Spicy Black Bean and Sour Cream Enchiladas

 

When it comes to Mexican, Tex Mex, or Mexican inspired dishes, I have a serious weakness. In this household, we eat some form of black bean, chili pepper, cilantro, tortilla, or salsa at least three nights per week, and sometimes up to four.  Seriously. We need to branch out.

We even live just a few blocks from one of the best Mexican restos in D.C., Loriol Plaza. I am a fiend for their chips and salsa. Even now, as I write this post at 8am I’ve developed a stark craving for that smoky, salsa goodness. And I just had it on Wednesday!

But hear me out. Being a vegetarian, this type of food works perfectly for me. It’s not all salads and rabbit food for us non meat eaters. We need heft and substance with our meals just like everyone else, even if these meals consist entirely of vegetables. And my fiancé is not a vegetarian so the meals I prepare need to satisfy him as well (though, personally, I tend to follow the philosophy of “I cook it, you eat it and like it.”). This baked enchilada dish is perfect for us. It’s hearty, super flavorful and you don’t miss the meat- not even a little bit.

Ingredients: (Makes 4 to 6 servings)

1 package small corn tortillas (I use organic but use whatever you can find)
2 cans black beans drained
2 cloves garlic minced
1 bunch cilantro chopped
1 cup onion chopped (divided)
1 small can green chilies or a spoonful of jarred/fresh sliced jalapenos (or all of these!)
1 can Hatch brand green enchilada sauce
1/2 cup sour cream
2 cups shredded Monterey jack cheese (or whatever kind you like) (divided)
1/2 lime (juice and zest)
1 Tablespoon cumin
2 teaspoons onion powder
1 teaspoon chili powder
1/2 teaspoon cinnamon (optional)

Directions: Preheat oven to 350 degrees.

In a mixing bowl, combine black beans, garlic and about 2/3 of the chopped onions.

Then, a handful of the chopped cilantro. Save the remaining cilantro for garnish.

Next, add the lime (juice and zest), cumin, onion powder, chili powder, cinnamon, sour cream and about a third of the shredded cheese to the mixture. Combine well.

Spoon the filling into the corn tortillas (one at a time) and roll them by hand. Try to get them as tight as you can (I suck at this) and then place them in a baking dish like so.

 

Pour the green sauce on top so that it coats each tortilla.

    

Top with the remaining cheese,  onions, and here is where you’ll add the super spice! I topped mine with pickled jalapeno slices but if you’d prefer mild chilies (or if you want to skip this step altogether), go for it! This is your meal so make it however you like.

 

Bake for 15 to 20 minutes until cheese is melted and tortilla edges look crispy and brown.  

Hot, melty cheese is a glorious thing. Sigh.

Serve hot with additional cilantro on top.

Feel free to enjoy these with a side of sour cream or fresh salsa, though, I like mine as is.  I simply cannot get enough of these.

Seriously. It’s a problem.

Other posts you may enjoy:

1. Spicy Black Bean Burgers
2. Black Bean and Red Pepper Breakfast Burrito
3. Crispy Tortilla and Black Bean Salad with Creamy Jalapeno Ranch
4. Mexican Black Bean and Cheese Dip
5. Black and Pinto Bean Salad with Lime and Cilantro Dressing

Tagged as: baked, black beans, dinner, enchiladas, food, healthy recipes, healthy weeknight meals, spicy, vegetarian