Black Bean Enchiladas

black bean enchiladas

The homemade enchilada sauce is worth the extra 15 minutes to make this dish sing. I keep a stash of these black bean enchiladas in the freezer for mid-week meals.  Thaw the day before you want to use them and they are a hands-off, hot, filling dinner.

This recipe makes two large or three medium enchiladas. I serve two to my husband and one for me. Double the batch to make extras for freezing.

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black bean enchiladas

Vegetarian Black Bean Enchiladas

Vegetarian Black Bean Enchiladas with homemade enchilada sauce are a healthy, filling dinner. Double the recipe to stash some of these in the freezer and you have an easy, homemade meal for mid-week.
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CuisineAmerican, Mexican
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings2 servings

Ingredients

  • 1 qty Enchilada Sauce you can use a bought jar of prepared enchilada sauce if preferred
  • 2 cans black beans drained and rinsed
  • 1 medium onion diced
  • 10 grams garlic butter Lurpak
  • 1 tablespoon olive oil
  • 2 small birdseye chilis can be omitted if you don't like spicy
  • 1 handful coriander leaves picked, minced
  • 2 or 3 corn tortillas
  • 200 grams spinach frozen, thawed

To Serve

Instructions

Make Black beans

  • Make the enchilada sauce.
  • In a medium non-stick fry pan, melt garlic butter and olive oil. Add onions and cook until translucent and sweet. Add the chili (if using).
  • Tip in 1 can of drained black beans and mash them up with the onions and chili. Stir in the thawed, drained and squeezed spinach.
  • Add the other can of black beans whole along with the coriander. Set aside to let cool.

Prepare Enchiladas

  • Lay out 1 tortilla and fill with the black bean mixture. Roll up the tortilla and put in a 8x8 baking dish that has been prepared with non-stick cooking spray.
  • Repeat for remaining enchiladas.
  • Cover the rolled enchiladas with the prepared enchilada sauce.
  • At this point, you can freeze or refrigerate the enchiladas until needed.

Bake & Serve

  • Bake at 180 C uncovered for 30 minutes to heat through and get them brown and a bit crunchy on the ends.
  • Serve on a large plate topped with fresh coriander, guacamole and sour cream.
Tried this recipe?Mention @AmericanRecipes.co.uk or tag #AmericanFoodUK

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