Black Bean Enchiladas

Thursday, August 7, 2014

Happy Friday loves! Can you believe it's the weekend already? Me either...I stumbled across this recipe for black bean enchiladas early last spring while I was perusing slow cooker recipes to test out in preparation for a whole lot less time available to cook once baby arrived. Yes, these can be made in the slow cooker believe it or not! For how easy and quick they are to mix up, I decided I prefer them straight out of the oven, but if you are interested in slow cooking, it does work...just put them on HIGH for 2-4 hours and sprinkle with cheese in the last 15 minutes of baking time. WaaLaa!

For me, slow cooking these enchiladas was too much of a hassle for something that doesn't take that long to prepare to begin with. They were a little difficult to get out of the slow cooker, and kind of fell apart at the end, but if that's OK with you, give it a try! If you are planning to serve this more like a casserole, and don't mind splitting the individual tortillas, then don't worry about it! Regardless of which cooking method you choose, the taste is the same. I can see how the slow cooker method may come in handy for things such as the upcoming tailgate season if you're looking for a twist on the traditional cheesy dips and pulled meat, or need a dish to stay warm for several hours. That's right, the upcoming tailgate season starts at the end of this month. Can you believe it?!? T for one, can't hardly contain his excitement, and we've been watching some reruns of old games on TV with baby C. 

After singing him the Iowa Fight Song for a lullaby, I think he's got it all figured out which team to root for! 

Step One: Gather the ingredients. Pretty basic really.

Step Two: Mix together all of the ingredients in a big bowl. If you are making a meat version, prepare the meat, or pull out some leftovers to add into the filling mix.

Step Three: Pour 3/4 C salsa into a 9x13" baking dish. Spread it around evenly. Put about 1/3 C mixture into each tortilla, and nestle together in the baking dish. Top with another 3/4 C salsa, and cover the dish with aluminum foil. *Pay no attention to my giant tortillas...grabbed the burrito size by accident!

Step Four: Bake at 400 degrees for 20 minutes, remove foil, top with cheese, and bake another 5-10 minutes until the cheese melts. Serve warm with chopped cilantro, green onion, sour cream, and any remaining salsa.

Recipe adapted from The Kitchn

BLACK BEAN ENCHILADAS | Yield: 1 9x13" baking dish | Total Time: 45 min.


1/2 yellow onion, diced
1/2 bell pepper, diced
1 16 oz can black beans, drained and rinsed
1 16 oz. can corn
2 tsp chili powder
1 tsp cumin
1 tsp kosher salt
2 C cheese, shredded and divided (Monterey Jack or Cheddar)
2 16 oz jars of your favorite salsa (I use PACE brand Hot salsa for a little extra kick)
12 6-8" tortillas, flour
1 C your choice of meat: chicken, pork, hamburger, shredded beef (optional) - Use leftovers if you have them!
Cilantro, green onion, sour cream (optional)


Mix together the onion, pepper, black beans, corn, spices, meat, and 3/4 C cheese in a medium bowl. Pour 3/4 a jar of salsa in the bottom of a 9x13" baking dish, and spread around evenly.

Put about 1/3 C filling into one of the tortillas, and roll it up. Continue with remaining tortillas and nestle side-by-side on top of salsa in the baking dish. Top with another 3/4 jar salsa. Cover with aluminum foil.

Bake at 400 degrees for 20 minutes. Uncover, sprinkle with remaining 1 1/4 C cheese, and bake uncovered for an additional 5-10 minutes, or until cheese is all melted.

Serve with remaining salsa, sour cream, green onion or cilantro. Try spanish rice or fruit salad as a side!

*NOTE: Adjust the cheese to your liking. Pre-shredded cheese typically comes in a 2 C package (hence my 2 C cheese ingredient), but if you aren't into cheesy deliciousness, or are just trying to cut back, these enchiladas are still pretty tasty made with a little less cheese. Enjoy!

Another idea...if you have leftover filling, I would highly suggest using it for a nacho topping or southwest style omelets in the morning. Both are super yummy options!

Do you have a favorite Mexican inspired recipe?

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Thanks for visiting! Let me know if you have any suggestions of recipes I should try, fun ideas to do with the kiddo, or a suggested adventure to add to our bucket list!

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