Black Bean Enchiladas
Black Bean Enchiladas are a cornerstone of Mexican comfort food, specifically the 'Enchiladas Rojas' style. The name comes from the verb 'enchilar,' which literally means 'to season with chili.' Unlike the Americanized versions that are often swimming in yellow cheese, an authentic enchilada focuses on the relationship between the corn tortilla and the complex, spiced red sauce. The tortillas are lightly fried and dipped in sauce before being rolled with a savory filling of seasoned black beans, corn, and sautéed aromatics. Baked until the edges are crisp and the center is molten, this dish is a soulful, earthy representation of the Mexican kitchen.
Chef's Secret: The 'Dip and Roll' Technique: Never roll dry tortillas and pour sauce over them. Dip each lightly fried tortilla into the warm sauce first, then fill and roll. This ensures the sauce is integrated into the fibers of the corn, preventing a dry, bready result.
Ingredients
- All-purpose Flour 3 tbsp
- Chili Powder 2 tbsp
- Vegetable Broth 2 cups
- Tomato Sauce 1 cup
- Yellow Onion 1
- Red Bell Pepper 1
- Garlic 2 cloves
- Black Beans 2 cans
- Corn 1 cup
- Cumin 1 tsp
- Mexican Oregano 1 tsp
- Corn Tortillas 12
- Vegetable Oil as needed
- Monterey Jack Cheese 2 cups
- Fresh Cilantro for garnish
- Jalapeño 1
- Sour Cream for serving
Instructions
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The Red Sauce (The Roux): Melt 3 tbsp oil in a pan. Whisk in 3 tbsp flour and 2 tbsp chili powder. Cook for 1 minute. Gradually whisk in 2 cups of vegetable broth and 1 cup of tomato sauce. Simmer until thickened.Expert Tip: Do not use generic 'chili powder' if possible; use a blend of Ancho and Guajillo powder for a deeper, fruitier, and more authentic Mexican flavor profile without the harshness of cayenne.
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The Filling: Sauté 1 diced onion, 1 red bell pepper, and 2 cloves of garlic. Add 2 cans of black beans (drained) and 1 cup of corn. Season with 1 tsp cumin and 1 tsp dried oregano (ideally Mexican oregano).Expert Tip: Mexican oregano is related to lemon verbena and has a citrusy, floral profile that is completely different from Mediterranean oregano. It is the secret 'high note' in the bean filling.
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Tortilla Softening: Briefly fry 12 corn tortillas in a small amount of oil for 5-10 seconds per side. They should be pliable, not crispy. Drain on paper towels.Expert Tip: This 'flash-fry' creates a fat barrier that prevents the corn tortilla from absorbing the sauce too quickly and becoming a mushy paste in the oven.
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The Assembly: Dip a softened tortilla into the warm red sauce. Lay it flat, add 2 tbsp of the bean mixture and a sprinkle of Monterey Jack cheese. Roll tightly and place seam-side down in a baking dish.
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The Bake: Pour the remaining red sauce over the rolled enchiladas. Top with more cheese. Bake at 375°F (190°C) for 20 minutes until the cheese is bubbling and the edges of the tortillas are slightly darkened.
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Garnish: Top with fresh cilantro, sliced jalapeños, and a dollop of Mexican crema or sour cream. The coolness of the cream is essential to balance the earthy heat of the sauce.
Nutrition Information
410
Calories
15g
Protein
58g
Carbs
14g
Fat