Deliciously Cheesy Black Bean Enchiladas
Experience a delightful twist on classic enchiladas with this recipe that marries hearty black beans, fluffy brown rice, and melted cheese in a warm tortilla. Initially hesitant, I found these enchiladas to be a flavor-packed surprise that quickly became a household favorite. My husband, who can't get enough of them, often requests this dish for dinner, and I must admit, the more I indulge in these cheesy delights, the more I adore them. They are not just a meal; they are a comforting staple that brings warmth and satisfaction to the dinner table. Perfect for feeding a crowd or for leftovers throughout the week, these enchiladas are sure to impress family and friends alike!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
flour tortillas
12 (none)
yellow onion
1 (chopped)
mild enchilada sauce
34 ounces (divided)
black beans
2 (16 ounce) cans (do not drain)
cooked brown rice
2 cups (cooked)
shredded cheese
8 ounces (preferably cheddar or a Mexican blend)
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
In a large skillet, spray some cooking spray and sauté the chopped yellow onion over medium heat until softened and translucent, about 5 minutes.
3
Add the black beans (with their liquid) to the skillet and gently mash them with a fork or potato masher, leaving some chunks for texture.
4
Stir in 1 cup of the mild enchilada sauce and the cooked brown rice into the black bean mixture, mixing thoroughly until well combined.
5
Take a flour tortilla and spoon a portion of the black bean mixture down the center. Sprinkle with a small amount of shredded cheese before rolling it up tightly.
6
Place the rolled tortilla seam-side down in a greased 9x13 inch baking dish. Repeat the process until all tortillas are filled and placed in the dish (you should have enough to fill both a 9x13 inch and an 8x8 inch dish).
7
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well covered.
8
Sprinkle the remaining shredded cheese on top of the sauce.
9
Cover the baking dish with foil and bake in the preheated oven for 35 to 40 minutes, until heated through and the cheese is melted and bubbly.
10
Once baked, remove from the oven and let cool slightly before serving. Garnish with a dollop of sour cream if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Deliciously Cheesy Black Bean Enchiladas?
They are a comforting and hearty meal featuring black beans, brown rice, and cheese rolled in flour tortillas and baked in enchilada sauce.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long should I sauté the yellow onion?
The chopped yellow onion should be sautéed over medium heat for about 5 minutes until softened and translucent.
Should I drain the liquid from the black beans?
No, do not drain the black beans; add them to the skillet with their liquid.
How should I prepare the black beans in the skillet?
Gently mash the beans with a fork or potato masher, leaving some chunks for texture.
What type of rice is used in this recipe?
The recipe calls for 2 cups of cooked brown rice.
How much enchilada sauce is mixed into the filling?
One cup of the mild enchilada sauce is stirred into the black bean and rice mixture.
What type of tortillas are required?
The recipe specifies 12 flour tortillas.
How do I assemble the enchiladas?
Spoon a portion of the bean mixture down the center of a tortilla, sprinkle with a small amount of cheese, and roll it up tightly.
How should the tortillas be placed in the baking dish?
They should be placed seam-side down in the greased baking dish to keep them from unrolling.
What size baking dishes are needed?
The recipe makes enough to fill both a 9x13 inch and an 8x8 inch baking dish.
What do I do with the remaining enchilada sauce?
Pour the remaining sauce evenly over the rolled tortillas in the dish until they are well covered.
What type of cheese is recommended for the topping?
Shredded cheese is used, preferably cheddar or a Mexican blend.
Do I need to cover the enchiladas while they bake?
Yes, cover the baking dish with foil before putting it in the oven.
How long do the enchiladas bake?
Bake for 35 to 40 minutes until heated through and the cheese is melted and bubbly.
Can I garnish the dish after baking?
Yes, you can garnish the enchiladas with a dollop of sour cream if desired.
Is the onion sautéed in oil?
The recipe suggests using cooking spray in a large skillet to sauté the onion.
How many cans of black beans are used?
Two 16-ounce cans of black beans are needed for this recipe.
How much total enchilada sauce is used?
The recipe calls for 34 ounces of mild enchilada sauce in total.
How much shredded cheese is required?
You will need 8 ounces of shredded cheese.
Should I let the enchiladas cool before serving?
Yes, it is recommended to let them cool slightly after removing them from the oven.
Is this recipe good for feeding a crowd?
Yes, it is perfect for feeding a crowd or for having leftovers throughout the week.
What is the flavor profile of the enchilada sauce?
The recipe specifically recommends using mild enchilada sauce.
Are the beans fully pureed?
No, they should be mashed gently while leaving some chunks for texture.
Is the rice added to the skillet while raw?
No, the rice must be cooked brown rice before it is stirred into the black bean mixture.
How many tortillas are filled in total?
The recipe ingredients list 12 flour tortillas.
Is the baking dish greased?
Yes, the rolled tortillas should be placed in a greased baking dish.
What color onion is used?
One yellow onion is used in the recipe.
Can I use cheddar cheese?
Yes, cheddar is one of the recommended cheeses for this dish.
Is this a vegetarian-friendly meal?
Yes, it is a vegetarian dish as it relies on black beans and rice for the main filling.