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Tex-Mex cuisine is a vibrant culinary tradition that marries the rich and diverse flavors of Mexican cooking with American influences, particularly from the southern states of the U.S. This fusion results in a delightful symphony of spices, textures, and colors that both comforts and excites the palate. One standout dish from this flavorful repertoire is the enchilada—a rolled tortilla filled with various ingredients, smothered in savory sauce, and baked to perfection. Among the many variations, Spicy Tex-Mex Black Bean Enchiladas shine as a delicious vegetarian option that encapsulates the essence of this beloved cuisine.

Tex-Mex Black Bean Enchiladas

Dive into the vibrant world of Tex-Mex cuisine with these Spicy Tex-Mex Black Bean Enchiladas! This delicious vegetarian dish combines hearty black beans with a rich enchilada sauce, wrapped in warm tortillas and topped with melted cheese. Perfect for a satisfying meal, these enchiladas are not just full of flavor but also offer nutritional benefits, making them a wholesome choice for any occasion. Join the culinary adventure and enjoy the bold tastes of Tex-Mex!
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Ingredients
  

For the enchiladas:

2 cups cooked black beans (canned or homemade, rinsed and drained)

1 cup corn (frozen or canned)

1 small red onion, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and pepper, to taste

8 small corn tortillas

1 1/2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

Fresh cilantro, for garnish

Avocado slices, for garnish

Lime wedges, for serving

For the enchilada sauce (if making homemade):

2 tbsp olive oil

2 tbsp chili powder

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

1 8 oz can tomato sauce

1 cup vegetable broth

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Enchilada Sauce (Optional): In a saucepan over medium heat, add olive oil. Once heated, stir in chili powder, cumin, garlic powder, onion powder, and salt. Cook for about 1 minute until fragrant. Add tomato sauce and vegetable broth, whisking until smooth. Simmer for 10 minutes, then remove from heat.

      Cook the Filling: In a large skillet over medium heat, add a splash of olive oil and sauté the chopped red onion for about 3 minutes until translucent. Add minced garlic and cook for another minute. Add the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine and cook for 5 minutes until warmed through.

        Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish. Take a tortilla, spoon approximately 1/4 cup of the black bean filling into the center, then roll the tortilla tightly. Place seam-side down into the baking dish. Repeat with remaining tortillas and filling.

          Cover with Sauce and Cheese: Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring all enchiladas are coated. Sprinkle the shredded cheese evenly over the top.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

              Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and avocado slices. Serve with lime wedges on the side for squeezing over the enchiladas.

                Prep Time, Total Time, Servings: 25 minutes | 50 minutes | 4 servings