Baked Black Bean Enchiladas with Pico De Gallo and Lime Crema

These black bean enchiladas are a total weeknight win. They’re like burritos, but better-smothered in tangy red enchilada sauce and melted cheese, then baked until bubbly. The filling is a double dose of black beans: some are mashed into a creamy spread, while others are stewed with peppers and onions for texture.

Fresh pico de gallo and a cooling lime crema take them over the top. Serve straight from the baking dish with extra lime wedges on the side. A cold beverage is highly recommended!

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 475°F with a rack in the top position. Wash and dry all produce. Dice the tomato. Chop the cilantro. Halve, peel and finely dice the red onion. Quarter the lime. Core, deseed and dice the green pepper. Drain the black beans over a small bowl, reserving the liquid.
2. In a small bowl, combine the diced tomato, chopped cilantro, 2 tablespoons of the diced red onion (4 tablespoons for 4 servings) and a squeeze of lime juice to taste. Season with salt and pepper. Set aside as pico de gallo.
3. In another small bowl, combine the sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Set aside as lime crema.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the diced green pepper and cook, stirring, until slightly softened, 2-3 minutes. Add the remaining diced red onion and cook until just softened, 2-3 minutes more.
5. Add the Southwest spice blend, half of the drained black beans and 2 tablespoons of the reserved bean liquid. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper. Remove from heat.
6. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add the remaining black beans and cook, stirring, until slightly softened, 2-3 minutes. Add 3 tablespoons of reserved bean liquid (5 tablespoons for 4 servings). Simmer until warmed through, 1-2 minutes.
7. Reduce heat to low, then stir in 1 tablespoon butter and salt (for 4 servings, use 2 tablespoons butter and 1 teaspoon salt). Remove from heat and mash with a potato masher or fork until mostly smooth. Season with pepper.
8. Spread each tortilla with some of the mashed beans. Place a small amount of the pepper-onion-bean filling on one half of each tortilla. Roll up the tortillas, starting with the filled sides, to create enchiladas. Place them seam-side down in an 8×11-inch baking dish (or a 9×13-inch dish for 4 servings).
9. Pour the red enchilada sauce over the enchiladas to thoroughly coat (you may not need all the sauce). Sprinkle the Mexican cheese blend on top.
10. Bake on the top rack until the sauce is bubbly and the cheese melts, 5-7 minutes. Remove from oven and top with the lime crema and pico de gallo. Serve directly from the baking dish with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them briefly in the microwave or on a skillet to make them pliable before rolling.

Can I make these enchiladas ahead of time?

Absolutely! Assemble the enchiladas (without baking) up to a day in advance. Cover and refrigerate. When ready to bake, add a few extra minutes to the baking time.

What can I substitute for the Southwest spice blend?

A mix of chili powder, cumin, garlic powder and a pinch of cayenne works as a substitute.