Black Bean Enchiladas Recipe

Black Bean Enchiladas

Somehow we end up with orphaned packets of taco seasoning in our pantry. I’m not sure how it happens; maybe there is a taco seasoning fairy. But when they show up, we’re always happy to see them because it means we’ll be having Black Bean Enchiladas for supper.

This recipe started out one night at my parent’s farm when I was trying to throw something together for supper in a kitchen that is not stocked to be gluten free or vegetarian. That night we ate the filling in taco shells, instead of corn tortillas, but when my meat-eating dad got seconds, I knew I had a winner.

I’ve played around with the recipe a bit to get the proportions just right. I like it better as enchiladas, but John still prefers the filling in taco shells, so feel free to improvise. (He likes the crunch.) The diced ripe tomatoes really make this recipe, so don’t leave them out. David will even eat tomatoes when they are served up in these enchiladas =)

Black Bean Enchiladas
1/2 onion, diced
1/2 bell pepper, diced
2 cans black beans, drained
1 package gluten free taco seasoning
12 corn tortillas
sour cream
1 ripe tomato, diced*
3/4 c. grated cheese

Toppings:
salsa verde
salsa
sour cream

1. Dice onion and peppers and saute with a little oil or water in a large skillet over medium heat.
2. Add beans, taco seasoning, and a little water (however much the taco seasoning calls for) to the peppers and onions. Stir until taco seasoning is mixed in. Allow to simmer on low for 10 minutes.
3. Dice the tomatoes and grate the cheese if necessary. Wrap the tortillas in a damp kitchen cloth and microwave for 30 seconds to reheat. (This works fine for a quick supper, but if you’re making the enchiladas for company, this method may work better.)
4.Assembly: Lay out a corn tortilla. Spread about 1 tsp. of sour cream in a strip down the middle of the tortilla. Sprinkle diced tomato, and about 1 Tbsp. of grated cheese over the sour cream. Using a slotted spoon, place the beans on the tortilla in a long strip. Roll the tortilla and place, flap side down, on a plate or casserole dish. Repeat for each enchilada.
5. Sprinkle cheese and whichever salsa you like over the top of the enchildadas. Microwave for 15 seconds to melt the cheese, or place under the broiler for a few minutes. Top with sour cream and you’re ready to eat!

*Since it’s winter here, I used about 24 cherry tomatoes, instead of 1 large tomato.

Comments

  1. Hey Mary Frances!!
    Just wanted to let you know that I made these for dinner tonight! My only additions were I made my own taco seasoning (since I can’t ever find any that’s gluten-free around here!) and I made a cheese sauce to pour over the enchiladas, and then I put them in the oven at 350 for about 20 minutes until the cheese sauce was all bubbly!! YUUUUUUMMMMYYYY!!!! I love the your addition of salsa verde which I had never used before, but I poured a little of that on top of the cheese sauce! This Mexican meal tasted even better than the same meal at some of my favorite authentic Mexican restaurants!! EXCELLENT meal!! We will definitely be making this on a regular basis! I felt so gourmet!!! ;-) Thanks for the awesome recipe!!

  2. Could you substitute Brown Rice Tortillas for the Corn Tortillas?

  3. These sound so good! My son just started a GF/Vegan diet 2 weeks ago and I’ve been using alot of dried beans. Today I read somewhere online that not all dried beans are gluten free. Now I’m in a panic! His doctor said that if we mess up on his diet at all, we’ll have to start over. Are all dried beans gluten free?

    • @Pam: Beans are naturally gluten-free. You should always rinse them well, and depending on the degree of your son’s sensitivity you may choose to only buy beans that say “Gluten Free ” on the packaging or at least check with the company to see whether wheat is processed in the same facility (I’ve haven’t checked dried bean packages lately, so I can’t recommend a brand). I would not buy dried beans from bulk bins as the scoop or bin that you’re using might have come in contact with wheat in the past.

  4. Thank you for easing my mind!!! Your site is a life saver, especially to those of us who are just starting out. So many yummy sounding recipes. Today I’m bagging up some of your All Purpose Flour Mix so I’ll be able to make your Really Good Sandwich Bread anytime I need it. I’m thinking about printing out some direction labels to stick on each individual bag, to save even more time! Thanks again!

  5. I tried this recipe a few months ago, since I did it at least 4 times! We really love it! I always doing only half the recipe and everythings working really well!

  6. Hey, I was reading your post and I just wanted to thank you for putting out such great content. There is so much nonsense on the internet these days its difficult to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend http://ninjahq.com/go/cookingrecipes and it turned out very nice! I’m extremely eager to try your variation of it though, it looks fantastic. I think you might enjoy those recipes, they’re very good. Thanks for the article and tips.

  7. This recipe sounds great……thanks! My daughter and I cna’t eat dairy so I’ll try it without the cheese.

    Can anyone PLEASE help with recommending a company that provides gluten free beans/lentils. My daughter had a terrible reaction to lentils recently and I believe it was contaminated. I always thought that beans would be safe, but apparently not and I need to be really careful. I’d really appreciate any help!! Thanks!

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