Black Bean Enchiladas


Is there anyone out there who doesn’t love enchiladas? If you don’t love them I have so many questions starting with…why the hell not? It’s cheese, tortilla, and chile. I’m of the notion that everyone loves those things individually so then when you put them together good things happen.


I can understand avoiding them if you aren’t a fan of spicy things but most of the time they really aren’t that spicy. That’s also the best part about making them yourself is that you can control how spicy they are.


I just used the already prepared green chile in a can because sometimes you just can’t be bothered to make it from scratch.


And as much as I love cheese enchiladas sometimes they can get a bit boring so I thought how can I mix them up and add a different filling that’s obviously not meat. So that’s how these came about and boy am I glad they did. They are delicious.


I ended up making a batch of 6 with tortillas that were a bit larger than the average ones and I still add quite a bit of the filling left over. I reckon you could get 8-10 with the larger tortillas or 10-12 with the smaller tortillas. You might need more cheese if you like them cheesy though.


I also used corn tortillas that were “uncooked” and so all I did was just heat them on the griddle until they were cooked and a little crisp but not overly so since I still needed to roll them. Traditionally the tortillas are fried so you could totally go that route if you want to. You could also drizzle a bit of olive oil on them and bake them a little. I find that if you cook them first though they taste better, and they roll up easier and don’t break.





Makes 6-12 servings


1 15oz can black beans, drained

1 15oz can fire roasted tomatoes

1 2.25oz black olives, drained

1 15oz can green chile enchilada sauce

8 oz Monterey jack cheese

3 scallions, sliced

6-12 corn tortillas


-Preheat oven to 350 degrees. Heat a pan over medium heat with a little bit of olive oil. Sautee your scallions until they are soft. Then add in your beans, tomatoes, and olives. Let cook for 10-15 minutes.

-Cook your tortillas (either on the griddle or frying them) while the black bean and tomato mixture is cooking. When your tortillas are ready set up your mini assembly line with the chile, a plate to roll the enchiladas, cheese, filling, and pan to hold your enchiladas.

-Dip your tortilla in the sauce until coated, add filling and cheese, and then roll and place in pan. When all the enchiladas are in the pan top with extra cheese and pour over any extra sauce. Bake at 350 for 15-20 minutes or until cheese and sauce are bubbly. Serve with salad and this spanish rice.

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