Skinny Bitch Tuesdays: Spicy Black Bean Enchiladas Recipe

Pin It PIN IT!

BE SURE TO ENTER THE CANNING ESSENTIALS GIVEAWAY HERE

HELLLOOOO!!!! (Said in my best Seinfeld voice). Happy Tuesday, y’all! (Said in my best Paula Deen voice). How goes it? I’m doing really well today. I’m excited, happy and ready to tackle what today brings me. I’m also a little bit happy because as you read this, I’m currently inhaling these spicy black bean enchiladas. Which to my dismay, just aren’t very sexy lookin’.

I know. It’s barely 11am. What the heck. Friends, you have to believe me on this one, this sauce is THE BOSS. The bomb.com. The bees knees. Insert every other cliché that describes something mind-blowing here. I straight up spooned-to-mouthed this stuff. At 9am! It goes well with coffee, I swear.

The sauce is what makes these enchiladas, for sure. But I also love the hearty texture of the black beans inside the soft, fluffy tortillas as well. They work as such a perfect replacement for meat and you still get a hearty, filling bite with each fork-full. I also added some extra spice (in the form of a HUGE jalapeño) so each bite is spicy while still having that authentic peppery taste from the pepper.

Yes, I just said peppery. It’s a word. Ask Andrew Zimmern. Before I digress further, these are the perfect vegetarian substitute to any regular enchilada. Plus, if you were vegan, you could easily sub out the cheddar cheese for soy cheese. For an added health benefit (hello soft hair), I added in some freshly sliced avocado and a dab of Greek yogurt to garnish each.

I am now drooling all over my empty plate. Looks like I need to have another one. Don’t look at me like that, they’re healthy! And in some parts of the world, it’s dinner time. SO HA.

Spicy Black Bean Enchiladas

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE.

Serves about 4. Recipe adapted from Skinny Bitch
Prep time: 10 minutes
Cook time: 35 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 1 clove of garlic
  • 1 large jalapeño pepper
  • 2 cans black beans, rinsed and drained
  • 1 cup diced tomatoes (with juices)
  • 4 large tortillas, warmed up
  • 2 tablespoons crushed red pepper
  • 1 teaspoon cumin
  • 1/2 cup cheddar cheese
  • Liberal dashes of salt and pepper
  • 1 avocado, sliced
  • Greek yogurt

Directions: 

  1. Preheat oven to 350 degrees F.
  2. In a medium pan, heat olive oil to medium high. Add onions and cook about 2 minutes. Add garlic and red bell pepper and cook until soft, about 4 more minutes. Add in jalapenos (with seeds) and cook another minute longer. Add in black beans, salt, pepper, crushed red pepper and cumin. Reduce heat to medium and cook for about 4 minutes. Remove from heat.
  3. Pour about half of the black bean mixture into a food processor. Add additional salt to taste and diced tomatoes and pulse until mixture is smooth.
  4. Pour about 1/2 cup of the sauce onto the bottom of a glass 9 x 13 dish. Place about a hefty spoonfull of the black beans (not pureed) into each tortilla and roll up. Place tortillas, seam side down, onto the sauce in the pan. Cover the rest of the enchiladas with the sauce and sprinkle with cheese.
  5. Bake for about 25 – 40 minutes, or until bubbly. Garnish with Greek yogurt, avocados and jalapeños and enjoy!

Nutritional information per enchilada:

Calories: 421
Fat:  11 grams
Carbohydrates:32 grams
Fiber: 5 grams
Protein: 19 grams
Weight Watchers Points: 8

Be sure to check out these other skinny bitches!

Stephanie: Eat Drink Love
Jennifer: Peanut Butter and Peppers
Michelle:  The Healthy Bites

Leave a Comment

Comments

  1. Posted by Kelly Hunt on
    Tuesday, July 10th, 2012
    These look SO delicious!  I need to get over my fear of black beans haha, I bet I would love these :)
  2. Tuesday, July 10th, 2012
    Beautiful, that sauce. I love the sound of this. Absolutely love it. 
  3. Posted by Eat.Style.Play on
    Tuesday, July 10th, 2012
    this looks sooo delicious! Def saving to try later on. 
  4. Posted by Stephanie @ Eat. Drink. Love. on
    Tuesday, July 10th, 2012
    Yours look great! I really liked the sauce too, but I think it needed some thinning out. Going to add some tomato sauce next time!
  5. Posted by domesticfits on
    Tuesday, July 10th, 2012
    I love these skinny post :) and Black Bean Sauce sounds amaztastic 
  6. Posted by Kathryn on
    Tuesday, July 10th, 2012
    These sound amazing & they definitely don't look or sound skinny which is the best part! 
  7. Posted by teacher_chef on
    Tuesday, July 10th, 2012
    you had me at "black bean sauce" - going to add this to my enchilada recipe collection!
  8. Posted by Baking Serendipity on
    Tuesday, July 10th, 2012
    I love the avocado on top! And am always into swapping out meat for beans, especially in Mexican recipes. Yum!
  9. Posted by petitedecadence.com on
    Wednesday, September 19th, 2012
    Those look delish! Over here in Mexico we call them enfrijoladas, and we usually serve them with a drizzle of cream and fresh grated cheese! Also avocado and a sprig of cilantro. The great thing about them is you can have them for breakfast, lunch or dinner!
  10. Posted by mjskit @ mjskitchen.com on
    Wednesday, September 19th, 2012
    I've put black beans inside the tortilla but never as a sauce on top. What a great idea! These look delicious! Congrats on the Top 9 @ Dailybuzz!
  11. Posted by Toonces on
    Monday, September 24th, 2012
    When do you add the garlic?
    • Posted by realistic nutritionist on
      Tuesday, September 25th, 2012
      Add in right after the onion!
  12. Posted by Carolyn Ross on
    Monday, November 5th, 2012
    Made these enchiladas this evening and they were very tasty! The sauce was great in keeping them from sticking to the pan. I didn't use 2 tablespoons of crushed pepper though, I was afraid it would make them too hot. I just used 1/4 tsp of ground red pepper and it was just spicy enough. Thanks for the recipe, we really enjoyed it!
  13. Posted by Carolynn on
    Sunday, June 15th, 2014
    I know this is a really old post, but hopefully someone can answer my question…does this recipe use flour or corn tortillas? Also, what size is large?