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Final black bean and enchiladas dish

Black Bean Enchiladas with Saffron Rice

These Black Bean Enchiladas with Saffron Rice is sure to become as much of a hit in your home as it is in mine. The beans are sauteed in spices and and broth, before they are wrapped in soft tortillas and smothered with bright and flavourful enchiladas sauce. A bit of cheese grated on top adds some extra richness to the dish, and is beautifully complimented by the light yet savoury saffron rice. Although the final presentation looks fancy and complex, this delicious meal is easily put together in under 30 minutes, making it a great quick meal.
5 from 10 votes
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Course: dinner
Cuisine: American, Mexican
Keyword: beans, black beans, enchiladas, quick meals, tortilla
Prep Time: 2 minutes
Cook Time: 25 minutes
Total Time: 27 minutes
Servings: 4 people
Calories: 626kcal
Author: Anneke Silva

Equipment

  • Small sauce pan
  • Stainless Steel Pan
  • Potato Masher
  • Wooden spoon
  • Cheese grater
  • Baking Dish

Ingredients

Black Beans

  • 1 tbsp Extra virgin olive oil
  • 2 cans Black beans
  • 1 tbsp Chili powder
  • ¼ tsp Garlic powder
  • ¼ tsp Onion powder
  • ¼ tsp Dried oregano
  • ½ tsp Paprika
  • 1 ½ tsp ground Cumin
  • 3/4 tsp Kosher salt
  • 1/8 tsp Black pepper
  • 3/4 cups Chicken broth

Enchiladas Sauce

  • 3 tbs Extra virgin olive oil
  • 3 tbs All purpose flour
  • 2 tsp Chili powder
  • 1 tsp Cumin powder
  • ½ tsp Garlic powder
  • ¼ tsp Dried oregano
  • ¼ tsp Kosher salt
  • 1 pinch Cinnamon
  • 2 tbs tomato paste
  • 2 cups Chicken broth preferably homemade
  • 1 tsp Apple cider vinegar

Saffron Rice

  • 1 cup White rice I like basmati
  • 1 1/2 cups Chicken broth
  • 1 pinch Saffron

Black Bean Enchilladas

  • 7 Soft flour tortillas
  • 1 cup Shredded cheddar
US Customary - Metric

Instructions

Black Beans

  • Heat the oil on medium heat.
  • Drain and rinse the beans and add them to the pan.
  • Cook for 5 minutes until soft, then mash.
    Cook for 5 minutes until soft, then mash.
  • Add the seasoning and chicken broth.
    Add the seasoning and chicken broth.
  • Mix, and cook for another 3 minutes until the liquid is absorbed.
    Mix, and cook for another 3 minutes until the liquid is absorbed.

Saffron Rice

  • Rinse the rice thoroughly using a seive.
  • Pour the rice into a pot.
    Pour the rice into a pot.
  • Crush the saffron with a mortar and pestle.
    Crush the saffron with a mortar and pestle.
  • Add the saffron and chicken broth to the rice and mix.
    Add the saffron and chicken broth to the rice and mix.
  • Turn the heat to high until the water comes to a boil, the lower to simmer and cover with a tight lid.
  • Cook for 15 minutes.
  • Remove from the heat, and leave the rice covered and undisturbed for an additional 10 minutes before removing lid.
    Remove from the heat, and leave the rice covered and undisturbed for an additional 10 minutes before removing lid.
  • Uncover and fluff with a fork before serving.
    Uncover and fluff with a fork before serving.

Enchiladas Sauce

  • Heat the oil on medium heat then add the spices and flour.
    Heat the oil on medium heat then add the spices and flour.
  • Whisk for one minute then add the tomato paste.
  • Add the chicken broth while continuing to whisk.
    Add the chicken broth while continuing to whisk.
  • After you’ve worked out all the lumps, turn the heat up to medium high and continue to cook for 5 minutes.
  • Remove from the heat and add the vinegar. Mix again.
    Remove from the heat and add the vinegar. Mix again.

Black Bean Enchiladas

  • Preheat the oven to 375 F.
  • Pour 1/2 cup of the enchilidas sauce onto the bottom of the baking pan and spread to even.
  • One at a time, place 1/3 of a cup of black beans into each tortilla.
    One at a time, place 1/3 of a cup of black beans into each tortilla.
  • Spread into a line down the middle, then roll into a tube.
  • Place the enchiladas seam side down in the pan until finished.
    Place the enchilladas seam side down in the pan until finished.
  • Pour the rest of the sauce over the top of the enchilladas.
    Pour the rest of the sauce over the top of the enchilladas.
  • Grate the cheese, then spread over top of the sauce evenly.
    Grate the cheese, then spread over top of the sauce evenly.
  • Place the finished pan in the oven for 10 min, then broil for an additional 5 minutes.
    Place the finished pan in the oven for 10 min, then broil for an additional 5 minutes.

Nutrition

Calories: 626kcal | Carbohydrates: 75g | Protein: 17g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 1993mg | Potassium: 543mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1362IU | Vitamin C: 17mg | Calcium: 333mg | Iron: 6mg