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.

Yield: 6 servings

Spicy Black Bean Enchiladas

Spicy Black Bean Enchiladas

These easy vegetarian enchiladas are stuffed with spicy black beans and veggies.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 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 9×13 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.

Nutrition Information:



Serving Size:

2 enchiladas

Amount Per Serving: Total Fat: 7.7gSaturated Fat: 2.6gCholesterol: 10mgCarbohydrates: 52gFiber: 10.9gSugar: 4.6gProtein: 13.7g
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



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

    Choc Chip Uru

  2. These enchiladas look so gorgeous :D

    Choc Chip Uru

  3. Totally my kind of enchilada. Love this!

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

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

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

  7. Pingback: Spicy Black Bean Enchiladas Recipe | The Realistic Nutritionist

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

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

  10. 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! ;)

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

  12. 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

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

  14. 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!

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

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

  17. 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!

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

  19. 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!

  20. 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 –

  21. 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!

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

  23. 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.

  24. 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.

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

  26. 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.

  27. 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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