Vegetarian black bean enchiladas with jalapeno crema — spicy, satisfying, and packed with protein thanks to a double dose of black beans.
I love grocery shopping because it sparks ideas. Sometimes an odd vegetable or a pile of fruit will trigger a new recipe. On a recent trip I sampled a vegetarian enchilada at a demo that inspired this version.
My partner Mr. B is a devoted meat eater, so when he asked for a meatless dish based on that sample, I knew it had to be good. He even recognized it was meat-free and still wanted it — that was all the encouragement I needed to try my own take.
Rather than using a traditional red enchilada sauce, I opted for a green sauce — essentially a green chili sauce seasoned with chili powder and spices. It gives bright flavor and works perfectly with the beans and cheese.
When assembling these enchiladas, set up an assembly line: lay out the tortillas, then the fillings in the order you’ll use them. Roll each tortilla tightly, place it in the casserole dish, and repeat. This speeds up preparation and keeps things tidy so you can get the enchiladas into the oven — and onto the table — sooner.
For the jalapeno crema, I use Mexican crema, which is usually sold near the chihuahua cheese at the store. If you can’t find crema, sour cream is an easy substitute. Mix in finely diced jalapeno for a creamy, spicy finish.
Full disclosure: the single enchilada pictured isn’t the most photogenic thing, but it tastes great. The hearty filling and tangy crema make these a weeknight winner.
Black Bean Enchiladas with Jalapeno Crema
Black Bean Enchiladas with Jalapeno Crema
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Ingredients
- 8 ounces refried black beans
- 1 cup medium salsa
- ¼ cup diced cilantro
- 15 ounce black beans rinsed and drained
- 2 cups shredded cheddar cheese separated
- 6 medium tortillas
- 28 ounces medium green sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ⅛ teaspoon kosher salt
Jalapeno Crema
- 1 cup Mexican crema or sour cream
- 3 tablespoons finely diced jalapeno
Garnish
- Diced cilantro
- Jalapeno Crema
- Diced jalapeno
Instructions
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Preheat the oven to 350°F (175°C) and grease an 8×11-inch casserole dish.
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In a small bowl combine the salsa, cilantro, and drained black beans. In another bowl whisk together the green sauce, chili powder, cumin, oregano, and kosher salt; set aside.
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Assemble the enchiladas: on each tortilla spread some refried black beans, then add the bean-and-salsa mixture and a portion of the shredded cheese. Roll tightly and place seam-side down in the prepared dish. Repeat with all tortillas, dividing the fillings evenly.
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Pour the green sauce evenly over the rolled enchiladas, then sprinkle the remaining shredded cheese on top.
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Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly. Remove from the oven and let rest for about 5 minutes before serving.
Jalapeno Crema
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While the enchiladas bake, stir together the Mexican crema (or sour cream) and the finely diced jalapeno in a small bowl. Adjust jalapeno to taste for heat.
When Serving
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Garnish each serving with diced cilantro, extra jalapeno crema, and additional diced jalapeno if desired.