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Skinny Bitch Tuesday: Spicy Black Bean Enchiladas

Spicy Black Bean Enchiladas

It’s Skinny Bitch Tuesday! Today is our last day in Cleveland. Tomorrow morning, we head to Montreal because I have a conference for work. I’m sad to leave family, but it’s time to get back down to business!

For today’s Skinny Bitch post, Jennifer chose the Spicy Black Bean Enchiladas. You know I love Mexican food so I was pretty excited to make these enchiladas! I made them the day before I was heading out of town so my creative juices were not flowing and I just made the recipe as it is in the cookbook. I thought these enchiladas were really good. Just the right amount of spice!

I only have one complaint about this recipe. The sauce. It’s tasty, but I found it to be too thick and by the time I took my enchiladas out of the oven, they were a little dry. I think they would taste better if the sauce were thinner. I would definitely make these again, but I think I will try adding some tomato sauce to thin out the sauce a bit.

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Spicy Black Bean Enchiladas

Yield: serves 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes


  • 1 tbs. olive oil
  • 1/2 white or yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/4 tsp. red pepper flakes
  • 2 cans black beans, drained and rinsed
  • 2 canned chipotle peppers (or 1 chipotle pepper in adobo sauce)
  • 1 cup diced tomato
  • salt and pepper, to taste
  • 1/2 cup shredded cheese (or vegan cheese)
  • 12 tortillas, warmed
  • 2 tbs. chopped fresh cilantro
  • tomato sauce (optional; to thin out sauce if necessary)


  1. Preheat oven to 350 degrees. In a medium sauce pan, heat 1 tbs. olive oil on medium high heat. Add the bell pepper and cook for about 6 minutes. Add in the chili powder, cumin, and red pepper flakes. Then add in the black beans and stir. Add salt and pepper to taste.
  2. Add a little less than half of the black bean mixture into a food processor. Set the remaining black beans aside. Add the diced tomatoes and chipotle peppers into the food processor. Blend until smooth. If the sauce seems thick, add in some tomato sauce to thin it out. Add more salt and pepper to taste, if desired.
  3. In a 9x13 baking dish, pour some of the sauce into the bottom of the dish and spread evenly just to cover the bottom. Fill each warmed tortilla with about 2-3 tbs. of the black beans from the pan. Roll and place into the dish, seam side down. Pour the remaining sauce on top of the tortillas. Sprinkle the cheese evenly over the top. Bake for about 40 minutes or until it bubbles. Serve with cilantro, sour cream, etc.

Spicy Black Bean Enchiladas

Don’t forget to check out what the other Skinny Bitch gals made!

Claire of The Realistic Nutritionist

Jennifer of Peanut Butter and Peppers

Michelle of The Healthy Bites


27 Responses to “Skinny Bitch Tuesday: Spicy Black Bean Enchiladas”

  1. #
    Choc Chip Uru — July 10, 2012 at 6:43 am

    These enchiladas look so incredibly delicious, its hard to believe I could be a skinny b wih them :D

    Choc Chip Uru

  2. #
    Choc Chip Uru — July 10, 2012 at 6:46 am

    These enchiladas look so gorgeous :D

    Choc Chip Uru

  3. #
    Cassie — July 10, 2012 at 9:11 am

    Totally my kind of enchilada. Love this!

  4. #
    Colleen, The Smart Cookie Cook — July 10, 2012 at 9:23 am

    I’m basically drooling over these. They sound sooo good! The perfect vegetarian meal. Gorgeous photos too!

  5. #
    Ramona — July 10, 2012 at 10:26 am

    Looks like a hearty and delightful enchilada!! :) I like my enchiladas saucy…. I would need more sauce too.

  6. #
    claire @ the realistic nutritionist — July 10, 2012 at 10:52 am

    Yours turned out SO MUCH PRETTIER than mine. OH my gosh. Look divine!

  7. #
    Food 4 Less — July 10, 2012 at 2:08 pm

    Those look really good! Gonna have to try that recipe out!

  8. #
    Liz — July 10, 2012 at 9:01 pm

    These look DELISH!!! I could easily be a vegetarian if I had these for dinner every night :)

  9. #
    Julie @ Table for Two — July 10, 2012 at 9:59 pm

    I love this series! It’s great that these enchiladas are skinny because mexican is one of my favorite foods so I’d love to eat some enchiladas that won’t kill my waistline! ;)

  10. #
    Chung-Ah | Damn Delicious — July 11, 2012 at 3:33 am

    Love that this is completely vegetarian! I’ve been trying to stay away from meat lately so this recipe is absolutely perfect!

  11. #
    Joanna @ Chic & Gorgeous Treats — July 11, 2012 at 4:23 am

    I do love mexican food, and don’t get to eat them a lot here.. So this recipe for me is a keeper. Perfect for those rainy days where I tend to crave for something spicy, and warm.. then baked off in an oven with some cheese? Now that is comfort food without breaking my pants ;). xoxo

  12. #
    Baker Street — July 11, 2012 at 5:23 am

    This is such a fantastic series! Once again you chose a fantastic recipe. Happy Tuesday! :)

  13. #
    Anna @ hiddenponies — July 11, 2012 at 11:07 am

    I always like to have new vegetarian options to add to my menu, I’m trying to go without meat once a week but in a way my family won’t complain about :) These look great- thanks for the tip about thinning the sauce!

  14. #
    Tiffany — July 11, 2012 at 4:48 pm

    Guess who’s going to be making these enchiladas this weekend??!?! :D

  15. #
    Baking Serendipity — July 11, 2012 at 10:05 pm

    I’ve never made my own enchiladas before, but yours look fantastic, and I love that they’re skinny!

  16. #
    Anne@FromMySweetHeart — July 12, 2012 at 10:55 am

    I love enchiladas, Stephanie….but for some reason have not tried to make them at home for myself! These look incredibly good and I will have to give it a whirl. How exciting you are doing some traveling….enjoy and stay safe!

  17. #
    sally @ sallys baking addiction — July 12, 2012 at 11:55 am

    I could go for one of these babies right now! I love finding “skinnified” recipes for my favorites! I love your blog!

  18. #
    Jennie — July 12, 2012 at 1:41 pm

    Love me some enchiladas. They say skinny, but they look completely satisfying and delicious. I am so making these. I need to lose some lbs. Yum!

  19. #
    Ali @ Gimme Some Oven — July 13, 2012 at 9:46 am

    Yum!!! I adore black bean enchiladas! These sound delicious.

    (And just in case you’re looking for a thinner sauce, I have one that I absolutely love –

  20. #
    Laura @ Sprint 2 the Table — July 13, 2012 at 9:06 pm

    First off, every time I see this theme name I smile.

    Second, I cannot wait to try this. Anything with black beans and cumin is a win in my tummy!

  21. #
    Amy @ fragrantvanillacake — July 13, 2012 at 10:26 pm

    These sound wonderful! I love enchiladas, and with beans is even better :)!

  22. #
    Kelly @ Inspired Edibles — July 14, 2012 at 8:12 pm

    Oh, enjoy Montreal – the city of my skin. The weather has been hot and gorgeous; I hope you get to see some of the city and experience the outstanding food! Rockin’ enchilada – beautiful, fresh ingredients.

  23. #
    Karen (Back Road Journal) — July 16, 2012 at 8:48 am

    Having grown up in Texas where enchiladas are so popular, I’m always interested in finding a new way to prepare them. I’ll have to give this recipe a try but will take your suggestion to thin the sauce.

  24. #
    Peggy — July 17, 2012 at 2:25 pm

    Hope you had a great time in Montreal! And these enchiladas sound like the perfect meal for Meatless Mondays =)

  25. #
    Nami | Just One Cookbook — July 17, 2012 at 2:28 pm

    Oh how beautiful your enchiladas look! Mine never looks photogenic. Perfect lunch for me – my kids and husband don’t eat beans (horrible!!). This will make me really happy if I get to eat this.

  26. #
    Cucina49 — July 17, 2012 at 5:09 pm

    These look delicious–I appreciate that they’re healthy as well. My husband’s family is from Cleveland–if you have any restaurant suggestions, let me know since I go back there in October.


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