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Mexican Smoky Black Beans Enchiladas
A smoky Mexican black bean enchilada dish with jalapeno, avocado and tomatillos, finished with cumin, chipotle in adobo and cotija cheese, served over flour tortillas.
Ingredients
Instructions
Drain and season the black beans, then bake them over medium-high heat until well browned, about 5 minutes.
Add the jalapeno, avocado and tomatillos, cooking until softened, about 8 minutes.
Stir in the cumin, chipotle in adobo and cotija cheese for 4 minutes.
Warm the flour tortillas separately.
Let the beans simmer for about 15 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the flour tortillas, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
