Black Bean Enchiladas

Mexican food is definitely my go-to meal. I love the flavors and the simplicity. Last year Aaron and I went vegan for a few months and we came up with the recipe for these Black Bean Enchiladas. Since then they have become one of our favorite meals.

The black beans are made from scratch and bring all the flavor to the enchiladas. Instead of an enchilada sauce, I used Guy Fieri's Salsa Verde. I love the flavor it brings to the meal. 

Before assembling the enchiladas you will want to cook the corn tortillas a little (if you are using flour, you do not have to cook them). This can be done with a dry pan or by frying the tortillas. If using a dry pan, cook the tortillas on both sides until starting to brown slightly. If frying, cook until the tortilla can be picked up with tongs without breaking. Cooking the tortillas is important because it keeps the corn tortillas from breaking when assembling.

Next, put a thin layer of your enchilada sauce over the bottom of the pan to keep the tortillas from sticking. Then assemble your enchiladas and place in pan, covering with the remaining enchilada sauce.

The enchilada on the top right was made with an uncooked tortilla to show the difference. 

I hope you enjoy this delicious meal!


Black Bean Enchiladas
12 corn tortillas
16 oz enchilada sauce (or Guy Fieri's Salsa Verde)
1 tablespoon olive oil
4 scallions, thinly sliced
1/4 cup cilantro, chopped
4 cloves garlic, minced
2 teaspoons cumin
1/8 teaspoon cayenne 
a pinch of salt and pepper
2 (15oz) cans black beans, drained
1 (15oz) can diced tomatoes, drained

1. Heat oil in a large saucepan. Add scallions, garlic, cumin, cayenne, salt and pepper. Cook until scallions are soft.
2. Add beans and tomatoes to saucepan and cook until heated through, about 5-10 minutes.
3. Transfer to blender or food processor and blend until smooth, set aside. Since the bean mixture is hot, do not place a lid on the blender that completely seals the blender. The heat causes a suction that seals the lid on and could cause it to explode. Remove the middle piece of the blender lid so the air can escape or use a towel to cover the top of the blender.
4. Cook corn tortillas over medium high heat on a dry pan, or cook in oil. 
5. Spread a thin layer of enchilada sauce over the bottom of your 9x12 pan. Heat oven to 350 degrees.
6. Place about 2 spoonfulls of black beans into each cooked corn tortilla and roll into enchilada shape and place in pan. 
7. Cover enchiladas with remaining sauce.
8. Bake for 15 minutes until heated through.