Baked Black Bean Enchiladas with Lime Crema and Pickled Jalapeño

These black bean enchiladas are a vegetarian dream: creamy, smoky-spiced beans and sautéed veggies rolled in flour tortillas, topped with a tangy tomato sauce and melted Pepper Jack cheese. Baked until bubbly and golden, they’re finished with a bright lime crema and quick-pickled jalapeño for a kick of heat.

This recipe comes together in about 35 minutes, making it perfect for a weeknight dinner that feels special. The combination of cumin, chipotle and southwest spices gives the filling an earthy warmth, while the pickled jalapeño and lime crema cut through the richness. Serve with a side of rice or a simple salad for a complete meal.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

3 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Halve, deseed and thinly slice the green pepper. Halve, peel and thinly slice the onion. Trim and thinly slice scallions, separating whites from greens. Zest 1 teaspoon zest from lime; halve the lime. Thinly slice jalapeño, removing ribs and seeds for less heat.
2. Melt 2 tablespoons butter in a small pot over medium-high heat. Add tomato paste and half the southwest spice blend. Cook until fragrant, about 1 minute. Stir in ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Season with salt and pepper. Turn off heat and transfer sauce to a small bowl. In a separate small bowl, combine sliced jalapeño, juice from the lime, ½ teaspoon sugar and a pinch of salt. Set aside to quick-pickle.
3. Add black beans with their liquid, ¼ teaspoon chipotle powder (you’ll have extra), remaining southwest spice blend and a pinch of salt to the same pot. Cook over high heat, stirring occasionally, until thickened, 8-10 minutes. Remove from heat. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.
4. Meanwhile, heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add sliced green pepper and onion. Cook, stirring, until browned and softened, 10-12 minutes. (Tip: If veggies brown too quickly, stir in a splash of water.) Add scallion whites and cumin. Cook until fragrant, about 1 minute. Remove from heat. Season with salt and pepper.
5. Place tortillas on a work surface. Divide the bean mixture and veggie mixture among the centers of the tortillas. Tightly roll tortillas around the filling, then place seam-side down in a baking dish. Top with the reserved tomato sauce and shredded Pepper Jack cheese. Bake on the top rack until cheese has melted, about 2 minutes.
6. In another small bowl, combine sour cream, lime zest and 1 tablespoon water. Season with salt and pepper. Top baked enchiladas with lime crema, scallion greens and as much pickled jalapeño (drained) as you like.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

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

How do I make this recipe vegan?

Substitute the butter with vegan butter or oil, use a dairy-free sour cream and replace the Pepper Jack cheese with a vegan shred that melts well.

Can I prepare these enchiladas ahead of time?

Yes, assemble the enchiladas (without baking) and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed.