Enchiladas with Black Bean Sauce


Enchiladas with Black Bean Sauce

: )

As you know we move this week and Josh’s birthday falls in the mix of it and also the day before we travel.  So with all the busyness going on I wanted to be sure to make him a nice dinner this weekend as an early birthday celebration.  He loves Mexican food just like my parents so I figured this was a good road to go down.  Enchiladas are always one of his favorites, but the thought of enchilada sauce was not quite doing it with the prospect of heartburn.  (Luckily I have had very little and I attribute this to the smartness of my eating).  So after talking with my mom and thinking it through I decided to go ahead and make him enchiladas but with a black bean sauce instead of enchilada sauce.  I didn’t put too much thought into it and kept the meal simple.  It turned out delicious.  I opted for a vegetarian version and but for Josh’s half I topped it with ground buffalo.  For the filling I used cottage cheese, corn, and mild green chiles.  Cottage cheese is a technique I learned from my dad I have come to use this as my preferred filling.  The tortillas we picked up from the farmer’s market and they were freshly made so I left them out of the fridge.  This meant I didn’t have to heat them for them to be pliable enough to assemble.  Good eats!

Onions sautéing for black bean sauce

Cumin, Chili Powder, Salt, and Black Beans added

Pureed after simmering for a bit

Cottage Cheese, Corn, Green Chile filling

Assembled enchiladas

Topped with black bean sauce

Browning Ground Buffalo with Chili Powder, S&P

Topping half the baked enchiladas with the buffalo

And lastly melting a bit of cheese on top

Delicious Enchiladas!


Enchiladas with Black Bean Sauce

  • 1 large onion, chopped
  • olive oil
  • 25 oz can black beans
  • 1/2-1 cup water
  • 1/2 t cumin
  • 1/2 t chili powder
  • salt
  • 16 oz. cottage cheese
  • 1 1/2 cups frozen corn, cooked and drained well
  • can chopped green chiles
  • 10-12 corn tortillas
  • cheddar cheese
  • 1/2 lb ground buffalo
  • chili powder
  • s&p
  1. First make the black bean sauce.  Over low heat in a saucepan add some olive oil and the onion.  Allow to cook for 20-30 minutes until super soft.  Add the can of black beans with their liquid, water, cumin, chili powder, and salt.  Bring to a simmer and cook for another 20 minutes or so.  Taste test and season more if necessary.  Puree with an immersion blender.  (I had leftover sauce which I froze for a future meal, you can always use a 15 oz can of beans to prevent the leftovers).
  2. Make the filling.  Mix corn, cottage cheese, and green chiles.
  3. In a large pyrex dish spread a layer of the black bean sauce.
  4. Assemble enchiladas by placing a bit of filling in each one and rolling them up as tight as possible without the tortillas cracking.  Fill the pyrex.  I luckily had the perfect amount of filling to make a full pan of enchiladas.
  5. Top enchiladas with a generous amount of black bean sauce.
  6. Bake in a 350° oven covered with foil for 30 minutes until heated through.
  7. Meanwhile if you are making a meat version brown the ground buffalo in a bit of olive oil with chili powder and s&p.
  8. Once the enchiladas are hot remove from oven, uncover, and top with ground meat.  Lastly grated cheddar cheese over the enchiladas and broil briefly until cheese is melted.


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