Black Bean Enchiladas

Black Bean Enchiladas

Sometimes I'm in the mood for a really yummy, hot, filling (and cheesy) dinner....but I don't want to spend hours in the kitchen preparing it. Whenever that happens, I whip up my favorite black bean enchiladas with homemade green sauce. They're super simple to make, I usually always have the ingredients in my fridge already and they are sooooo good. Recipe below! 


For the Sauce: 

  1. Three tomatillos
  2. One quarter white onion
  3. Three cloves garlic
  4. One habanero pepper 
  5. Teaspoon of fresh lemon juice 
  6. Handful of fresh cilantro 
  7. Pinch of salt 

For the Enchiladas: 

  1. One can black beans 
  2. Seasoned salt (or regular salt) 
  3. One yellow squash 
  4. One quarter white onion
  5. Cilantro
  6. Shredded mexican cheese 
  7. Cumin to taste 
  8. Salt to taste 
  9. Tortillas 

To Prep: Start by coarsely chopping all the ingredients for the sauce. Toss it all into a food processor/blender/chopper (whatever you may have at home) with the lemon juice and salt and blend it all together until smooth. I have this Cuisine Art 4 Mini Food Processor and I LOVE it. Set the sauce aside. Chop up the yellow squash and onions. Heat a nonstick pan on high heat with some olive oil and sautee the onions until translucent, about 1 - 2 minutes. Add in the squash, lower the flame to medium heat and cover. Let the steam cook the squash for a few minutes. In the meantime, heat your black beans on medium heat in a pot. I keep a little bit of the water from the can in the beans so they don't stick to the pot. Stir frequently and add in the seasoned salt to taste. If you don't have seasoned salt, regular salt is fine too. By this time, your squash should be softened up. Add in the cilantro, cumin and salt. Mix and cook uncovered for another minute or so. Add the veggie mixture to the black beans and mix together. 

To Assemble: Preheat the oven to 350 F. Add a spoonful of the black bean and veggie mixture to the center of a tortilla. Top it with the shredded cheese. Roll it up and place it in a casserole dish. I usually spray the dish with some nonstick spray so they're easier to take out once they're ready. Once you've got all your enchiladas assembled, top it with some shredded cheese and the enchilada sauce. Bake for 15 minutes, or until the cheese is melted and bubbling.