Black Bean Enchiladas 
I'm excited to share this recipe with you because I changed the way I normally prep the corn tortillas and it only took 35 minutes to get it to the table. The after dinner clean up was super easy, too!
When making enchiladas, I was taught to heat a little oil in small pan, place one corn tortilla in the oil, wait a few seconds, flip, a few seconds more, then remove and drain on stack of paper towels.
To me, this is messy work, it wastes towels, and it's a trick to get the timing right so as not to make the tortillas chewy. I needed another way; a cleaner and faster way to prep the corn tortillas.
HERE'S WHAT YOU NEED
- 12 corn tortillas
- 2 cups shredded Mexican cheese blend
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 cans Ranch Style Black Beans
- 1 teaspoon cumin (optional)
- your favorite salsa
- sour cream
Preheat oven 400F degrees. Mist a 13x9x2-inch casserole dish with non-stick cooking spray, cover bottom of dish with one can of black beans and stir in the cumin. Line up the cheese, onions, and green pepper to build the enchiladas.
Now for the BIG TIME SAVER,
Place a paper towel on a small plate, stack the tortillas on top, cover with other half of towel, then cover with microwave safe bowl that will fit over tortillas. Microwave on high for 50 seconds to 1 minute. Tortillas will be hot, soft and pliable, be careful not to burn yourself.
Work quickly to fill tortillas with approximately 2 tablespoons of cheese, a little onion, a little green pepper then roll up and lay in dish seam side down.
KID FRIENDLY TIP
Fill half the dish with cheese only enchiladas and the other half with the works. Be careful to remember which side is kid friendly. I usually lay the enchiladas perpendicular to each other.
After you fill the dish, pour the next can of black beans over the enchiladas, use any leftover cheese, onions & peppers to garnish the grown up side.
Bake for 15-20 minutes, until hot. Serve with salsa, sour cream.
Try it out, then come back to tell me how you liked this recipe. Don't forget to let me know what ingredients you added or what you did different.
This sounds yummy! I don’t usually do anything but pull my corn tortillas out of the fridge and use them – no prep at all. They still seem to work fine.
Hi Anna!
I’m so glad to see your face here.
Maybe it’s the brand of tortillas I buy, mine tend to break apart as I try to roll them. That’s why I prep them first.
Please come back & let me know how your family like the enchiladas.
Hi Jill! SO glad I stumbled upon this site and this recipe. I wanted to surprise my boyfriend when he comes home with a good meal. (I NEVER do the cooking…but I want to learn.) Problem is, I had an hour to do it and get ready for work. This was fast and easy! I filled half the tortillas with shredded chicken, by the way. I cheated and took an already cooked rotisserie chicken and tore it up in little pieces to put in the tortillas. So far it’s yummy! The tortillas are slightly crispy, which adds a nice touch. I think you should maybe try making a tomato sauce to put over it, and definitely add more cheese on top! Thanks again!! ps – the chicken ones taste better than my cheese ones. No offense.
We loved them! I was looking for something quick and meat-free. Perfect!
I finally figured out the art to pressure cooking black beans without destroying them. Now, I have a lots of black beans put up in the freezer.
I haven’t made these in a long time. I happen to have a little leftover grilled chicken I could add to it and try Ashley’s version.
I don’t know about the tomato sauce…I can’t imagine that taste together.
Teresa, you know my kids, they’re bean eaters through and through! This is one of their favorite meals.
You don’t need to hurry the rolling process, if you heat 2 tortillas at a time between paper towels for 25 seconds in the microwave. This is how I do it and I have great success.