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Fare Isle | Black Bean Enchiladas with Green Chile Sauce
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5 from 1 vote

Black Bean Enchiladas with Green Chile Sauce

Delicious cheesy enchiladas with a spicy black bean filling and vibrant green chile sauce.
Prep Time20 minutes
Cook Time28 minutes
Total Time48 minutes
Course: Dinner
Cuisine: Mexican
Keyword: cilantro, lime, garlic, apple cider vinegar, cumin, coriander, oregano, enchiladas, black beans, green pepper, green chiles, jalapeño pepper, corn, paprika, tortillas, mozzarella
Servings: 6 servings
Author: Kaity Farrell

Ingredients

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

  • 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.

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