This is a recipe I’ve adapted from The Kitchn .

These Black Bean Enchiladas are easy and fast to make and really flavourful. The filling makes enough for 16 enchiladas, so I usually freeze half of the filling for another time. If you want, they work well with shredded chicken in place of the beef, but I find they are just tastier with the beef. I make them with a mild salsa, but if you like a spicier kick feel free to use a hotter salsa and/or more chili powder and cumin in the filling.

I like to serve the enchiladas with cremefraiche/low fat kwark, refried beans and a home-made guacamole.

Serves 6-8

If you make the enchiladas with shredded cooked chicken breast, 1 jar of salsa and 150 g 30+ cheese it is 11 SP per serving of two enchiladas.



  • 500 g lean minced beef
  • 1 red onion
  • ½ red or yellow bell pepper
  • 1 can of black beans, drained and rinsed (drained weight 265 g)
  • 1 small can of corn, drained (drained weight 140 g)
  • 1 tsp chili powder
  • ½ tsp cumin powder
  • 3/4 tsp fine salt
  • freshly ground pepper
  • 1 cup shredded cheese


  • 16 flour tortillas
  • 2 jars of mild salsa (460 g total)
  • ½ cup shredded cheese


Preheat oven to 180C.

Finely chop the onion and cut the bell pepper in small blocks. Add onion, bell pepper, beans, corn, salt, cumin and chili powder to a large mixing bowl.

Brown and break apart the minced beef in a hot pan. Add the browned meat and the shredded cheese to the bowl and mix everything well.

Warm the tortillas in the microwave for 30-60 seconds. This makes them easier to fold. I tend to do them in 1 or 2 batches.

If using the full amount of salsa pour ½ of the salsa into an oven-proof baking dish and spread out evenly. If using only 1 jar of salsa, lightly grease the baking dish or spray it with a baking spray.

Roll each tortilla around 1/3 cup filling and nestle them side by side in the baking dish.

Cover the tortillas with 1 jar of salsa and cover the baking dish with aluminium foil.

Bake for 40 minutes. Remove from oven and take off the foil cover. Sprinkle the ½ cup of shredded cheese over the dish and return to the oven without the foil. Bake for 10-12 minutes until cheese is melted and golden.

Serve with desired side dishes.


Both the filling, the unbaked and the baked tortillas freeze well.