Over the summer, I updated my roasted salsa verde recipe and after blending it into a creamier sauce, I realized I had the perfect enchilada sauce on my hands. These enchiladas verdes take a little time to make but are well worth it. Additionally, they can easily be made ahead of time. The black bean mixture is also one of my favorites because of its versatility in everything from tacos to nachos. So, if enchiladas aren’t really what you’re looking for, try the salsa verde with black beans on tacos, tostadas or quesadillas instead!Print
One of my favorite enchilada recipes, the homemade salsa verde makes for a perfect enchilada sauce as well as a great salsa.
- 1 recipe for salsa verde
- 2 cups black beans (with liquid)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 6 to 8 corn tortillas (warmed)
- 1/3 cup minced red onion
- 1/3 cup minced red pepper
- 2 ounces shredded jack cheese
- Prepare the salsa verde as directed.
- Drain about half the liquid from the black beans. Place beans in a pan with the cumin, coriander, garlic powder, and chili powder. Heat over medium-low heat until the majority of the liquid has been absorbed.
- Preheat oven to 375˚ F.
- In an 8″ square pan, pour approximately 1 cup of the salsa. Assemble the enchiladas by spreading a spoonful of black beans in the center of the tortilla. Sprinkle with a tablespoon of onion and pepper. Roll and place seam-side down. Continue with remaining black bean mixture and tortillas.
- Pour salsa verde over the tortillas until they are mostly covered then sprinkle with the cheese. Bake for 25 to 30 minutes or until the cheese is browning and bubbling.
Tips and Tricks: Enchiladas are one of my favorite freezer meals. Prep ahead of time and freeze for whenever you need a quick weeknight dinner.
Nutrition: See the information.
- Calories: 513
- Sugar: 3
- Sodium: 535.2
- Fat: 12.2
- Carbohydrates: 79.2
- Fiber: 22
- Protein: 26
- Cholesterol: 25.2
I think one of the things I love most about enchiladas is the endless variations you can have. I think if I shared every variation, I’d probably be sharing an enchilada recipe weekly. There are a few simple things I change up regularly, but I always stick with this salsa verde.
Vegan: These enchiladas can be made without cheese. Just let the enchiladas bake and top with fresh avocado.
Lentils: Swap out the black beans for lentils- they won’t get as creamy but lentils are a solid choice.
Greens: Add spinach, kale, or chard to the filling- a great way to boost the filling!
I may be repeating myself, but black beans are a staple. As such, I recommend always keeping them on hand. We eat some form of Mexican food at least once a week and black beans a perfect complement. So, if you’re not sold on black beans, here are a few more recipes to reassure you they’re a good idea.