My birthday is this Friday, so I’m officially declaring it Birthday Week here at Hello Little Home!
And what would a birthday be without some good food, right? Personally, I love Mexican food for any sort of celebration or otherwise. It’s just so festive and fun, especially if you throw a few margaritas into the mix.
One of my favorite Mexican meals is Black Bean and Cream Cheese Enchiladas. I’ve been eating these enchiladas since college, when a friend introduced me to the recipe. Over the years, I’ve put my own personal spin on the recipe and even created my own enchilada sauce.
You are going to love these enchiladas! Serve them for your next birthday celebration or even on a regular old weeknight … either way, they are delicious!
These enchiladas are creamy, just a little spicy, and easy to make (I promise). I definitely recommend you try making the enchilada sauce. It’s comes together quickly and is so good (picture me licking the spoon!). If you are in a hurry though, store bought enchilada sauce or even salsa works great, too.
- 2 tbsp. olive oil
- 2 garlic cloves, minced or pressed
- 2 tbsp. flour
- 2 tbsp. chili powder
- 1 1/2 cups vegetable broth
- 1 15-oz. can tomato sauce
- 1 tsp. cumin
- 1 tsp. oregano
- 2 tsp. olive oil
- 2 garlic cloves, minced or pressed
- 1 tsp. cumin
- 1/2 tsp. oregano
- 2 15-oz. cans black beans, drained but not rinsed
- enchilada sauce
- prepared black beans
- 1 8-oz. package cream cheese (I use light or Neufchâtel)
- 12 corn tortillas
- 6 oz. shredded Mexican-blend cheese (mine was a mix of mild cheddar and Monterey Jack)
- cilantro and sliced avocado for serving, optional
- salt and pepper
Preheat oven to 350 degrees.
Prepare enchilada sauce first. Heat 2 tbsp. olive oil over medium heat in a medium skillet. Add garlic and saute until fragrant, 30 seconds to 1 minute. Whisk in flour and chili powder and cook, stirring constantly, for 2 minutes. Slowly whisk in vegetable broth until smooth, and then stir in tomato sauce, cumin, and oregano. Reduce heat and simmer for 15 minutes. Remove from heat and season to taste with salt.
While the enchilada sauce is simmering, start the black beans. Heat 2 tsp. olive oil over medium heat in a large skillet. Add garlic, cumin, and oregano. Cook, stirring constantly, for 1 minute or until fragrant. Add black beans to skillet and stir until well combined. Turn off heat and, using the back of a spoon, smash about 1/2 of the black beans. Basically, you want the beans to hold together. Add a little water to the beans, if they are dry. Season with salt to taste and set aside.
To assemble the enchiladas, start by covering the bottom of a 9 x 13-inch baking dish with a thin layer of enchilada sauce. Lay out the cream cheese, black beans, and tortillas so they are all within easy reach during assembly.
Next, you’ll heat the tortillas so they don’t crack when you roll them. Heat a small non-stick skillet over medium-high heat. When hot, add a tortilla to the dry skillet. After about 30 seconds to 1 minute, carefully test the tortilla with your finger. If it feels warm, grab it and quickly flip it over. Cook for a few seconds on the other side – the tortilla should be heated through and flexible – and then remove from skillet. I use my fingers, but feel free to using tongs if the tortillas get too hot for you to handle comfortably.
Spread 1/12 of the cream cheese down the middle of the tortilla and top with 1/12 of the black beans. Roll tortilla up tightly and place in baking pan. Repeat with remaining tortillas.
Tips for quick assembly: when you remove the hot tortilla from the skillet, add the next tortilla to the skillet. Assemble the enchilada and place it in the pan. Then, flip the tortilla in the pan, cook it for a few more seconds, remove it from the pan, and repeat the same process. It’s fast and efficient! Also, turn down the burner a bit if the skillet gets too hot and starts steaming.
After you’ve filled all the tortillas and placed them in your baking pan, top them with the remaining enchilada sauce. Sprinkle with cheese and place in oven.
Bake enchiladas for 30 minutes or until hot. Serve topped with chopped cilantro and sliced avocado, if desired. Enjoy!
P.S. Help celebrate my birthday at my Link Party! Link up all your best posts: recipes, DIYs, tips, fashion, etc… anything goes!
I’m linking up with Much Ado About Monday, Time to Sparkle, The Scoop, Tweak It Tuesday, Tuesday’s Treasures, Tip Me Tuesday, Awesome Things Tuesday, Take-A-Look Tuesday, Brag About It, Tasty Tuesdays, The Makers, Wine’d Down Wednesday, The Wednesday Roundup, Lovely Ladies Linky, Your Whims Wednesday, SNAP! Show & Tell, Work It Wednesday, Creative Inspirations, Create It Thursday, Live Laugh Linky, Pin It Thursday, Link’n Blogs, Eat. Create. Party!, Inspiration Gallery, The Creative Connection, Flaunt It Friday, Craft Frenzy Friday, Inspire Me Please, Fridays Unfolded, Frugal Friday, Pinworthy Projects Party, The Party Bunch, Get Crafty Friday, Best of the Weekend, Link Party Palooza, Saturday Show & Tell, Saturday Sparks, G’Day Saturday, Saturday Showlicious Craft & Recipe Showcase, Get Schooled Saturday, Show Stopper Saturday, Saturday Night Fever, Suburbs Mama’s Sunday Linky, Think Pink Sunday, Link It or Lump It, Sunday Best Showcase, It’s Finally Friday Link-a-Long, and Craft-O-Maniac Monday.