Baked Black Bean Enchiladas with Pico De Gallo and Lime Crema

These black bean enchiladas are a hearty and satisfying vegetarian dinner that comes together easily. We start by cooking down black beans with onion, green pepper and a blend of Southwestern spices, then mashing them slightly for a perfect filling. The tortillas are rolled up, smothered in a tangy red enchilada sauce and topped with plenty of Mexican cheese before baking until bubbly and golden.

Out of the oven, each enchilada gets a generous scoop of fresh pico de gallo and a drizzle of cool lime crema. The combination of warm, cheesy enchiladas with bright, fresh toppings is absolutely irresistible. Serve with your favorite cold beverage for a complete meal.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. Finely dice the red onion and long green pepper. Pick the cilantro leaves from the stems and roughly chop. Cut the tomato into small dice. Zest and juice the lime.
3. In a medium bowl, combine the sour cream with half the lime juice and a pinch of salt to make the lime crema. Set aside.
4. In a large skillet over medium-high heat, add a drizzle of oil. Cook the diced onion and green pepper until softened, about 4-5 minutes.
5. Add the black beans (drained and rinsed if canned), tomato paste, Tex-Mex paste, Southwest spice blend and 1/4 cup water. Stir to combine. Cook until the beans are heated through and the mixture thickens slightly, about 2-3 minutes.
6. Using a potato masher or fork, mash the beans to your desired consistency-some whole beans remaining is nice. Season with salt and pepper to taste.
7. Warm the flour tortillas briefly in the microwave or on a dry skillet to make them pliable. Spoon about 2-3 tablespoons of the bean mixture down the center of each tortilla. Roll up tightly and place seam-side down in a greased baking dish.
8. Pour the remaining Tex-Mex paste (or enchilada sauce) over the rolled tortillas. Sprinkle the Mexican cheese blend evenly on top.
9. Bake for 10-12 minutes, until the cheese is melted and bubbly.
10. Remove from the oven. Top with the diced tomato, chopped cilantro and a drizzle of lime crema. Serve immediately.

Recipe Tips

FAQ

Can I use canned black beans?

Yes, canned black beans work perfectly. Just drain and rinse them before using.

What can I substitute for Tex-Mex paste?

You can use a store-bought enchilada sauce or a mix of tomato paste with chili powder and cumin.

How do I make this recipe vegan?

Use a dairy-free sour cream and cheese alternative or omit the cheese and top with avocado slices.