Black Bean Enchiladas

Hello Peeps,

Today is another Skinny Bitch Tuesday and today’s recipe is Spicy Black Bean Enchilada picked out by yours truly.

This is the first time I made Black Bean Enchiladas and I was so excited for this recipe.  It was pretty simple to make and not that many ingredients.  However I wasn’t overly impressed with it.  I pretty much followed the recipe exact.  The only thing I did was omit the Chipotle Peppers since I didn’t have any and I also knew if I put them in this dish my family wouldn’t eat it.  They don’t like spicy as much as I do.

The reason I didn’t overly care for this recipe is I thought it seemed dry.  There wasn’t enough juice in the enchilada.  Plus I think the cooking time of 40 – 45 minutes was too long.  I actually cooked mine for 35 minutes and that still seemed to long, I’m thinking more like 25 – 30 minutes.  The recipe also called for 12 tortillas, I only got 9 out of this batch.  There wasn’t enough ingredients to make 12.  Definitely need to make more filling for the next time.

To give additional flavor I decided to add a simple salsa which is tomatoes, onions, lime juice, cumin and salt and pepper. That added a nice touch!  Plus I topped it with some Greek yogurt.  Since I made this at 8:30 in the morning, I didn’t add all my bells and whistles to this dish, meaning when I have this for dinner I’m also going to add some jalapeno, hot sauce and guacamole to it.  I didn’t want to do that now, since I didn’t want my guacamole to turn brown and the enchiladas to get soggy, however I don’t see that happening.  I don’t know if my family is going to like this, but we shall see at dinner tonight.

Now that I learned how to make Black Bean Enchiladas, I can change it up the next time I make it.  I think this would have been wonderful with some corn and mashed up sweet potatoes and even canned tomatoes, undrained in it.  The flavor isn’t to bad, but I’ll be sure to add a little of the chipotle pepper to it for a kick of heat.

Black Bean Enchiladas
Nutrition Information
  • Serves: 9 Enchiladas
  • Serving size: 1 Enchilada
    Prep time: 
    Cook time: 
    Total time: 
    A healthy vegetarian black bean enchiladas.
    • 1 tbsp. canola oil
    • ½ onion, chopped
    • 1 red bell pepper, seeded & chopped
    • 1 tsp. chili powder
    • 1 tsp. ground cumin
    • ¼ cup red pepper flakes
    • 2 15oz cans black beans, drained & rinsed
    • 1 cup diced tomato
    • Salt & Pepper to taste
    • 9 corn tortilla's
    • ½ cup mexican blended cheese
    1. Preheat oven to 350 degrees
    2. In a skillet add canola oil and onions and cook for about 2 minutes, add the bell pepper and cook for another 5 minutes.
    3. Add the black beans; stir well; add chili powder, cumin and red pepper flakes. Mix until incorporated.
    4. Take a little less than half of the bean mixture and add to a food processor or blender. Blend until incorporated and then add the tomotoes and blend until a sauce forms. Taste test to add salt and pepper.
    5. In a 13 x 9 baking dish, add enough of the black bean sauce to coat the bottom of the dish.
    6. Heat a skillet and add 1 corn tortilla and warm for about 30 seconds per side or if you have a gas oven, place a tortilla right on the burner for about 15 - 20 seconds then flip and heat for another 15 seconds.
    7. Place the about ¼ cup of the black bean mixture into each tortilla, fold and place seam side down in baking dish. Repeat with the remaining tortillas.
    8. Add remainng sauce over top of tortillas and sprinkle with cheese.
    9. Bake for 25 - 30 minutes until cheese is bubbly.
    10. Adapted from Skinny Bitch
    Calories per Enchilada: 176.3, Fat: 2.7, Cholesterol: 1.7, Sodium: 368, Potassium: 74.8, Carbs: 29.7, Fiber: 7.8, Sugar: 1.6, Protein: 7.6

    I can’t wait to see how the others did with their recipe.  So please check out the other lovely ladies blogs to see how they made there enchiladas and what they thought of it.

    Claire from the Realistic Nutritionist

    Michelle from The Healthy Bites

    Stephanie from Eat.Drink.Love

    It’s time for me to scadoodle!  I have to get my hair done and run some errands.

    Have a wonderful Tuesday!



    P.S.  Sorry if the pictures all look the same, oddly enough there not.  I just couldn’t make as pretty as I want to, since I wasn’t ready to eat this yet!  🙂

    UPDATE:  My Husband and I had this for dinner and he thought it was dry, so did I, so he added a little bit of Trader Joe’s Mexican Sauce and he said this was the best Bean Enchiladas he has ever had.  The flavor of these enchiladas is very tasty!!  I’ll make these again, but add tomato sauce in them to make them more moist!  Try it and let me know what you would do different.



    1. Hmm I think the problem is that you need a sauce to cover all the enchiladas in, not just cheese! Otherwise the tortillas will dry out. It still seems like it’s packed with flavor though!

    2. LOVE enchiladas!! YUM!

    3. I can see how some mashed sweet potato and tomato sauce would make these even better! Enchiladas are such a great recipe to adapt to your tastes.

    4. Yeah I can see why you didn’t like it! It was definitely dry. I added some extra sauce (like tomato sauce) and olive oil to thin it out. Great photos though!

    5. Looks like we all thought they were too dry. I think the cooking time might be too long too, but that sauce definitely needs some thinning!

    6. Hmm, looks like the sauce was too thick. Maybe add canned tomatoes with the juice and/or leave out the beans. I’m a fan of “green” enchilada sauce and probably would have tossed some tomatillos in the food processor with cilantro and lime juice and used that instead or in addition to the red sauce aka “Christmas style”.

    7. At least you all had the same problem. Next time around you can be a bit more proactive with tweaking it, although if it was the best your husband has ever had 🙂


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