Today’s post is sponsored by Rio Luna Organic Peppers. Thank you for supporting the brands that help make Fare Isle possible!
Cinco de Mayo celebrations may look a little different this year with people staying at home. Thankfully, there are many Mexican-inspired dishes and recipes that can be made with pantry staples so we can celebrate Mexican culture and food with our families or housemates at home together.
I’ve teamed up with my friends at Rio Luna Organics to bring you this easy and delicious recipe for Black Bean Enchiladas with Green Chile Sauce. This dish has lots of big bold Mexican flavors and is made with ingredients that you can most likely already find in your pantry.
The simple filling combines hearty black beans, frozen corn, green bell pepper, onion and garlic with aromatic spices like dried oregano, paprika, coriander and cumin. The zesty green chile sauce is made with mild and flavorful Rio Luna Organic Large Chopped Green Chiles. If you are unable to source corn tortillas, I’ve included a simple and easy three-ingredient recipe below to make them from scratch using readily available masa harina, salt and water. This recipe can also be made using flour tortillas or thin strips of zucchini overlapped to form a wrap for the filling.
Rio Luna brings you the highest quality organic peppers and chiles as they’ve been used by professional chefs for years. Their peppers are certified organic, GMO-free, kosher, fat free, low calorie and cholesterol free. I like to keep Rio Luna Organic Peppers stocked in my pantry to add flavor and heat to our weekly dinners.
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 medium green bell pepper diced
- 2 cloves garlic minced
- 1 jalapeño pepper minced
- 1 cup frozen corn
- 1 15 oz. can of black beans drained
- ½ teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- 12 corn tortillas
- 8 oz. shredded mozzarella cheese
- Garnish: fresh cilantro and lime wedges
- To prepare the filling heat a skillet over medium heat. Add olive oil to the hot pan followed by the diced onion, bell pepper, garlic, jalapeño pepper and frozen corn. Stir to sauté and then stir in seasonings: coriander, cumin, salt, dried oregano and paprika. Stir in black beans then lower heat and cook for about 5 minutes, stirring occasionally
- To prepare the green chile sauce first sauté the onion and garlic in the olive oil until the onion turns translucent, about 3 minutes. Add the sautéed onion and garlic along with all the ingredients to a blender and puree until smooth, about 30 seconds.
- Preheat the oven to 400˚F. Ladle about 1/3 of the green chile sauce into the bottom of a 9x13 inch baking dish.
- Working with 1 tortilla at a time spread a little of the sauce onto the tortilla then spoon some of the filling into the center and roll the tortilla up. Place the rolled tortillas on top of the sauce in the baking dish. Repeat with the remaining tortillas.
- Pour the rest of the sauce over the top of the tortillas and then add the shredded mozzarella all over the top.
- Bake until the cheese is melted and bubbling, about 20 minutes.
- Serve the enchiladas hot from the oven with fresh cilantro and lime wedges.
This post was in collaboration with and sponsored by Rio Luna Organics. All content and opinions expressed here are my own. Read more about my sponsored post and affiliate policy here.