These were fantastic! The only enchilada recipe I have ever made takes an hour to bake and that doesn’t include the prep time. These were quick to make. For some reason I have been scared of black beans and steer free from recipes that include them. I decided to be brave with this one and I’m glad I did. Next time I have leftover steak I’m going to make these and include the steak. I made half the recipe and it made me three servings.
Spicy Black Bean Enchiladas (I found this recipe on Pinterest, but I can’t remember what the original source is)
• 1 T. olive oil
• 1/2 medium onion, diced
• 2 t. garlic
• 1 15.5 oz. can black beans, undrained
• 1 10.5 oz. can diced tomatoes with chiles (Rotel)
• 1 t. chili powder
• 1/2 t. cumin
• 1 T. fresh cilantro, finely chopped
• 1/4 t. dried oregano
• 1 C. cooked rice
• 1/2 C. enchilada sauce or your favorite salsa (I used salsa)
• 8 flour tortillas
• 3/4 C. cheddar, jack or any kind of Mexican shredded cheese (I used weight watchers Mexican shredded cheese)
In large skillet, heat olive oil over medium heat and saute onions until tender. Add garlic and saute another 30 seconds until fragrant. Add black beans, diced tomatoes/chiles, chili powder, cumin, cilantro, and oregano. Stir and bring to a boil.
Reduce heat to med-low and simmer gently until thickened, about 7-8 minutes. Add rice and stir until heated through, 1-2 minutes more. Remove skillet from heat and allow to cool slightly.
Preheat oven to 375 degrees, and coat a 9×13 baking pan with nonstick cooking spray.
In 10-15 second increments, heat flour tortillas in microwave (this makes them more pliable). Spoon 1/3 C. of bean & rice mixture down the center of each tortilla, then fold in the sides and roll to form an enchilada.
Place each enchilada in baking dish, seam side down, and spoon sauce/enchilada over the top. Cover pan tightly with foil and bake 15 minutes.
Remove from oven, uncover, and top with cheese. Bake an additional 7 minutes, or until cheese is melted to your liking.