Black Bean Chicken Enchiladas Recipe

Sunday, March 5, 2017
Black beans, jasmine rice, spiced up boneless chicken breasts all rolled up into this heavenly enchilada with melted cheese. We just love this one!

















Black Bean Chicken Enchiladas Recipe



Filling: 1/2 can chilies peppers or 1/2 bell pepper diced

1 cup cooked jasmine rice ( I used the boil in bag rice)

1 can black beans rinsed and drained

3 cloves minced garlic

1 small fresh finely chopped plum tomato

olive oil

3 chicken breast cut into small cubes

fajitas seasoning, chili powder, cumin

salt, pepper, and cayenne to taste

1 double recipe of enchiladas sauce see below or use 2 can enchiladas sauce

extra-sharp cheddar cheese

optional sour cream, jalapeno peppers, black olives

14 to 16 flour tortillas



In a large frypan, heat oil 2 or 3 tablespoons olive oil and saute the chicken sprinkling the top evenly over the top (around 1 teaspoon of each) with all seasonings around 3 to 4 minutes stirring on both sides. Add the garlic and peppers. Saute until the chicken is done another minute or so, then fold in the tomatoes.

Add the cooked rice and drained black beans. Stir all together until combined, remove from heat and season with salt and pepper to taste. I also add a pinch of cayenne pepper. Set aside and make the sauce:







Enchilada Sauce


1/4 cup chili powder

1/4 teaspoon cumin

1/2 teaspoon onion powder

1 clove minced garlic

salt pepper, cayenne

1/2 can finely chop chilies (I put them in the food processor with the tomatoes)

2 tablespoons self-rising flour

1/4 cup canola or vegetable oil

2 or 3 pureed beefsteak tomatoes in the food processor ( you can also add the onion, garlic and chilies)


Note: I doubled this recipe for 16 enchiladas




In a small saucepan add flour, oil and chili powder. Stir constantly until lightly browned. Add the tomatoes pureed, onion, garlic and peppers. Add salt and pepper to taste and cook for 10 minutes.

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