Black Bean Enchiladas with Green Chile Sauce

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.

Be sure to follow Rio Luna Organic Peppers on Facebook and Instagram to learn how to unlock the power of peppers and to discover recipes and entertainment tips perfect for summer!

Black Bean Enchiladas with Green Chile Sauce

---

• Author: Kaity Farrell
• Total Time: 48 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

Filling:

• 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

Green Chile Sauce:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 7 oz. can Rio Luna Organic Large Chopped Green Chiles
• 3 green onions
• 1 cup loosely packed cilantro
• ½ teaspoon cumin
• ½ teaspoon kosher salt
• 1 tablespoon apple cider vinegar
• ¼ cup water

---

Instructions

1. 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
2. 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. 
3. Preheat the oven to 400˚F. Ladle about 1/3 of the green chile sauce into the bottom of a 9×13 inch baking dish. 
4. 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.
5. Pour the rest of the sauce over the top of the tortillas and then add the shredded mozzarella all over the top.
6. Bake until the cheese is melted and bubbling, about 20 minutes. 
7. Serve the enchiladas hot from the oven with fresh cilantro and lime wedges. 

• Prep Time: 20 minutes
• Cook Time: 28 minutes

Homemade Corn Tortillas

---

• Author: Kaity Farrell
• Total Time: 60 minutes
• Yield: 12 tortillas 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 2 cups masa harina
• 1 teaspoon kosher salt
• 1 ½ cups warm water

---

Instructions

1. Stir masa harina and salt together with a fork in a mixing bowl. Add 1 cup of warm and mix in until it is absorbed. Add more water as needed to form a stiff dough that is not sticky, but holds together in your hands. Knead the dough in the bowl with your hand for about 5 minutes until it is smooth. Wrap the dough in plastic wrap and let it sit for 30 minutes at room temperature. 
2. Heat a cast iron skillet or griddle on medium heat. Cut 2 8” rounds out of a plastic freezer bag. Divide the dough into roughly 12 golf-ball sized portions. Place them one a time between the 2 pieces of round plastic. Press them with a tortilla press or use your hands or a rolling pin to flatten them into 5-6” diameter discs. Peel back the top layer of plastic and transfer the tortilla to your hand then to the preheated skillet. 
3. Cook for 10 seconds then flip and cook for about 1 minute then flip again and cook for about 1 more minute to finish. The tortillas may puff up when you flip them, which is good. Let them puff up and then press them back down. Place cooked tortillas on a plate and cover with a towel, stacking them up as you go. Serve them warm or store them in a sealed bag or container in the fridge for up to 3 days or freeze them in a freezer bag for up to 6 months.

Notes

• Make sure to use masa harina, which is made from nixtamalized corn, not cornmeal, when making tortillas or the resulting tortillas may not hold together. For the tortillas pictured here I used a combination of yellow and blue corn masa which resulted in a reddish color. 
• Adjust the heat of the skillet as needed. If you are getting lots of dark spots quickly then lower the heat, if you are not getting any dark spots after 1 minute then raise the heat a tiny bit.

• Prep Time: 35 minutes
• Cook Time: 25 minutes

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.