Shrimp and Black Bean Enchiladas with Pico De Gallo and Lime Crema

Enchiladas are the unsung heroes of Mexican-inspired dinners-easier than burritos and smothered in a delicious sauce. These shrimp and black bean enchiladas are filled with a savory mix of stewed black beans and seasoned shrimp, then baked until bubbly and melty under a blanket of Mexican cheese and red enchilada sauce.

Straight from the oven, each enchilada gets a bright finish with fresh pico de gallo and a tangy lime crema. Serve them up with a cold drink and you’ve got a meal that’s sure to become a regular in your rotation.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView 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 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

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 475°F. Wash and dry produce. Dice tomato. Roughly chop cilantro. Halve, peel and finely dice onion. Quarter lime. Core, deseed and dice green pepper. Drain black beans over a small bowl, reserving the liquid.
2. In a small bowl, combine diced tomato, chopped cilantro, 2 tablespoons of diced onion and a squeeze of lime juice. Season with salt and pepper to taste. In another small bowl, mix 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 diced green pepper; cook, stirring, until slightly softened, 2-3 minutes. Add remaining onion; cook until just softened, 2-3 minutes. Stir in Southwest Spice Blend, half the black beans and 2 tablespoons of reserved bean liquid. Cook, stirring, until fragrant and warmed through, 2-3 minutes more. Season with salt and pepper. Turn off heat.
4. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining black beans; cook, stirring, until slightly softened, 2-3 minutes. Add 3 tablespoons of reserved bean liquid. Simmer until warmed through, 1-2 minutes. Lower heat, then stir in 1 tablespoon butter and salt (about ½ teaspoon). Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper.
5. Spread each flour tortilla with a layer of mashed black beans. Place a small amount of the shrimp-vegetable filling on one half of each tortilla. Roll up tortillas, starting with the filled side, to create enchiladas. Place them seam-side down in an 8-by-11-inch baking dish or large ovenproof pan.
6. Pour mild red enchilada sauce over the enchiladas to thoroughly coat. Sprinkle Mexican cheese blend on top. Bake on the top rack until the sauce is bubbly and the cheese melts, 5-7 minutes. Top 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 use canned black beans instead of dried?

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

What can I substitute for Southwest Spice Blend?

You can make your own blend with chili powder, cumin, garlic powder and a pinch of cayenne.

Can I make these enchiladas ahead of time?

Yes, assemble the enchiladas without baking, cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time.