Black Bean Enchiladas Recipe

Olive oil: Used for sautéing the onion and garlic to create a flavorful base.

Onion: Adds a sweet and savory depth to the filling.

Garlic: Provides a pungent and aromatic flavor.

Cumin: A warm spice that adds an earthy flavor.

Chili powder: Adds a mild heat and rich flavor.

Black beans: The main protein source in the dish, providing a hearty texture.

Diced tomatoes: Adds moisture and a slight tanginess to the filling.

Corn: Adds a touch of sweetness and texture.

Corn tortillas: The vessel for the filling, providing a gluten-free option.

Cheddar cheese: Melts on top to create a gooey, delicious topping.

Enchilada sauce: Coats the tortillas and adds a rich, tangy flavor.

Salt and pepper: Enhances the overall flavor of the dish.

When sautéing the onion and garlic, make sure to cook them until they are translucent and fragrant but not browned. This will ensure they release their natural sweetness and blend seamlessly with the other ingredients. Additionally, warming the corn tortillas in the microwave makes them more pliable, preventing them from cracking when you roll them with the black bean mixture.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a good alternative for sautéing.

• Onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the dish, similar to onions.

• Garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can provide a similar flavor, though it is less pungent.

• Ground cumin - Substitute with ground coriander: Ground coriander has a warm, nutty flavor that can complement the other spices in the dish.

• Chili powder - Substitute with paprika: Paprika can provide a mild heat and a smoky flavor, similar to chili powder.

• Black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile, making them a good alternative to black beans.

• Diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor, though they may be slightly more liquid.

• Corn kernels - Substitute with diced bell peppers: Diced bell peppers can add a similar sweetness and crunch to the dish.

• Corn tortillas - Substitute with gluten-free flour tortillas: Gluten-free flour tortillas can provide a similar texture and are suitable for those avoiding gluten.

• Shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella cheese melts well and has a mild flavor that can complement the other ingredients.

• Enchilada sauce - Substitute with salsa verde: Salsa verde can provide a tangy and slightly spicy flavor, similar to enchilada sauce.

• Salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral profile.

• Pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor without the black specks, which can be preferable in some dishes.

• Allow the enchiladas to cool completely after baking. This prevents condensation and sogginess when storing.
• Transfer the enchiladas to an airtight container or wrap them tightly with aluminum foil or plastic wrap.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
• For freezing, place the enchiladas in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the enchiladas to a freezer-safe container or a resealable plastic bag. Label with the date for easy tracking.
• Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then bake at 350°F (175°C) for 20-25 minutes or until heated through.
• If reheating from frozen, cover with foil and bake at 350°F (175°C) for 30-35 minutes, then uncover and bake for an additional 10 minutes to ensure the cheese is melted and bubbly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the black bean enchiladas in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the enchiladas from drying out.
  4. Heat for about 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
  5. Remove the foil for the last 5 minutes to let the cheese get bubbly and slightly golden.

• Microwave Method:

  1. Place a portion of the black bean enchiladas on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on high for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let sit for a minute before enjoying, as the enchiladas will be hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or enchilada sauce to the skillet.
  3. Place the black bean enchiladas in the skillet and cover with a lid.
  4. Heat for about 10 minutes, turning occasionally to ensure even heating.
  5. Once the cheese is melted and the enchiladas are heated through, remove from the skillet and serve.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the black bean enchiladas in the air fryer basket, making sure they are not overlapping.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they are heating evenly.
  4. Once the cheese is melted and the enchiladas are hot, remove and enjoy.

• Oven: Used to bake the enchiladas at 375°F (190°C) until the cheese is melted and bubbly.

• Pan: Used to heat olive oil and sauté the onion and garlic, and to cook the black bean mixture.

• Microwave: Used to warm the tortillas for 30 seconds to make them pliable for rolling.

• Baking dish: Used to place the rolled tortillas seam-side down and to bake the enchiladas.

• Knife: Used to dice the onion and mince the garlic.

• Cutting board: Used as a surface to dice the onion and mince the garlic.

• Measuring spoons: Used to measure out the olive oil, cumin, and chili powder.

• Can opener: Used to open the cans of black beans and diced tomatoes.

• Mixing spoon: Used to stir the ingredients in the pan.

• Spatula: Used to spoon the black bean mixture onto the tortillas.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

Prepare the filling in advance: Cook the onion, garlic, and black bean mixture the night before and store it in the fridge.

Use pre-shredded cheese: Save time by buying pre-shredded cheddar cheese instead of shredding it yourself.

Microwave tortillas together: Warm all corn tortillas at once in the microwave to save time.

Opt for canned ingredients: Use canned black beans and diced tomatoes to cut down on prep time.

Assemble in batches: Lay out all the tortillas and fill them assembly-line style to speed up the process.