Why You’ll Love This Recipe
This dish is a wonderful twist on traditional enchiladas, with a savory, spicy filling that combines black beans, green chilies, and Manchego cheese. It’s not only vegetarian but can also be made gluten-free, depending on the tortillas used. The addition of sour cream adds a creamy element, and the topping of fresh ingredients like avocado or cilantro takes it to the next level. This recipe is perfect for meal prepping or serving a crowd, and it’s both filling and nutritious.
Ingredients
- 12 small corn or flour tortillas (flour recommended)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can diced green chilies
- 1 (28-ounce) can red enchilada sauce
- 1/2 cup grated Manchego cheese (plus extra for topping; or substitute with Cotija or Pepper Jack)
- 1/4 cup light sour cream or Greek yogurt
Optional Toppings:
- Diced green onion
- Cilantro
- Grilled fajita vegetables
- Avocado
- Salsa
- Sour cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 375°F (190°C) and position a baking rack in the middle.
- In a mixing bowl, combine the black beans, green chilies, sour cream, and Manchego cheese. Add salt and pepper to taste. Set aside.
- Heat the enchilada sauce in a large shallow pan over low-medium heat and turn off the heat once warmed.
- Pour a small amount of enchilada sauce to lightly coat the bottom of a 9×13-inch baking dish.
- Dip one tortilla at a time into the sauce, flipping to coat both sides. Add 2 tablespoons of the black bean mixture to each tortilla, then roll it up and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas, adding more enchilada sauce to the baking dish as needed.
- Top the rolled enchiladas with a little more sauce (but not too much to avoid sogginess) and sprinkle with additional cheese.
- Bake for 15-20 minutes, or until the cheese is bubbly and golden.
- Serve with your favorite toppings such as avocado, guacamole, salsa, grilled fajita vegetables, or cilantro.
Servings and Timing
- Servings: 4 servings (2 enchiladas each)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Tortilla Choices: Feel free to use gluten-free tortillas if needed.
- Cheese Options: Swap the Manchego cheese for Cotija or Pepper Jack for a different flavor.
- Add Protein: For a non-vegetarian option, add cooked chicken or ground beef to the filling.
Storage/Reheating
- Storage: Store leftover enchiladas in an airtight container in the refrigerator for 2-3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave for a quicker option.
FAQs
Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas work well in this recipe and are recommended for a less crispy texture.
How do I avoid soggy enchiladas?
Be sure not to over-saturate the tortillas with sauce. Coat them lightly, and avoid putting too much sauce on top before baking.
Can I make these enchiladas in advance?
Yes, you can assemble the enchiladas ahead of time and refrigerate them until ready to bake. You may need to increase the baking time slightly if cooking from cold.
Can I use a different type of cheese?
Yes, you can use other cheeses like Pepper Jack or Cotija for a different flavor profile.
How can I make this dish spicier?
Add some chopped jalapeños or a few dashes of hot sauce to the filling for an extra kick.
Can I freeze these enchiladas?
Yes, these enchiladas freeze well. Wrap them tightly in foil or plastic wrap, and store in the freezer for up to 1 month. Reheat in the oven.
Can I add other vegetables?
Yes, feel free to add vegetables like bell peppers, mushrooms, or zucchini to the filling for extra flavor and texture.
How do I know when the enchiladas are done?
The enchiladas are done when the cheese is melted and bubbly, and the tortillas are lightly golden around the edges.
Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt is a great substitute for sour cream and adds a creamy texture with a bit more protein.
Are these enchiladas gluten-free?
Yes, if you use corn tortillas, this recipe is naturally gluten-free.
Conclusion
These Spicy Black Bean, Green Chili, and Manchego Enchiladas are a delicious and satisfying vegetarian option that packs bold flavors. The combination of spicy green chilies, creamy cheese, and savory black beans creates a hearty and flavorful dish that is sure to become a family favorite. Perfect for meal prep, dinner parties, or simply satisfying your Mexican food cravings!
Spicy Black Bean, Green Chili, & Manchego Enchiladas
These Spicy Black Bean, Green Chili, & Manchego Enchiladas are a flavorful, vegetarian dish that combines the heat of green chilies, creamy Manchego cheese, and hearty black beans wrapped in soft tortillas. Topped with a tangy red enchilada sauce and baked to perfection, these enchiladas are a zesty twist on the classic recipe. Perfect for meal prep, weeknight dinners, or serving a crowd, this dish is a delightful combination of spicy, creamy, and savory flavors!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings (2 enchiladas each)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 12 small corn or flour tortillas (flour recommended)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can diced green chilies
- 1 (28-ounce) can red enchilada sauce
- 1/2 cup grated Manchego cheese (plus extra for topping; or substitute with Cotija or Pepper Jack)
- 1/4 cup light sour cream or Greek yogurt
- Optional Toppings:
- Diced green onion
- Cilantro
- Grilled fajita vegetables
- Avocado
- Salsa
- Sour cream
Instructions
- Preheat the oven to 375°F (190°C) and position a baking rack in the middle.
- Make the Filling: In a mixing bowl, combine black beans, green chilies, sour cream, and Manchego cheese. Season with salt and pepper to taste. Set aside.
- Warm the Sauce: Heat the enchilada sauce in a large shallow pan over low-medium heat and turn off the heat once warmed.
- Coat the Tortillas: Pour a small amount of enchilada sauce into a 9×13-inch baking dish to lightly coat the bottom. Dip one tortilla at a time into the sauce, flipping to coat both sides.
- Assemble the Enchiladas: Add 2 tablespoons of the black bean mixture to each tortilla, roll it up, and place it seam-side down in the baking dish. Repeat with the remaining tortillas, adding more sauce to the dish as needed.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas (don’t over-saturate). Sprinkle with extra cheese.
- Bake: Bake for 15-20 minutes, or until the cheese is bubbly and golden.
- Serve: Serve with your favorite toppings such as avocado, guacamole, salsa, grilled fajita vegetables, or cilantro.
Notes
- Tortilla Choices: Use gluten-free tortillas if needed.
- Cheese Options: Swap the Manchego cheese for Cotija or Pepper Jack for a different flavor.
- Add Protein: For a non-vegetarian version, add cooked chicken or ground beef to the filling.
