My brother claims to be a great chef, a culinary guru, a cordon blue master. He claims that he can outcook anyone in the family, including myself, his wife and even my mom (gasp!). The family rarely gets to taste his “out of this world” stuffed bell peppers or his “famous” enchiladas! Maybe ONCE… maybe we’ve tried each dish once. And do I dare say, at the risk of inflating his ego, that both the stuffed peppers and the enchiladas were pretty darn amazing. Enough so that I kept my pride in check and asked him for the recipes. I have since adapted the recipes to make them my own, because at the end of the day, my pride prevents me from using his exact recipe!
This recipe for Black Bean Enchiladas incorporates a sauce inspired by my brother’s flavorful enchilada sauce as well as a gluten-free version of enchilada sauce that my sister in law makes and a simple, easy-to-make enchilada sauce by RecipeGirl.
The result is Black Bean Enchiladas that are bold in flavors and packed with nutrition. And the best part is that the enchilada sauce is made from scratch and does not have artificial food colors that are often found in canned enchilada sauces. Yippee!
The black beans in these enchiladas can be substituted with Vegetarian Refried Beans cooked in an Instant Pot. In fact, the black beans are cooked in the Instant Pot as well. They are just kept whole. Also check out my recipe for Avocado Tomatillo Salsa to give this dish a nice, tangy kick.
Products used in this recipe (see Disclaimer)