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Yucatan Black Bean Enchiladas

Yucatan Black Bean Enchiladas Recipe

  • 1 chorizo or other spicy sausage, about 3 to 4 ounces
  • Vegetable oil
  • ¼ teaspoon garlic powder
  • 3½ cups fresh-cooked black beans, drained, or two 15-ounce to 16-ounce cans black beans, rinsed and drained
  • 3 tablespoons mezcal, tequila, or water
  • Juice of 1 lime
  • Vegetable oil for pan-frying
  • 12 corn tortillas
  • 3 tablespoons minced fresh mint
  • 1½ cups red enchilada sauce, homemade or canned, warmed
  • 3 ounces crumbled fresh goat cheese or queso fresco, or grated Monterey jack, at room temperature
  • Lime wedges and fresh mint sprigs, for garnish (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 554kcal (28%)
Total Fat 23g (35%)
Saturated Fat 6g (32%)
Cholesterol 29mg (10%)
Total Carbohydrate 61g
Dietary Fiber 16g
Sugars 5g
Protein 24g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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