Cheesy Black Bean Enchiladas with Lime Crema and Pico De Gallo

These black bean enchiladas are the ultimate weeknight comfort food. Creamy mashed beans and a flavorful veggie filling are rolled into tortillas, smothered in red enchilada sauce and baked with melty cheese. The result is a bubbly, golden dish that’s both hearty and satisfying.

But the magic doesn’t stop there. A bright, zesty lime crema and a fresh pico de gallo made with tomato, cilantro and onion add a cool, refreshing contrast to the warm, cheesy enchiladas. Every bite is a perfect balance of textures and flavors.

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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 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

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the 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 (use 4 tablespoons for 4 servings) and a squeeze of lime juice. Season with salt and pepper. In another small bowl, mix the sour cream with a squeeze of lime juice. Season with salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
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 onion and cook until just softened, 2-3 minutes. 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. 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 the reserved bean liquid (1/3 cup for 4 servings) and simmer until warmed through, 1-2 minutes. Reduce the heat to low, then stir in 1 tablespoon of butter and salt (use 2 tablespoons butter and 1 teaspoon salt for 4 servings). 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 layer of the mashed black beans. Place a small amount of the vegetable-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 large ovenproof pan). For 4 servings, use a 9×13-inch dish or two smaller dishes.
6. Pour the 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. Top the enchiladas 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 make these enchiladas ahead of time?

Yes! Assemble the enchiladas without baking, cover and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time.

What can I use instead of sour cream for the lime crema?

Greek yogurt or a dairy-free alternative like coconut yogurt work well as substitutes.

Can I freeze these enchiladas?

Absolutely. Assemble and bake as directed, then let cool completely. Wrap tightly and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.