Black Bean Enchiladas with Lime Crema: a Flavorful Mexican Dinner

These black bean enchiladas are a weeknight dinner hero. Filled with a savory mix of stewed black beans and peppers, then smothered in a tangy red enchilada sauce and melted cheese, they bake up bubbly and irresistible. A quick lime crema adds a cool, zesty finish.

This recipe is entirely vegetarian and comes together in about 35 minutes. Serve with extra lime wedges for a bright, satisfying meal that’s perfect for any night of the week.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView 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

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

7.06 ounce Enchilada sauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable 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

Instructions

1. Adjust rack to top position and preheat oven to 475°F. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Core, deseed and dice green pepper. Quarter lime. Drain beans over a small bowl, reserving liquid.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until just softened, 4-5 minutes.
3. Add scallion whites, Southwest Spice, half the beans and 2 tbsp reserved bean liquid to pan. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper. Turn off heat.
4. Heat a large drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes. Add 3 tbsp reserved bean liquid. Simmer until warmed through, 1-2 minutes. Lower heat and stir in 1 tbsp butter and ½ tsp salt. Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper.
5. Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled side and place seam side down in an 8-by-11-inch baking dish. Pour enchilada sauce over to coat, then sprinkle with Mexican cheese. Bake until sauce is bubbly and cheese has melted, 5-7 minutes.
6. Meanwhile, in a small bowl, combine sour cream and a squeeze of lime juice. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Top enchiladas with crema and scallion greens. Divide between plates and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use canned black beans instead of dried?

Yes, this recipe uses canned black beans. Just drain and reserve the liquid as directed.

What can I substitute for the Mexican cheese blend?

You can use shredded Monterey Jack, cheddar or a mix of both.

Can I make these enchiladas ahead of time?

Yes, assemble the enchiladas without baking, cover and refrigerate. Bake just before serving, adding a few extra minutes if needed.