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Flavorful Black Bean Enchiladas with Smoky Chipotle Sauce

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A quick and easy vegetarian enchilada recipe featuring black beans and a homemade smoky chipotle sauce, perfect for weeknight dinners or Meatless Mondays.

Ingredients

Scale
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
  • 2–3 chipotle peppers in adobo sauce
  • 1 tablespoon tomato paste
  • 1 cup vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil or avocado oil
  • Salt, to taste
  • 8 small flour or corn tortillas
  • Fresh cilantro, chopped (for garnish)
  • Optional: sour cream or plain Greek yogurt (to serve)

Instructions

  1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add rinsed black beans, cumin, smoked paprika, salt, and pepper. Stir and mash some beans to create a creamy but chunky texture. Cook for 5 minutes, stirring occasionally. Remove from heat and stir in half the shredded cheese. Set aside.
  3. In a blender or food processor, combine chipotle peppers, tomato paste, vegetable broth, cumin, garlic powder, and salt. Blend until smooth. Pour into skillet and simmer over low heat for 5 minutes until slightly thickened. Adjust seasoning if needed.
  4. Preheat oven to 375°F (190°C). Spread a thin layer of chipotle sauce on the bottom of a 9×13-inch baking dish.
  5. Warm tortillas briefly in a dry pan or microwave. Spoon about 1/4 cup of black bean filling onto each tortilla, roll tightly, and place seam side down in the baking dish.
  6. Pour remaining chipotle sauce evenly over enchiladas and sprinkle with remaining shredded cheese.
  7. Bake for 15-20 minutes until cheese is melted and bubbly and edges of tortillas are slightly crispy.
  8. Remove from oven, let cool for 5 minutes, garnish with chopped cilantro and a dollop of sour cream or Greek yogurt if desired before serving.

Notes

Warm tortillas before rolling to prevent tearing. If sauce is thin before baking, simmer longer to thicken. Lining baking dish with parchment paper eases cleanup. For a golden top, broil last 2 minutes watching carefully. Sauce can be made up to 3 days ahead and stored in fridge. For vegan version, omit cheese or use plant-based alternatives and swap sour cream for dairy-free yogurt or avocado crema.

Nutrition

Keywords: black bean enchiladas, chipotle sauce, vegetarian, easy dinner, smoky sauce, meatless monday, gluten-free option

Find it online: https://blingbite.com/flavorful-black-bean-enchiladas-recipe-easy-smoky-chipotle-sauce-guide/