Go Back
Spiderweb Black Bean Enchiladas
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Skillet
  • 9x13 Baking Dish
  • Oven

Ingredients
  

  • 8 corn tortillas
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 cups red enchilada sauce
  • 2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 tablespoons chopped cilantro

Instructions
 

  • Preheat the oven to 375°F and lightly grease a 9x13 baking dish.
  • Heat a skillet over medium heat and cook the onion and garlic until soft, about 4 minutes.
  • Stir in the black beans, cumin, chili powder, and salt. Cook for 3 minutes, then remove from heat.
  • Warm the tortillas briefly so they are flexible. Spoon the bean mixture down the center of each tortilla, add a little cheese, and roll them up.
  • Place the rolled tortillas seam side down in the baking dish. Pour the enchilada sauce evenly over the top and sprinkle with the remaining cheese.
  • Bake for 20 minutes until the cheese is melted and bubbly.
  • Let the enchiladas cool for 5 minutes. Place the sour cream in a small zip bag, snip off one corner, and pipe circles across the top. Drag a knife through the circles to form a web pattern.
  • Sprinkle with cilantro before serving.

Notes

Pipe the sour cream web right after baking while the surface is still warm so the lines stay clean. If you want less spice, use mild enchilada sauce and reduce the chili powder by half. Leftovers reheat well in a 350°F oven for 10 minutes; add a fresh dab of sour cream if the web has faded.
Course: Main Course
Cuisine: Mexican
Equipment: Skillet, 9x13 Baking Dish, Oven