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Enchiladas are a beloved staple in Mexican cuisine, known for their versatility and the comfort they bring to the table. Among the myriad of enchilada variations, Spicy Hatch Chili Black Bean Enchiladas stand out for their unique flavor profile and health-centric ingredients. This dish marries the earthy richness of black beans with the vibrant, smoky heat of Hatch chilies, making it a delightful option for both casual weeknight dinners and festive gatherings.

Hatch Chili Black Bean Enchiladas

Experience the delicious world of Spicy Hatch Chili Black Bean Enchiladas with this easy recipe that combines the earthy richness of black beans and the vibrant heat of Hatch chilies. Perfect for any occasion, these enchiladas are not only satisfying but also packed with protein, fiber, and essential vitamins. With customizable spice levels and vegetarian-friendly ingredients, they’ll impress both plant-based eaters and meat lovers alike. Enjoy a flavorful, health-conscious meal that’s sure to become a favorite!
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Ingredients
  

1 can (15 oz) black beans, drained and rinsed

1 cup roasted Hatch green chilies, diced (fresh or canned)

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded Monterey Jack cheese (plus extra for topping)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

8 corn tortillas

2 cups red enchilada sauce (store-bought or homemade)

1/4 cup fresh cilantro, chopped (for garnish)

1/2 cup sour cream (for serving, optional)

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C).

    Prepare the filling: In a large mixing bowl, combine the black beans, diced Hatch chilies, corn, half of the Monterrey Jack cheese, cumin, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Mix until well combined.

      Warm the tortillas: Heat a skillet over medium heat and lightly warm each tortilla for about 30 seconds on each side until pliable. Alternatively, you can wrap them in a damp paper towel and microwave for about 30 seconds.

        Assemble the enchiladas: Spread a thin layer of red enchilada sauce at the bottom of a greased 9x13-inch baking dish. Take one tortilla, place a generous spoonful of the black bean mixture in the center, roll it up tightly, and place it seam-side down in the baking dish. Repeat until all tortillas are filled and placed in the dish.

          Add sauce and cheese: Drizzle the remaining enchilada sauce over the top of the rolled enchiladas, ensuring they are well covered. Sprinkle the remaining Monterrey Jack cheese evenly on top.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

              Garnish and serve: Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with sour cream on the side, if desired.

                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | Serves 4-6