

Perfect balance of smoky, spicy, and savory flavors.
Quick and easy to make, ready in under an hour.
Great for meal prep – they taste even better the next day.
Vegetarian-friendly and easily adaptable for vegans.

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

Step-by-step 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.