Ingredients for Spicy Black Bean Green Chili Cheese Enchiladas
- Flour Tortillas
- 1 (15-ounce) can black beans, rinsed and drained
- Diced Green Chilies
- Red Enchilada Sauce
- 1 cup shredded Manchego cheese (or other firm cheese)
- 1/2 teaspoon cumin (optional)
- Light Sour Cream
- Green Onion
- Cilantro
- Vegetables
- Avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro, or lettuce for serving (optional)
- 1/2 cup sour cream
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How to Make Spicy Black Bean Green Chili Cheese Enchiladas
- Preheat oven to 375°F (190°C). Position a baking rack in the middle of the oven.
- In a large bowl, combine the black beans, green chilies, sour cream, and Manchego cheese.
- Season with salt, pepper, and cumin (if using). Taste and adjust seasonings as needed.
- Set aside.
- Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
- Lightly coat the bottom of a 9x13 inch baking dish with some of the warmed enchilada sauce.
- If using corn tortillas, lightly fry them in hot oil for a few seconds per side until pliable (optional).
- Dip each tortilla into the warmed enchilada sauce, coating both sides.
- Place the tortilla in the prepared baking dish. Fill with 2 tablespoons of the black bean mixture and roll up tightly.
- Place seam-side down in the baking dish. Repeat until all tortillas are used (approximately 10-12 enchiladas).
- Pour the remaining enchilada sauce evenly over the enchiladas, ensuring all tortillas are coated.
- Top with extra cheese.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the enchiladas are lightly golden brown.
- Serve immediately with your favorite toppings, such as avocado, guacamole, salsa, fajita veggies, sour cream, green onions, cilantro, or lettuce.
- Leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven or microwave.
Nutrition Information (Approximate per serving)
Sodium
109 g
Sugar
63g
Fat
13g
Carbs
27g