Black Beard’s Bean Enchiladas
Servings: 4
Prep Time: 20 min
Cook Time: 20 min
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 large green bell pepper, diced
- 1 small onion, diced
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can yellow corn, drained and rinsed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 2 cups shredded Mexican-blend cheese, divided
- 8 (8-inch) flour tortillas (also called soft-taco size)
- 2 cups enchilada sauce, divided
- Optional toppings: sour cream, cilantro, diced avocados
Instructions
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Preheat oven to 350ºF.
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Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.
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Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.
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Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.
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Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
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Pour 1/4 cup of the enchilada sauce into a 9×13 baking dish, and spread it out to coat the bottom of the dish.
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Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.
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Pour the remaining 1 1/2 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
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Serve immediately and garnish with desired toppings.
