Tex-Mex Black Bean Enchiladas

If you're on the lookout for a delectable and satisfying vegetarian dish, look no further than Spicy Black Bean Enchiladas Fiesta. This vibrant recipe offers a mouthwatering combination of flavors and textures that are sure to please both vegetarians and meat-lovers alike. Enchiladas, a staple of Mexican cuisine, provide a warm, comforting experience, and when filled with spicy black beans and topped with rich enchilada sauce, they become an irresistible treat.

Discover the vibrant flavors of Spicy Black Bean Enchiladas Fiesta! This delicious vegetarian dish combines hearty black beans, sweet corn, and a medley of spices, all rolled in warm tortillas and topped with rich enchilada sauce and melted cheese. Packed with protein and fiber, these enchiladas are a perfect choice for anyone seeking a satisfying meal that doesn't compromise on taste. Ideal for weeknight dinners or festive gatherings, this recipe is sure to impress!

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Ingredients

For the Enchiladas:

2 cups canned black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

8 flour or corn tortillas

1 ½ cups shredded cheese (cheddar and Monterey Jack blend)

For the Enchilada Sauce:

2 tablespoons olive oil

2 tablespoons all-purpose flour

2 cups vegetable broth

1 can (15 oz) tomato sauce

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

Salt to taste

To Garnish:

Fresh cilantro, chopped

Avocado slices

Sour cream or Greek yogurt (optional)

Lime wedges

Instructions

Prepare the Enchilada Filling:

- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and sauté until translucent (about 3-4 minutes).

- Add the minced garlic and cook for an additional minute until fragrant.

- Stir in the rinsed black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 3-4 minutes until heated through. Remove from heat.

Make the Enchilada Sauce:

- In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.

- Gradually add the vegetable broth while whisking constantly to prevent lumps. Add the tomato sauce, cumin, chili powder, garlic powder, and salt. Simmer for 5-7 minutes until thickened, stirring occasionally.

Assemble the Enchiladas:

- Preheat your oven to 375°F (190°C).

- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.

- In each tortilla, place about ¼ cup of the black bean filling and a sprinkle of cheese, then roll it up snugly. Place the rolled enchiladas seam side down in the baking dish.

- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.

Bake the Enchiladas:

- Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.

Serve:

- Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro, avocado slices, and a dollop of sour cream or Greek yogurt if desired. Serve with lime wedges on the side.

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings