Black Bean Enchiladas with Salsa Verde

Black Bean Enchiladas With Salsa Verde Recipe

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A delicious vegetarian enchilada dish with homemade Salsa Verde.


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makes 8 enchiladas
30 Min
10 Min


  • 1 c
    onion, chopped
  • 1 Tbsp
    olive oil
  • 3
    garlic cloves, chopped
  • 1 tsp
    dried oregano
  • 2 can(s)
    15-oz. cans black beans, rinsed and drained
  • 1
    chipotle chili in adobo sauce
  • 1 Tbsp
    adobo sauce (from canned chipotle chilies in adobo sauce)
  • 1/2 tsp
    kosher salt
  • 1/4 c
    chicken broth
  • 1/2 c
    monterey jack cheese, shredded
  • 8
    6" yellow corn tortillas
  • 2 Tbsp
    olive oil
  • 2 c
    salsa verde (see recipe below)
  • 1/2 c
    queso fresco cheese, crumbled (can sub feta cheese, if needed)

  • 1 lb
    tomatillos, husked and halved
  • 2
    poblano chilies, seeded and halved
  • 1/2 c
    onion, chopped
  • 1 Tbsp
    vegetable oil
  • 3
    garlic cloves, minced
  • 1/2 c
    fresh cilantro leaves
  • 1/2 c
    flat-leaf parsley leaves
  • 1 Tbsp
    fresh lime juice
  • 1 tsp
    kosher salt
  • 1/2 c
    chicken broth

How to Make Black Bean Enchiladas with Salsa Verde


  1. Preheat oven to 400 degrees. In a large nonstick skillet, saute onion in oil over medium-high heat for 3 minutes. Add garlic and oregano and continue to cook 1 minute.
  2. Puree half of the black beans, the chipotle chili, adobo sauce and salt in a food processor. Combine onion mixture, remaining whole beans, broth and shredded cheese with the bean puree.
  3. To make Salsa Verde: Broil tomatillos and chilies in oven. Saute onion in oil over medium-high heat for 3 minutes. Add garlic and saute 1 minute. Remove membrane from poblano peppers. Place tomatillos, chilies, onion and garlic in a food processor; pulse until chopped. Add herbs, lime juice and salt. Gradually add broth; process until smooth.
  4. Fry corn tortillas in a little oil to soften and seal them. Make sure oil is hot enough so they don't get saturated with oil.
  5. Dip corn tortillas in sauce one at a time while filling them with a generous 1/2 cup of bean mixture and then roll up. Continue until all 8 enchiladas are completed. Place a small amount of salsa verde to just barely cover the baking dish and line each enchilada side by side (seam side down). Top with 1 cup salsa verde and crumbled queso fresco. Bake enchiladas for 10 minutes.

Printable Recipe Card

About Black Bean Enchiladas with Salsa Verde

Course/Dish: Tacos & Burritos
Main Ingredient: Beans/Legumes
Regional Style: Latin American
Dietary Needs: Vegetarian Diabetic
Other Tag: Quick & Easy

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