📝 About This Recipe
These bean enchiladas are a celebration of plant-based protein, featuring a hearty blend of black and pinto beans simmered with aromatic spices and green chiles. Wrapped in soft corn tortillas and smothered in a rich, smoky homemade red sauce, they offer a comforting taste of traditional Mexican home cooking. The combination of creamy beans, melted cheese, and tangy lime creates a depth of flavor that satisfies both vegetarians and meat-lovers alike.
🥗 Ingredients
For the Enchilada Sauce
- 2 tablespoons Olive oil
- 2 tablespoons All-purpose flour (can use gluten-free blend)
- 3 tablespoons Chili powder (mild or medium heat)
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Ground cumin
- 2 cups Vegetable broth (low sodium preferred)
- 1 tablespoon Tomato paste
For the Filling
- 1 small Yellow onion (finely diced)
- 2 cloves Garlic (minced)
- 15 ounces Black beans (one can, drained and rinsed)
- 15 ounces Pinto beans (one can, drained and rinsed)
- 1 cup Corn kernels (fresh, frozen, or canned)
- 4 ounces Diced green chiles (one small can)
- 1/2 teaspoon Smoked paprika
Assembly and Garnish
- 12 pieces Corn tortillas (6-inch size)
- 2 cups Mexican blend cheese (shredded)
- 1/4 cup Fresh cilantro (chopped)
- 1/4 cup Red onion (finely diced for topping)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with oil or non-stick spray.
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2
Prepare the sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
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3
Add the chili powder, garlic powder, and cumin to the flour mixture. Whisk constantly for 30 seconds until the spices are fragrant and toasted.
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4
Slowly pour in the vegetable broth while whisking vigorously to prevent lumps. Stir in the tomato paste and bring to a gentle simmer.
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5
Reduce heat to low and simmer the sauce for 8-10 minutes until it thickens enough to coat the back of a spoon. Set aside.
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6
In a large skillet, sauté the diced yellow onion in 1 tablespoon of oil over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
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7
Stir in the black beans, pinto beans, corn, green chiles, and smoked paprika. Cook for 3-5 minutes, allowing the flavors to meld.
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8
Use a fork or potato masher to lightly crush about 1/4 of the bean mixture directly in the pan; this helps bind the filling together.
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9
Warm the corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 30 seconds until they are pliable and soft.
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10
Spread 1/2 cup of the prepared enchilada sauce over the bottom of your baking dish.
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11
To assemble, place 2-3 tablespoons of the bean filling in the center of a tortilla, sprinkle with a little cheese, and roll tightly. Place seam-side down in the baking dish.
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12
Repeat until all tortillas are filled. Pour the remaining sauce evenly over the top of the enchiladas, ensuring the edges are well-covered to prevent drying.
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13
Sprinkle the remaining cheese over the top and bake for 20 minutes, or until the cheese is melted and bubbling.
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14
Remove from the oven and let rest for 5 minutes. Garnish with fresh cilantro and diced red onions before serving.
💡 Chef's Tips
To prevent corn tortillas from cracking, dip them briefly into the warm enchilada sauce before filling them. For a creamier filling, stir in 2 tablespoons of sour cream or cream cheese to the bean mixture before rolling. If you prefer a crispier texture, bake the enchiladas uncovered; for a softer, steamed texture, cover with foil for the first 10 minutes. Always use high-quality corn tortillas, as flour tortillas can become gummy when smothered in sauce. You can make the sauce up to 3 days in advance and store it in the refrigerator to save time on busy weeknights.
🍽️ Serving Suggestions
Serve with a side of authentic Mexican red rice and a scoop of guacamole. Pair with a crisp, cold Mexican lager with a lime wedge or a refreshing hibiscus iced tea. A simple cabbage slaw with lime and cilantro provides a bright, crunchy contrast to the soft enchiladas. Top with a dollop of Mexican crema or Greek yogurt for extra richness. Add a side of pickled jalapeños if you want to increase the heat level at the table.