There’s never really a time when I don’t want mexican food.
I am so serious. I could eat guac all day every day. With a chip, with a spoon, on a train, on the moon. (Am I channeling Dr. Seuss?)
I’ve already shared my love affair with tacos and now, lucky for you, I’m going to do it again ;)
Mexican flavors are so extremely fresh, colorful, and bright. Cilantro, cumin, lime, jalapeños…these are pretty much the opposite of boring. I get excited even just talking about it!
On top of that, many mexican dishes have a variety of food groups incorporated all into one. Tortillas and rice. Beans and meat. Veggies on top of veggies. Fruit! Sour cream or greek yogurt. And then there’s cheese. Gooey melted, amazing cheese. (Hello Chipotle burrito bowl!)
And these spicy black bean enchiladas are all of the above. They are everything wonderful about mexican food.
So flavorful. So bright. The perfect amount of heat to wake you up, but not enough to call the fire department. And the texture is so satisfyingly creamy and melty, with a slight crispy crunch.
So much goodness rolled into one little tortilla!
Now hand me some chips and salsa, please.
SPICY BLACK BEAN ENCHILADAS
1 15 ounce can of black beans, drained
1 red onion, diced
1 jalapeño, seeded and diced
juice & zest from half a lime
1/3 cup chopped fresh cilantro
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon cinnamon
salt & pepper
1/4 cup greek yogurt OR sour cream
1 1/2 cups shredded monterey jack cheese, divided
6 small tortillas, corn OR flour (I use taco sized whole wheat tortillas.)
1 can/jar green enchilada sauce
***cilantro, salsa, greek yogurt/sour cream
Preheat oven to 350. Line a 9×9 baking dish with non stick foil.
In a medium bowl stir together black beans, onions, jalapeno, lime juice and zest, cilantro, garlic powder, onion powder, chili powder, cumin, cinnamon, salt, pepper, greek yogurt/sour cream, and 3/4 cups of cheese.
One at a time, spoon black bean mixture into tortillas and roll them tightly. Place them into the lined baking dish so they form a row.
Pour the green enchilada sauce over the top of the tortillas. Sprinkle with remaining 3/4 cups of cheese. (I like to put a few diced red onions on top, as well!)
Bake for 20 minutes. Serve with cilantro, salsa, and greek yogurt/sour cream if you’d like!
Devour that deliciousness!
Inspired by Keep It Simple Foods.