Spicy Black Bean Enchiladas

Spicy Black Bean Enchiladas


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These enchiladas kick the spice up a notch with the cayenne pepper and lime. Enjoy these melty and flavorful enchiladas with family and friends to make it a true fiesta!

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Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

10 enchiladas


  • 1 Tbs. oil
  • 1 Tbs. butter
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 (15 oz.) can fire roasted diced tomatoes, drained
  • juice of 1 lime
  • 2 Tbs. sugar
  • 2 Tbs. cumin
  • 2 tsp. cayenne pepper
  • 2 Tbs. fresh cilantro, minced
  • 2 cans black beans, drained and rinsed
  • 1 C. brown rice, cooked
  • 10 small flour tortillas
  • 1 (15 oz.) can red enchilada sauce
  • 1 C. shredded pepper jack cheese

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In a large saute pan, heat the oil and butter until melted. Add the onion and pepper. Saute for about 4 minutes, or until the onion and pepper begin to soften. Add the garlic and stir for 30 seconds. Add the tomatoes, lime, sugar, cumin, cayenne, and cilantro and let simmer for 10 minutes. Add the black beans and rice and stir. Remove from heat. Preheat the oven to 350 degrees. Grease a 13x9 baking dish, and spread half of the enchilada sauce on the bottom of the pan. On a clean surface, lay out the tortillas and fill with the vegetable and bean mix. Roll into a cylinder and place them seam-down in the sauce. Pour the rest of the enchilada sauce on top of the tortillas and sprinkle with the shredded cheese. Tent the pan with foil and bake for 20 minutes. Remove the foil and let the cheese brown for about 5 more minutes before cooling.

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