These enchiladas are bursting with so much flavor! It’s perfect for your next Mexican food night!
Alright guys, you asked for it, so here it is! My Stovetop Chipotle Black Bean Enchiladas are so flavorful, so delicious, and I promise you it’ll be a huge hit in your household! The smokiness from the chipotle enchilada sauce and the spiced bean and veggie filling makes for a hearty meal that will leave you completely satisfied! I have a few different enchilada recipes that I like to rotate, but this is my latest one, and it’s probably the best one yet! It’ll remind you of the red enchilada sauce you have at your favorite Mexican restaurant, it’s that good! It takes a little bit of time to make, but I promise you, it’s so worth it! It’s a perfect weekend meal or enjoy it during your next Mexican themed night!
The filling is a beautiful blend of spiced veggies and black beans and is super quick and easy to make! You can even make this mixture ahead of time and keep it until you’re ready to make the enchiladas. For all my non-veg friends, feel free to replace the veggies with any meat of your choice and use the same spices.
The sauce is really the hero of this whole dish to be honest, so give it the tender love and care it needs to get it just right! I used a large dried chipotle pepper, which I rehydrated by soaking in boiling hot water for about 15-20 minutes. You should be able to find any brand at your local grocery store. I also used an ancho chili paste to enhance the smokey flavor. Any brand is fine, however, if you are un able to find these, you can replace with Goya Chipotle Peppers in Adobo sauce. Just use 1 tbsp of the adobo sauce in place of the adobo chili paste. I also added in a tbsp of heavy cream to help lighten the color a bit and add a hint of creaminess, but you don’t have to do this if you don’t want to; the sauce will still taste amazing!
For the assembly, I heated my tortillas on a griddle and then added the filling, rolled them up, and lightly grilled them as I didn’t want them to get too soggy, I like when enchiladas hold their shape, so this is a great way to ensure that. Also, mixing the cheese into your mixture, rather than sprinkling on top, will help make sure your cheese is spread throughout the whole enchilada and you get a delicious, creamy, cheesy bite each time! Let’s be real, who doesn’t like cheese?!
I made these on my stovetop and they came out absolutely delicious, however, you can totally bake these in the oven if you prefer. Just put them in the oven, covered, at 350 degrees for about 20 minutes, and then uncovered for about 5 minutes or until cheese is fully melted. I hope you guys will give these a try, I promise you, it’ll be worth it! Enjoy!
Stovetop Chipotle Black Bean Enchiladas
Ingredients
For the Filling
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 small onion chopped
- 3 cloves garlic minced
- 1/2 red bell pepper thinly sliced
- 1/2 green bell pepper thinly sliced
- 1 tsp cumin powder
- 1 tbsp taco seasoning
- 1/2 tsp red chili powder
- 1 tsp salt
- 1 16 oz can black beans mostly strained
- 6 oz spinach chopped
- 6-8 flour tortillas
- 2 cups shredded Mexican cheese
- cilantro for garnish
- 1 jalapeno sliced (optional)
For the Chipotle Enchilada Sauce
- 2 tbsp butter
- 1/2 onion chopped
- 3 cloves garlic roughly chopped
- 1/2 poblano pepper chopped
- 1 dried chipotle pepper rehydrated, seeded, and chopped
- 1 tbsp adobo chili paste
- 2 1/2 cups vegetable broth
- 5 oz tomato paste
- 1 tsp salt
- 1/2 tsp cumin powder
- 1 tbsp heavy cream optional
Instructions
For the Filling
- In a pan, heat up 2 tbsp oil on medium heat. Once hot, add in your cumin seeds and let splutter for 30 seconds
- Then add in your onions and garlic and sauté until the raw smell of garlic goes away, about 1 minute. Next, add in your red and green bell peppers and cook until the onions and peppers are soft
- Once everything has cooked down, add in your cumin powder, taco seasoning, red chili powder, and salt and let all the spices cook with the veggies for a few minutes
- Next, add in your chopped spinach and cook until wilted. Then lower the heat and add in your can of black beans, mostly strained, and mix thoroughly with all the ingredients. Use the back of your spoon to mash up some of the beans so you get a slightly creamy texture
- Set aside and let mixture cool down
For the Chipotle Enchilada Sauce
- In a pot, add 2 tbsp of butter on medium heat until melted. Then add in onion and garlic and cook until translucent
- Then add in seeded and chopped poblano pepper and rehydrated, seeded, and chopped ancho chipotle pepper and cook this down until the onions and peppers start to brown, about 7-10 minutes
- Next, add in the adobo chili paste and mix thoroughly with the onion and pepper mixture and allow that to cook together for 1-2 minutes
- Then add in your tomato paste followed by the vegetable broth, cumin powder, and salt. Mix well and bring it to a boil and then lower to a slow simmer and cook for another 12-15 minutes so all the flavors can mold together
- Turn the heat off and use an immersion blender (hand blender) to blend everything into a smooth sauce-y consistency
- Once everything is blended, turn the heat back on and add in 1 tbsp of heavy cream (optional) just for a little color and creaminess and cook for 3-5 minutes on low heat and set aside
Assembly
- Take your cooled black bean and veggie filling and add 1 cup of shredded Mexican cheese to it and mix
- Spread a little butter on a griddle or pan and heat up your tortilla on medium low heat. While the tortilla is on the griddle, start to add about 2 large spoonfuls of the black bean and veggie filling to the center and then slowly roll into an enchilada and lightly grill it. Do this for all your tortillas
- In another large heavy bottom pan, such as a cast iron, Le Creuset, or something similar, grease with oil or non-stick cooking spray and add a light layer of the enchilada sauce
- Start to place your enchilada rolls in the pan until filled, layer the top with the enchilada sauce, the remaining cheese, and top with jalapeno slices
- Turn the gas on low and cover and cook for 3-5 minutes or until cheese has melted. Be careful and make sure you watch your pan so the bottom of your enchiladas don't burn, you just want them to get a slight crisp and for the cheese to melt
- Garnish with fresh chopped cilantro and serve hot!
Notes
- I used dried chipotle peppers in the sauce; they should be available at your local grocery store
- This is the adobo chili paste I used
- If you cannot find either of the above, you can replace with Goya chipotle peppers in adobo sauce and use 1 tablespoon of the sauce as a replacement for the chili paste
- If you don’t have a heavy bottom pan to make these on a stovetop, they taste just as great in the oven! Just put them in the oven on 350 degrees covered for about 20 minutes and then uncovered for 5-7 minutes or until the cheese is fully melted
- This recipe will make 6-8 enchiladas based on how much or how little you stuff them
