These Sundried Tomato and Black Bean Enchiladas are a delightful twist on a classic favorite. With their rich flavors and satisfying textures, they're perfect for a weeknight dinner or a casual gathering. Let's dive into making this vibrant dish!
Corn tortillas are the backbone of our enchiladas, providing a tender shell that holds everything together. Black beans add a hearty texture and a good dose of plant-based protein. Sundried tomatoes bring a tangy sweetness that beautifully complements the spices. Cheddar cheese melts into gooey perfection, enhancing the dish with creamy richness. The onion and garlic form a savory base, while cumin, smoked paprika, and cayenne pepper add warmth and depth. Enchilada sauce ties everything together with its bold, tangy flavor, and olive oil helps sauté the aromatics. Finish with a sprinkle of cilantro for a refreshing touch.
These enchiladas pair wonderfully with a side of Mexican rice or a simple avocado salad. A dollop of sour cream or a sprinkle of queso fresco can elevate the dish even further. For a refreshing drink, try serving with a chilled glass of horchata or a light beer.
Start by preheating your oven to 375°F. This ensures it's ready to go once your enchiladas are assembled. While that's warming up, heat some olive oil in a large skillet over medium heat. Toss in the diced onion and minced garlic. Sauté them until the onion turns translucent, which should take about 3-5 minutes.
Next, add the sundried tomatoes and black beans to your skillet. Stir in the spices: cumin, smoked paprika, and cayenne pepper. Don't forget to season with a bit of salt and pepper. Let everything cook together for about 5 minutes, allowing the flavors to meld.
While your filling cooks, warm your corn tortillas in the microwave for about 30 seconds. This makes them pliable and less likely to crack when you roll them. Take each tortilla and spread a spoonful of enchilada sauce over it. Add a generous scoop of the black bean mixture and sprinkle some cheddar cheese on top.
Roll each tortilla tightly and place them seam-side down in a baking dish. Pour the remaining enchilada sauce over your rolled tortillas and top with the rest of the cheese. Bake in your preheated oven for 20 minutes, or until the cheese is melted and bubbly. Before serving, garnish with fresh cilantro for a burst of fresh flavor.
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