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Enchiladas are a beloved staple in Mexican cuisine, known for their versatility and comforting flavors. These delicious rolled tortillas, typically filled with a variety of ingredients and smothered in sauce, have captured the hearts and taste buds of many across the globe. Whether enjoyed at a festive gathering or as a cozy weeknight dinner, enchiladas offer endless possibilities for customization, making them a favorite among home cooks and chefs alike.

Hatch Chili Black Bean Enchiladas

Discover the perfect way to enjoy a deliciously spicy vegetarian meal with these Spicy Hatch Chili Black Bean Enchiladas. Packed with hearty black beans, roasted Hatch chilies, and sweet corn, this dish delivers rich flavors and satisfying textures that please any palate. Topped with creamy Monterey Jack cheese and flavorful enchilada sauce, these enchiladas are a delightful addition to any dinner table, making them ideal for both cozy nights and festive gatherings. Enjoy a dish that’s not only tasty but also nutritious and easy to prepare!
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Ingredients
  

1 can (15 oz) black beans, drained and rinsed

1 cup roasted Hatch green chilies, diced (can be fresh or canned)

1 cup corn kernels (choose from fresh, frozen, or canned)

1 cup shredded Monterey Jack cheese (plus extra for topping)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

8 corn tortillas

2 cups red enchilada sauce (store-bought or homemade)

1/4 cup fresh cilantro, chopped (for garnish)

1/2 cup sour cream (optional for serving)

Instructions
 

Preheat the oven: Set your oven to 375°F (190°C) to preheat while you prepare the enchiladas.

    Prepare the filling: In a large mixing bowl, thoroughly combine the black beans, diced Hatch chilies, corn, half of the shredded Monterey Jack cheese, cumin, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Ensure all ingredients are well mixed to create a flavorful filling.

      Warm the tortillas: Heat a skillet over medium heat. Warm each tortilla for about 30 seconds on each side until they’re pliable. If preferred, stack the tortillas on a plate, cover with a damp paper towel, and microwave for about 30 seconds for a quick alternative.

        Assemble the enchiladas: Spread a thin layer of red enchilada sauce across the bottom of a greased 9x13-inch baking dish. Take one tortilla, scoop a generous spoonful of the black bean mixture into the center, roll the tortilla tightly, and place it seam-side down in the baking dish. Repeat this process until all tortillas are filled and arranged in the baking dish.

          Add sauce and cheese: Generously drizzle the remaining enchilada sauce over the rolled enchiladas, ensuring they are evenly covered. Top with the remaining Monterey Jack cheese, sprinkling it generously across the surface.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After this, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

              Garnish and serve: Once baked, remove the enchiladas from the oven and allow them to cool for a few minutes. Garnish with freshly chopped cilantro, and serve with a dollop of sour cream on the side, if desired.

                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | Serves 4-6

                  - Presentation Tips: Serve the enchiladas directly from the baking dish for a family-style meal or plate individually, garnished with extra cilantro and a sprinkle of cheese for a restaurant-quality look.