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Black Bean Tacos or Enchiladas Recipe

Mexican · Main course · 35 min total

These versatile black bean tacos or enchiladas are packed with flavor, easy to make, and perfect for a quick weeknight dinner. The filling works beautifully in either preparation.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 cans (15 oz each) black beans, drained and rinsed
• 1/2 cup vegetable broth or water
• Salt and pepper to taste
• 8 small corn or flour tortillas (for tacos) or 8 large tortillas (for enchiladas)
• Optional toppings: shredded lettuce, diced tomatoes, avocado, sour cream, cheese, cilantro, salsa

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and jalapeño, cook for 1 minute until fragrant.
3. Stir in cumin and smoked paprika, cook for 30 seconds.
4. Add black beans and vegetable broth. Bring to a simmer, then mash about half the beans with a potato masher or fork until mixture is thick but chunky.
5. Season with salt and pepper. Cook for 5 minutes, stirring occasionally, until heated through.
6. For tacos: Warm tortillas. Fill each with bean mixture and desired toppings. Serve immediately.
7. For enchiladas: Preheat oven to 375°F. Spread 1/2 cup enchilada sauce in a baking dish. Fill each tortilla with bean mixture, roll up, and place seam-side down in dish. Top with remaining sauce and cheese. Bake 15-20 minutes until bubbly.

Tips

• For extra flavor, add a squeeze of lime juice to the bean filling.
• Leftover filling can be refrigerated for up to 3 days or frozen for 1 month.
• To make vegan enchiladas, use dairy-free cheese and sour cream.

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