Craving the ultimate comfort food that does all the work for you? These Creamy Black Bean Enchiladas are your answer! Imagine tender tortillas stuffed with a savory black bean and cheese filling, smothered in a luscious sour cream sauce, and baked to bubbly perfection. The best part? You can prep them ahead and freeze them for a busy weeknight. Topped with a vibrant, fresh Mango Salsa, this dish is a guaranteed crowd-pleaser that brings a touch of sunshine to your dinner table.
Ingredients
• For the Enchiladas
• 12 6- to 7-inch / 15- to 18-cm flour tortillas
• 1 tablespoon olive oil or vegetable oil
• 1/2 cup chopped onion, about 1 medium
• 1 medium fresh jalapeño or serrano chile, seeded and finely chopped
• 1 teaspoon minced garlic
• 2 15-ounce / 425g cans black beans or pinto beans, rinsed and drained
• 2 cups shredded Monterey Jack cheese, about 8 oz / 226g, divided
• 1/4 cup mole sauce
• 1/3 cup sour cream
• 2 tablespoons water
• For the Creamy Sauce
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 3/4 cup milk
• For the Mango Salsa
• 1 1/2 cups chopped mango, fresh or refrigerated
• 2 jalapeño or serrano chiles, seeded and finely chopped
• 2 tablespoons snipped fresh cilantro
• 1 tablespoon lemon or lime juice
Instructions
1. Gently warm the tortillas to make them pliable. Wrap them in waxed paper and microwave for 30-40 seconds. Set aside.
2. In a large skillet, heat the oil over medium heat. Cook the onion, jalapeño, and garlic until the onion is tender. Remove from heat. In a small bowl, combine 1/3 cup sour cream, mole sauce, and water. Add this mixture to the skillet along with the drained beans and 1 cup of the Monterey Jack cheese. Stir to combine.
3. Spoon about 1/3 cup of the bean mixture onto each tortilla near the edge and roll it up. Place the filled tortillas seam-side down in two greased 2-quart rectangular baking dishes.
4. In a medium bowl, whisk together 1 cup sour cream, the flour, cumin, and salt. Gradually whisk in the milk until the sauce is smooth. Pour the sauce evenly over the enchiladas in the baking dishes.
5. At this point, you can either bake immediately or freeze for later. For freezing , see the section.
6. To bake immediately, preheat your oven to 350°F / 175°C. Cover the dish with foil and bake for 25-30 minutes until heated through. Remove the foil, sprinkle with the remaining 1 cup of cheese, and bake uncovered for about 5 more minutes, until the cheese is melted and bubbly.
7. While the enchiladas bake, combine all Mango Salsa in a small bowl. Serve the hot enchiladas with a generous topping of the fresh salsa.
Nutritional Information
• PER SERVING: 629 calories, 33 g total fat (14 g saturated fat), 55 mg cholesterol, 796 mg sodium, 59 g carbohydrate, 8 g fiber, 28 g protein.
Pro Tips
• Because chile peppers contain volatile oils that can burn your skin and eyes, wear plastic or rubber gloves when chopping them. If you don’t have gloves, wash your hands and nails thoroughly with soap and warm water immediately after handling.
• To freeze, cover the unbaked enchiladas (before adding the final cup of cheese) tightly with freezer wrap, label, and freeze for up to 3 months. Freeze the remaining cheese separately. To bake, thaw overnight in the refrigerator, then bake covered at 350°F / 175°C for 40 minutes before adding cheese and baking for 5 more minutes uncovered.
• For a milder flavor, use only one jalapeño in the salsa and consider swapping the jalapeño in the filling for a mild green chile, like an Anaheim pepper.
• Flour tortillas are recommended for their softness, which helps prevent cracking. If you prefer corn tortillas, warm them in a little hot oil before filling to make them flexible.
FAQ
Q: Are these black bean enchiladas a good source of protein
A: Yes, this is a protein-rich vegetarian dish. Each serving contains approximately 28 grams of protein, primarily from the black beans and Monterey Jack cheese, making it a satisfying and hearty meatless meal.
Q: Can I make these enchiladas vegan
A: Absolutely. To make this recipe vegan, substitute the Monterey Jack cheese with your favorite dairy-free shredded cheese. For the sour cream in both the filling and the sauce, use a plant-based sour cream alternative or a thick cashew cream.
Q: How do I freeze these enchiladas for later
A: This recipe is perfect for freezing. Assemble the enchiladas in the baking dish and pour the sauce over them, but do not add the final cup of cheese. Cover the dish tightly with freezer wrap and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then bake covered at 350°F / 175°C for 40 minutes. Uncover, top with the cheese, and bake for 5 more minutes until bubbly.
Q: Can this recipe be made gluten-free
A: Yes, you can adapt this recipe to be gluten-free. Use certified gluten-free corn tortillas instead of flour tortillas; warming them in a little hot oil first will help keep them pliable. For the creamy sauce, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Also, ensure your mole sauce is certified gluten-free.
