These Mexican inspired Chicken Black Bean Enchiladas are saucy, cheesy and a fun twist on taco Tuesday that will feed your entire family!
I’ve been wanting to create this recipe for years, but to be honest, I have only ever had enchiladas once in my life. So, I was relying purely on instinct when creating this recipe. I knew the basic components that were in this recipe, so how hard could it be, right? Stuffed tortillas, tomato sauce, cheese and toppings, sounds pretty simple! I just had to decide what I wanted to stuff my tortillas with. I decided to go with chicken! Pro tip: this recipe is also a great way to use up leftover roasted chicken. And, of course you’ve gotta add some beans, what’s an enchilada without beans?
Enchiladas are traditionally made with corn tortillas and stuffed with a variety of meats, beans, cheese and vegetables, then rolled up and placed in a casserole dish covered with a chili pepper sauce and baked in the oven. I wanted to keep to the traditional recipe as much as possible, and had my heart set on using 100% corn tortillas. I tried making the enchiladas first with corn tortillas, but I found them to be more stiff and hard to roll while keeping all the stuffing inside. The next best option was using spelt and kamut tortillas, which I found at the health food store. These were great – much more forgiving and easy to work with, as they rolled up nicely and tasted delicious. You are welcome to use any flour tortilla that you prefer.
But enough about the stuffing and what tortillas to use. Let’s talk about the sauce!! For me it was all about the sauce! Often times when I’m creating new recipes (especially one I’ve never had before or only had once) I try to imagine the flavours I’m trying to go for and what I need to add to make it taste a certain way. I knew I wanted a deep roasted and spicy flavour, so I decided to go with chipotle peppers in adobo sauce. I’ve been wanting to use chipotle peppers in adobo sauce for a while now, so this was the perfect opportunity! I love the bold and distinct smoky flavour of this sauce. If you’re not familiar with chipotle peppers in adobo sauce, I highly recommend you give it a try. You can find them in small cans at most grocery stores, or purchase on amazon here.
Surprisingly, this sauce came together perfectly on my first try! Well almost…I did end up adding more broth and tomato paste in the second round, but mostly because I felt like the recipe needed just a little bit more sauce. Some days you nail it on the first try, other days, even on your fourth attempt at a cookie recipe you end up with something that resembles a cookie, but crumbles like dry sand. So I’ll take this win!!
Even though this is a chicken and black bean enchilada, you can easily swap these out for your favourite ingredients, such as ground beef, turkey, or fish. If you’re looking for a vegetarian option you can use grilled tofu or roasted sweet potatoes and swap the black beans for pinto beans. Let me know in the comments below what ingredients you love to use when making your enchiladas.
If you make these Chicken Black Bean Enchiladas, be sure to share a photo on social media and tag me @healthnutnutrition #healthnuteats so that I can see your creations!
For more easy week night meals check out my Simple Cauliflower Tacos, Crispy Baked Chicken Wings 3 Ways, and 10 Minute Cashew Chicken Stir-Fry.
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If you want to use corn tortillas, which are totally my favorite for enchiladas, you Have to fry you tortilla first in oil for about 2-4 minutes. You almost want to cook it so it’s very soft and mailable for assembly. Not sure if you tried that 🙂
Oh thanks for the tip! I’ll look at trying that next time.
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