Spicy Black Bean and Vegetable Enchiladas

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Another spicy Tex Mex favorite from Guest Chef Lavanya.  When she tells you to adjust the spices she means you should take your taste buds out for a spin.

Spicy Black Bean and Vegetable Enchiladas


These enchiladas are the perfect meal to enjoy on cooler evenings, especially as summer gives way to the fall season. Adjust the spices to suit your taste.


1. Heat 2 tsp. oil in a saucepan and sauté onions till soft.
2. Add cumin, cayenne, black pepper, tomato sauce and water.
3. Simmer on low heat for 10 minutes.
4. In another pan, heat remaining oil, and add vegetables till soft.
5. Add taco seasoning and sauté for 2-3 more minutes.
6. Mash half of the black beans and add them in.
7. Add remaining whole black beans, half of the tomato sauce mixture, cilantro and 1/4 cup of cheese. Mix in.
8. Warm tortillas for 1 minute in microwave or on a skillet. Add 1-2 tbsp of filling in each tortilla. Wrap and place in a baking pan.
9. Pour rest of tomato sauce over enchiladas, sprinkle some cheese on top. Cover with foil and bake for 12 minutes.
10. Top with more chopped cilantro if you would like and serve.



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