Tex-Mex Black Bean Enchiladas

Tex-Mex cuisine is a vibrant fusion of flavors and traditions that celebrates the culinary heritage of both Texas and Mexico. Over the years, it has evolved into a beloved genre of cooking that resonates with food lovers across the globe. Characterized by robust flavors, hearty ingredients, and a colorful presentation, Tex-Mex dishes often feature staples like tortillas, cheese, and a variety of spices that tickle the taste buds. Among the many popular offerings of this cuisine, Spicy Tex-Mex Black Bean Enchiladas stand out as a versatile and flavor-packed delight.

Discover the vibrant flavors of Spicy Tex-Mex Black Bean Enchiladas, a delicious fusion of Mexican and Texan cuisine. Perfect for any occasion, these enchiladas are filled with protein-packed black beans, sweet corn, and aromatic spices, catering to vegetarians and health-conscious eaters alike. Easy to prepare, they make for a hearty meal that's sure to impress family and friends. Explore the step-by-step instructions and enjoy a flavorful dish that brings everyone together!

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Ingredients

2 cans (15 oz each) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

1 1/2 cups enchilada sauce, store-bought or homemade

10-12 corn or flour tortillas

1 1/2 cups shredded cheese (cheddar or a Mexican blend)

1 tablespoon olive oil

1/4 cup fresh cilantro, chopped (for garnish)

1 avocado, sliced (optional, for topping)

Sour cream (optional, for serving)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Mix the Filling: In a mixing bowl, combine the black beans, corn, sautéed onion and garlic, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Mix well until all ingredients are incorporated.

Prepare Tortillas: If using corn tortillas, warm them in a dry skillet over medium heat for about 30 seconds per side until pliable. For flour tortillas, you can heat a few at a time in the microwave wrapped in a damp paper towel for about 30 seconds.

Assemble Enchiladas: Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish. Take one tortilla, fill it with about 1/4 cup of the black bean mixture, then sprinkle a little cheese. Roll it up tightly and place it seam-side down in the baking dish. Repeat this process until the baking dish is filled.

Top with Sauce and Cheese: Once all the enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle with the remaining shredded cheese.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden.

Garnish and Serve: Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and sliced avocado. Serve hot with sour cream on the side if desired.

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings