by The Culinistas

Cinco de Mayo is coming up and this gluten-free Tex Mex Black Bean Enchilada recipe is our numero uno. Neatly packed rows of enchiladas, packed with flavor thanks to our signature Culinista spices, get topped with cheddar (read: Tex Mex) and baked to perfection. Finish it off with a hit of fresh cilantro and lime, pour yourself a marg, and dig in.

Not into Tex Mex? Maybe not yet, but even The New York Times is featuring it.

Chef tips:

– When charring the poblano, turn the pepper every 1-2 mins to ensure an even char all around.

– When rolling the tortillas, be sure they are heated so they are pliable. Handle them as little as possible to prevent any tears. You may want to scoop filing onto all of them so you can roll them & set them up next to each other quickly in the casserole so they do not unfurl. A measuring cup will ensure all tortillas are filled with the same amount for even pieces.

Tex Mex Black Bean Enchiladas

Prep Time 25 mins 

Cook Time 40 minutes  

Serves 2 to 4

2 (15 oz) cans black beans

5 TB olive oil, divided, plus more for greasing

4 TB tomato paste 

1½ tsp cumin, ground, divided

1 tsp cayenne, divided

1 tsp Mexican oregano

1½ TB lime juice
1 large poblano pepper

2½ cups cheddar cheese, grated, divided

7-8 soft corn tortillas

Salt & pepper, to taste

Cilantro, for serving

Lime, cut into wedges, for serving

1. Strain the black beans & reserve the bean liquid (aquafaba). Mash 1 cup of the black beans & set aside along with the remaining 2 cups whole beans.

2. Make the sauce: In a saucepan, heat 3 TB oil over medium heat. Add tomato paste; cook to a dark red color & it starts to separate, 3-4 mins.

3. Add 1 tsp cumin, ½ tsp cayenne & Mexican oregano; cook until fragrant, 1 min.

4. Add ½ cup reserved bean liquid, mashed black beans & 3 cups water. Bring the mixture to a boil & reduce heat. Simmer until it has reduced by ⅔ & thickened to a sauce consistency, 10-15 mins. Season the sauce with lime juice & salt. 

5. Preheat oven to 375ºF.

6. Make the filling: Blister the poblano pepper directly over a burner at medium high heat. Transfer the pepper to a bowl, cover & let sit until cool enough to handle. Peel the charred skin off the pepper & remove the stem & seeds. Roughly chop the pepper & add to a medium bowl.

7. In the same bowl, add remaining whole black beans, remaining 2 TB oil, remaining ½ tsp cumin, remaining ½ tsp cayenne, 1½ cups cheese, salt & pepper.

8. Prepare baking dish: Grease an 8×8 oven safe baking dish with oil. Pour ½ of the sauce evenly over the dish.

9. Roll the enchiladas: Working one at a time, lightly toast a tortilla over a burner, 30-60 secs. Fill each tortilla with a heaping ¼ cup filling, roll to enclose completely. Starting from any side of the baking dish, nestle the stuffed tortilla into the sauce. Repeat the process until the pan is full & all the filling is used. 

10. Pour the remaining sauce down the middle, leaving some edges of the enchiladas without sauce. Sprinkle the remaining 1 cup cheese on top of the sauce. 

11. Bake the enchiladas until the filling is warmed all the way through & the cheese has melted, 20-25 mins. Serve with cilantro & lime.

Cumin & Cayenne never go out of style. Check out our eComm shop to purchase our favorite brand.