Easy Black Bean Enchiladas

I am coming right out and saying it. I am not of Mexican heritage and these are not authentic enchiladas. But… these black bean enchiladas are quick and easy (relatively speaking) and I think they are zippy and delicious with a ton of great flavor. You can pull this entire dish off in an hour, including baking time.

No Cook Enchilada Sauce

The first step is making the enchilada sauce. Most enchiladas require some stovetop cooking, but this sauce takes a few shortcuts by using a jar of roasted red peppers and a can of fire-roasted tomatoes. Those, along with other ingredients are blended in a high speed blender until smooth. Lime zest and juice give it a nice zing.

Black Bean Enchilada Filling

The filling for these enchiladas is also a no-cook filling. You could cook your own black beans, but a couple of cans fits the bill too. You can use fresh corn kernels or frozen, along with a couple of scallions and a little feta cheese to bring it all together. 

How to Build Enchiladas

Building the enchiladas is easy. If you have the room, spread out all your tortillas and divide the filling up between them. Then simply roll and place them in a casserole dish, pouring extra sauce on top and scattering with more feta cheese. If you wanted to go cheese crazy, you could scatter grated mozzarella over the top, but I like the fact that these black bean enchiladas are light on cheese, giving center stage to the flavors of the sauce and filling. 

Garnishes for Enchiladas

Have fun with the garnishes for these black bean enchiladas. Some ripe avocado, some chili peppers, scallions and cilantro can really dress up the dish, which is otherwise pretty uniform. 

How to Serve

Serve the enchiladas warm out of the oven. A side of Mexican Rice and Beans or just some plain rice would be nice. Or you could go with this Avocado Tomato Salad, with or without the beans. If you have any leftovers, leave them in the casserole dish, covered in the refrigerator and just re-heat at 350˚F for about 20 minutes to serve round 2. 

Black Bean and Corn Enchiladas