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Chicken Black Bean Enchiladas

This Mexican inspired enchilada is saucy, cheesy and a fun twist on taco Tuesday that will feed your entire family!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4
Author: Nikole Goncalves


  • 2 350g poached chicken breasts, shredded
  • 1 15 oz can black beans, rinsed and drained
  • 1 cup shredded cheese divided
  • 6 to 8 medium tortillas


  • 1 tablespoon extra virgin olive oil
  • 1 medium onion chopped
  • 4 clove garlic chopped
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 2 ½ cups low sodium chicken broth
  • ⅓ to mato paste
  • 1 tablespoon pure maple syrup
  • 2 tablespoons adobo sauce
  • 1 to 2 chipotle peppers from the canned adobo sauce
  • Pinch of sea salt and pepper
  • 1 tablespoon arrowroot flour


  • Fresh cilantro
  • Ripe avocado


Make the Sauce

  • In a large pan, heat the olive oil on medium heat and saute the onions and garlic for 3 minutes. Add the onion powder, cumin, paprika and saute for 30 seconds. Pour in the broth, tomato paste, adobo sauce, maple syrup and add 1 to 2 chipotle peppers (depending on your spice tolerance) and add a pinch of salt and pepper. Stir and bring to a boil, reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
  • Remove sauce from heat and pour into a blender. Blend for about one minute. Pour the sauce back into the pan, and keep on low heat.
  • In a small bowl, stir the arrowroot powder with 2 tablespoons of the sauce. Add and stir into the rest of the sauce. Cook on medium-low heat for 2 minutes, stirring continuously until sauce thickens.


  • Preheat the oven to 350℉.
  • Spread one tablespoon sauce at the bottom of a 9 X 13-inch baking sheet.
  • Set up an assembly station with the tortillas, chicken, beans, cheese and sauce. Lay out tortilla and spread 1 tablespoon sauce over the surface of the tortilla. Add ¼ cup of shredded chicken in a line down the middle of the tortilla, then add 2 tablespoons of black beans and 1 tablespoon cheese. Roll up tortilla and place in the baking dish. Repeat with remaining ingredients. Pour remaining sauce on top of tortillas, and sprinkle with remaining cheese.
  • Bake uncovered for 20 minutes. Remove from oven and serve immediately garnished with fresh cilantro and avocado. Store any leftovers in an airtight container for up to 3 days in the fridge.