SNS Black Bean Enchiladas


  • 2 roma tomatoes
  • ¼ ounce cilantro 
  • 1 red onion
  • 2 limes
  • 2 long green peppers 
  • 2 cans black beans 
  • ½ cup sour cream
  • 8 gluten-free or corn tortillas 
  • 1 can mild red enchilada sauce 
  • 2 cups Mexican blend cheese 
  • 1 avocado 
  • 1 Tbsp cumin
  • 2 tsp garlic powder 
  • 2 Tbsp grass-fed butter 


Preheat oven to 475° 

  • Dice tomato, cilantro, onion, and pepper
  • In a medium bowl combine tomato, cilantro, 4 tablespoons onion, a squeeze of lime, salt and pepper 
  • Drain beans over a bowl and reserve the liquid
  • In a small bowl add sour cream, squeeze of lime, and water until you reach a crema consistency for easy drizzling


  • In a medium saucepan (over medium heat) drizzle olive oil, add peppers, and sauté 3-4 minutes. Add remaining onion and cook for 2-4 minutes. Add cumin, garlic powder, 3 tablespoons black bean liquid, and ⅔ of black beans. Cook for 3-5 minutes until fragrant. Season with salt and pepper. Set aside or leave it on warm. 
  • In a medium saucepan (over medium heat) drizzle olive oil, add remaining beans and 5 tablespoons of the reserved bean liquid — stir until warmed through. Add 2 tablespoons of grass-fed butter, and stir over low heat. Mash with a potato masher until the consistency of refried beans. 


  • Spread a spoonful of mashed beans over a tortilla, and place a spoonful of bean and pepper mix on one end of the tortilla — then roll.
  • Place seam side down in a 9×13 baking dish. Continue for all 8 tortillas. 
  • Cover with enchilada sauce and sprinkle cheese on top.
  • Bake at 475° for 7 to 8 minutes until bubbly and cheese is starting to brown. 
  • Dress with pico, avocado, and crema — and serve!

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