Spicy Black Bean and Sour Cream Enchiladas

May 13, 2011

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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.

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

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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.

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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.

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

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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.

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Bake for 15 to 20 minutes until cheese is melted and tortilla edges look crispy and brown. DSC_0193 

Hot, melty cheese is a glorious thing. Sigh.

Serve hot with additional cilantro on top. DSC_0197

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.

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Seriously. It’s a problem.

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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

{ 61 comments… read them below or add one }

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Brittany December 30, 2013 at 5:03 pm

This is my FAVORITE enchilada recipe; I’ve made it at least 5 times now. My only recommendation is that if you don’t stuff your tortillas (like me) then half the filling! I always have half left over when I don’t!

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Jen @ Keepitsimplefoods January 5, 2014 at 1:41 pm

I’m so glad you like the recipe!

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Sylvie February 27, 2013 at 10:09 pm

Love these!!! The cinnamon is the secret ingredient, for sure! So delicious.

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jt February 11, 2013 at 2:21 am

Thank you! This is lush. I’m cutting down on meat and had not thought about using beans. The green sauce isn’t available here so I make char-grilled red pepper and tomato sauce, nice and smokey.

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Jen @ Keepitsimplefoods February 13, 2013 at 8:35 am

You could certainly use any red or other sauce available. Enjoy!

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Amy October 2, 2012 at 12:10 pm

As the only vegetarian joining a carnivorous family of 3, it’s hard to keep everyone happy at dinner time. These received high praise from the meatiest eater in the bunch, “I didn’t know you could make enchiladas this good without chicken!” Thanks for this great recipe!

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Jen @ Keepitsimplefoods October 2, 2012 at 5:40 pm

Amy, thanks for writing! So glad you liked the recipe!

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Pretty Privleged April 15, 2012 at 9:30 am

I am going to make this for myself and a version with taco meat for my carnivore husband. :)

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Jen @ Keepitsimplefoods April 16, 2012 at 4:11 pm

Nice! Hope you enjoy!

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Reva February 18, 2012 at 5:42 pm

I literally just made this. Very good. I am trying to slowly take chicken out my lifestyle so I can be a full fledged vegetarian. I added about 2 cups of white rice to the bean mixture, and on used 1 can of black beans (not a bean fan). It was a great experience, glad I stepped out the box. Thanks.

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Jen @ Keepitsimplefoods February 20, 2012 at 7:03 pm

Love the use of rice in this dish! Glad you enjoyed it.

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christina February 16, 2012 at 3:49 am

just tried this recipe in australia, where a lot of these ingredients are hard to come by. had to use bottled salsa verde instead of enchilada sauce, and added black olives as a garnish (which I love). couldn’t keep the tortillas from breaking but it tastes delish anyway!

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Jen @ Keepitsimplefoods February 20, 2012 at 7:06 pm

Christina, try dipping the corn tortillas in a bit of warm water before rolling them up. This will help them stay together.

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Lindsey January 16, 2012 at 8:38 pm

I came across this recipe this recipe through pinterest and thought I would try it for dinner tonight. Even though I had some issues with assembling the enchiladas I made it into a lasagna type dish and it was SO flavorful and delish! thank you so much for sharing :)

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Jen @ Keepitsimplefoods January 16, 2012 at 9:55 pm

Sorry you had trouble assembling! Some tortillas are easier to work with than others (try wetting the tortillas with a bit of water if they are dry and break apart when rolling). Glad you liked the flavors. This is one of my faves.

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Megan January 9, 2012 at 12:37 am

Hi Jen! I came across your blog from a Pin on this recipe on Pinterest. I made this tonight; me and my husband both loved it! As a fellow vegetarian, I appreciate the meatless version of this Mexican classic. Looking forward to following your blog!

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Jen @ Keepitsimplefoods January 9, 2012 at 8:19 am

I’m so glad you enjoyed the recipe! Thank you so much for your comment!

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nelly October 2, 2011 at 4:39 pm

THESE WERE SOOO GOOD! I HAD A ROASTED CHICKEN, DICED UP,ADDED IT, INSTEAD OF ROLLING THE ENCHILADAS I ZAPPED THE CORN TORTS JUST ALITTLE THEN CUT THEM IN 6 PIECES DID IT CASSEROLE STYLE, TOPPED WITH SLICED OLIVES DOWN THE MIDDLE, DELISH!!

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Jen @ Keepitsimplefoods October 2, 2011 at 8:41 pm

Terrific! I’m glad you liked it! Your modifications sound tasty. ;)

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Lindsay September 13, 2011 at 8:26 am

I made this dinner for my meat and potatoes loving fiance last night with a few alterations (flour tortillas because he hates corn tortillas, chipotle corn, and extra garlic) and he loved it!

The only thing is, I cooked it at 350 for 20 minutes and it still needed quite a bit of time… it might be my oven but next time I will cook it at 400 for 20 minutes and watch it from there.

Next time I’m also going to add some fresh jalepeno and substitute greek yogurt for the sour cream to cut down on the calories.

So so good though, thank you for this recipe!

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Jen @ Keepitsimplefoods September 13, 2011 at 12:44 pm

I have a gas oven that heats up quickly so that might have been the difference. Love the idea of adding fresh jalapenos and greek yogurt! Yum!

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Christy September 12, 2011 at 10:54 pm

Have you ever made ahead and put them in the freezer? I am doing that tonight (Monday) for a party on Friday…just hoping they turn out OK…not sure how long to extend the cooking time…maybe 40 minutes?

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Jen @ Keepitsimplefoods September 13, 2011 at 7:49 am

You know, I haven’t tried freezing them. I’d probably bake them and then freeze them- that way you would only need to reheat them, essentially. But your way may work too. Just be sure to cook until they are cooked through (keep an eye on them). Let me know how they turn out! Good luck!

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Leslee July 23, 2011 at 10:01 pm

I made these tonight and they were so tasty. I used vegan cheese and that worked out great. The cooking instructions were off for my location though. They were not ready after 20 minutes at 350. I brought up the oven to 400 and put them in for another 15 minutes. I think next time I will start off at 400 degrees and watch it at about 20 minutes. It could have been my elevation.

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Jen @ Keepitsimplefoods July 23, 2011 at 10:29 pm

Good to know! Glad they worked out for you! :)

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Chloe July 13, 2011 at 11:00 pm

I tried making them and they are super yummy!! One tip, I would sautee the onion a little before adding it to the black beans. It was still pretty raw even after we cooked the enchiladas in the oven. Still delicious though.

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Jen @ Keepitsimplefoods July 14, 2011 at 8:40 am

Thanks for the tip! I personally love the contrast between the rawer onions and the soft enchiladas. But your way would certainly work too. :)

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Lindsey O June 12, 2011 at 10:36 pm

Just made these and they are my ABSOLUTE FAVORITE enchiladas everr….and possibly my absolute favorite mexican dish as a whole!!! Well done :) Just moved back home from graduating college, and testing out recipes on my parents so I know what my favorites are when I get my own kitchen – and they absolutely adored tonights meal! Definitely keeping this recipe close!

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Jen @ Keepitsimplefoods June 13, 2011 at 7:48 am

Aw, I’m so pleased to hear you enjoyed the dish! Thank you so much for your comment!

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Janee Juliano June 6, 2011 at 9:28 pm

So my husband said its the best meal I ever made (he must be forgetting my lamb dish???) – I said so the only recipe you like is somebody elses LOLOL!!!

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Jen @ Keepitsimplefoods June 7, 2011 at 8:01 am

Ha! Glad you guys enjoyed it!

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Janee Juliano June 6, 2011 at 8:52 pm

Mine are in the oven and I cannot wait to eat them!!!!!!!!!!!!!!!!!

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Bridget May 31, 2011 at 4:17 pm

Mmmmm yuuuum looks so good gonna make this and add corn!

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Jen @ Keepitsimplefoods May 31, 2011 at 5:24 pm

Love the addition of corn! Yum!

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Kate May 30, 2011 at 11:05 pm

I made this for dinner tonight! I am a vegetarian and my fiancé is not. We both loved it! He is taking leftovers for lunch. I am so glad I found your blog.

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Jen @ Keepitsimplefoods May 31, 2011 at 8:01 am

Wonderful! I’m so happy you both like the dish. And thanks for letting me know! :)

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Pretty. Good. Food. May 18, 2011 at 12:42 am

I’ve been in a Mexican food craze lately, adding this to my “Must Make” list :)

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Dishes of Mrs. Fish May 15, 2011 at 6:13 pm

Yum! I love black bean enchiladas and I adore green enchilada sauce! A must make. :)

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Jessica May 15, 2011 at 12:47 am

Yum!

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Lauren May 14, 2011 at 8:18 pm

These look like they will be popular in my household! Going to give them a try….

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Jen @ Keepitsimplefoods May 14, 2011 at 8:50 pm

Hope you and Sam like them!

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Becca@Start Over From Scratch May 14, 2011 at 4:24 pm

Just visiting your blog for the first time! Everything looks so delicious! I look forward to trying out some of your recipes!

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Jen @ Keepitsimplefoods May 14, 2011 at 8:50 pm

Hi, Becca! Welcome to Keep It Simple Foods! Thanks for your comment!

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Sandy May 14, 2011 at 10:19 am

How do you get this recipe to print out in recipe format?

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Jen @ Keepitsimplefoods May 14, 2011 at 8:51 pm

Sandy, sorry but I haven’t added that feature to my blog yet. The best/easiest way is to cut and paste the text into word. Alternative, set up your laptop in your kitchen and follow along! :)

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Sandy May 14, 2011 at 10:44 pm

Thanks – I’ll just write it out-no problem. I will be making these soon.

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Jen @ Keepitsimplefoods May 15, 2011 at 10:30 am

I just added a “print this” feature. Try it out and see if you like it. I don’t have access to a printer today so I’ll probably test it out tomorrow. Let me know what you think! Thanks!

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Sandy May 15, 2011 at 1:18 pm

Oh my! I just tried the “Print This” feature for this recipe and it started printing 15 pages! Luckily, I was standing by the printer and canceled the rest of the pages. I guess you’ll need a short condensed recipe format set up for the print versions. Thanks Jen. :)

natalie (the sweets life) May 13, 2011 at 3:44 pm

a pretty good problem to have, if you ask me :)

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Lauren at Keep It Sweet May 13, 2011 at 1:25 pm

I also LOVE mexican inspired food! This looks really delicious and I may have to try it soon!

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Lara @ six times the yum May 13, 2011 at 12:10 pm

Cheese!! I love enchiladas, and I’m happy these are vegetarian! Sour cream makes my stomach hurt, but I’m sure something like greek yogurt would be a suitable substitute. :)

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Jen @ Keepitsimplefoods May 14, 2011 at 8:55 pm

You could def use yogurt instead of sour cream! Great idea! CHEEEEEEESE!

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Lisa {smart food and fit} May 13, 2011 at 11:58 am

This looks so yummy. I’m not a big enchilada sauce person, but I think I’ll try this recipe as is. I just love topping my food with fresh cilantro and parsley. Beautiful photo’s too!

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Jen @ Keepitsimplefoods May 14, 2011 at 8:55 pm

Thanks, Lisa! My fiance doesn’t like the typical red sauce which is why we use green sauce. You could easily make this without sauce and it would still be great!

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Laura @ Sprint 2 the Table May 13, 2011 at 11:26 am

So tasty! I could each enchilada sauce by the spoonful – no joke. Mexican is so addicting. I’m even throwing a Mexican-themed baby shower tomorrow!

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Jen @ Keepitsimplefoods May 13, 2011 at 11:55 am

Love that idea for a baby shower! So fun!

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Laura @ Sprint 2 the Table May 13, 2011 at 11:56 am

The mamma has been craving Mexican too. :)

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Aparna E. May 13, 2011 at 9:33 am

These look and sound SO delicious. I love how you mentioned that we need heft and substance as vegetarians. We eat Boca, tofu or black beans at least 3 nights a week in our house because we need the protein! And this recipe sounds so similar to the enchiladas I make but they look a lot prettier and sound spicier. Spicy + Aparna = Happy Aparna! Thanks for sharing this recipe, Jen! I hope you have a great weekend :)

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Jen @ Keepitsimplefoods May 13, 2011 at 9:36 am

Thank you, Aparna! I hope you like the recipe. Have a great one!

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Jen @ Keepitsimplefoods May 15, 2011 at 1:50 pm

Shoot! Ok, I’ll mess with it and see if I can’t fix the problem. Thanks for letting me know! :)

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