These Black Bean Vegetable Enchiladas are truly delicious! There is nothing better than enchiladas made from homemade beans and enchilada sauce. The Enchilada Sauce de Ancho is really easy to make and it has an incredible flavor profile. I also created this Radish Pico de Gallo to add a much-needed fresh quality and crunchiness to the mix.
The great thing about enchiladas is, you can be as creative as you want to be. You don’t have to make them exactly as I did, you can add anything you like, exchange the black beans with pinto, add more or less cheese. The possibilities are endless!
If you’re someone who likes to make a lot of Mexican food, I recommend at least doubling the sauce. You can freeze some for later or use with other Mexican dishes you plan on making. The sauce is mild but if you like a spicier sauce I recommend adding 5 to 10 Arbol chilies.
This dish might seem daunting due to all the components but if you break it up and make the beans and sauce the day ahead, it can really help. Otherwise, I start by making the beans because they take the longest. Then I make the sauce and the Pico de Gallo. Next, I roast the peppers, shred the cheese and chop the veggies. I put everything into small bowls. When the beans are finished cooking I have everything ready to assemble the enchiladas with.
I enjoyed this meal with a pale ale beer.
Black Bean Vegetable Enchiladas Recipe:
5 – 6 Servings
- 2 Cups Black Beans – cooked – strained
- 1 recipe Enchilada Sauce de Ancho – recipe below
- 1 Large Tomato – diced
- 1 Small Poblano Pepper – roasted – diced
- 1 Small Red Bell Pepper – diced
- 1/2 Cup Fresh or Frozen Corn
- 3 to 4 Cups Jack Cheese – shredded
- 1/2 Teaspoon Sea Salt
- 12 Corn Tortillas
- 3 Tomatoes
- 6 Dried Ancho Chilis
- 1/2 White Onion
- 2 Cloves Garlic
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Teaspoon Fresh Oregano
- 1/2 Teaspoon Cumin
- 2 Teaspoons Sea Salt
- 1/4 Teaspoon Black Pepper
- Up to 1 Cup Filtered Water depending on how thin you like it
Radish Pico de Gallo
- 1 Bunch Radishes – diced
- 1/2 Red or White Onion – minced
- 1 Cup Cilantro – roughly chopped
- 1 Jalapeno Pepper – minced
- 1 Clove Garlic – minced
- 1/2 Lime – fresh squeezed
- 1/4 Teaspoon Sea Salt – or to taste
- Cherry Tomatoes – I used orange heirloom
- Avacado or guacamole
Start by making the black beans, while they are cooking make the enchilada sauce. (Both the beans and sauce can be made the day ahead.)
When the beans are finished cooking, drain the black beans of excess water in a colander, then add to a bowl and set aside.
Put peppers and onion in a pan of water and bring to a boil. Boil for a couple minutes.
Core the tomatoes. After the peppers and onion have boiled for a couple minutes, add the tomatoes for about 2 – 3 minutes or until skin cracks. Dump everything into a colander, let cool and then peel the skins off the tomatoes. Add to the food processor.
Add oil, garlic, oregano, cumin and salt in the food processor.
De-stem and de-seed the peppers then add to the food processor and puree everything really well.
Press thru a fine mesh colander into a bowl and then add the water and mix well.
Radish Pico de Gallo
Add everything to a medium bowl, mix together, cover and set aside
Roast the peppers on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems. Dice and set aside.
Pre-heat oven to 350 degrees
Cover the bottom of a 9×14 inch baking pan with a thick layer of enchilada sauce.
On medium-low heat, heat up tortillas on the stove top until soft and pliable. Hold a tortilla in your hand and fill with a little of the black beans, vegetables and cheese.
Roll them up carefully and lay them side by side, seam-side-down and top with enchilada sauce and cheese then bake for 20 – 25 minutes.
If you have any vegetable mix leftover, you can sprinkle it on top of the enchiladas before you put on the sauce and cheese.
Black beans are high in cholesterol-lowering dietary fiber.1 cup of cooked beans provides you with over 1/2 of your daily requirements and reduces blood cholesterol that helps prevent heart disease. The fiber supports the digestive tract and the colon, which helps constipation, diverticulitis and other gastrointestinal disorders. They also maintain normal blood sugar levels, helping to prevent diabetes. Black beans are a very good meat substitute because of their 15 grams of protein in 1 cup and contain only trace amounts of saturated fat and no cholesterol. They contain phytochemicals, substances found only in plant foods that help fight cancer and other chronic diseases. They increase energy with the good amounts of iron in them and have more antioxidant (neutralize cell-damaging free radicals that may help lower the risk of heart disease, cancer, and other diseases.) activity than other types of beans. They are also rich in .B vitamins, Folate, potassium (helps regulate your blood pressure and heart rate), magnesium, calcium (builds and maintains bones) and other heart-healthy nutrients.