Baked Black Bean Enchiladas with Pico De Gallo and Lime Crema

Enchiladas are the unsung heroes of Mexican cuisine-easier than burritos and loaded with saucy, cheesy goodness. These black bean enchiladas feature a double dose of beans: some are stewed with peppers and spices for a chunky filling, while others are mashed into a creamy spread for the tortillas. Topped with tangy red enchilada sauce and melted Mexican cheese, they bake up bubbly and irresistible.

Fresh pico de gallo and a cooling lime crema add brightness and balance to every bite. Serve them straight from the baking dish with extra lime wedges for a satisfying meatless meal that’s perfect for any night of the week.

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Ingredients

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView 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. Roughly 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 diced onion and a squeeze of lime juice. Season with salt and pepper to taste; set aside as pico de gallo. In another small bowl, mix the sour cream with a squeeze of lime juice, salt and pepper. Add water 1 teaspoon at a time until the mixture is thin enough to drizzle; set aside as lime crema.
3. 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 onion and cook until just softened, 2-3 minutes more. Stir in 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, then remove from heat.
4. 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) and simmer until warmed through, 1-2 minutes. Reduce heat to low, then stir in 1 tablespoon butter and a pinch of salt (for 4 servings, use 2 tablespoons butter and 1 teaspoon salt). Remove from heat and mash the beans with a potato masher or fork until mostly smooth. Season with pepper.
5. Spread each tortilla with a thin layer of the mashed beans. Place a small amount of the chunky bean filling on one half of each tortilla. Roll up the tortillas starting from the filled side to create enchiladas. Place them seam-side down in an 8×11-inch baking dish (or a 9×13-inch dish for 4 servings).
6. Pour the mild red enchilada sauce over the enchiladas, coating them thoroughly (you may not need all the sauce). Sprinkle the Mexican cheese blend on top. Bake on the top rack until the sauce is bubbly and the cheese is melted, 5-7 minutes. Remove from the oven and top with the lime crema and pico de gallo. Serve directly from the baking dish with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I make these enchiladas ahead of time?

Yes! Assemble the enchiladas (without the sauce and cheese) up to a day in advance. When ready to bake, pour the sauce over, top with cheese and bake as directed.

Can I use a different type of bean?

Absolutely. Pinto beans or kidney beans work well in place of black beans. Adjust the seasoning to taste.

Is there a substitute for sour cream in the lime crema?

Greek yogurt or a dairy-free alternative like coconut yogurt can be used instead of sour cream.