Vegetarian black bean and cheese enchiladas made with a homemade ancho pepper enchilada sauce.
These ancho-ladas might be a day late for the Super Bowl, but they’re perfect for Taco Tuesday — and honestly, for any night you want something comforting and easy.
They’re simple to prepare, packed with flavor, and hold up well as leftovers. Once you try them, they’ll likely become a regular in your dinner rotation.
I crave enchiladas almost as often as I crave Indian food — which, for me, is basically every meal. Enchiladas are cheesy, homey, and endlessly adaptable, and this version is a favorite even with picky eaters.
What sets these apart is the homemade ancho-lada sauce. It comes together quickly in a blender: soak dried ancho peppers in hot water, then blend them with a few flavorful ingredients for a smooth, smoky sauce.
While the peppers soak, sauté peppers and onions for the filling, then combine them with black beans and plenty of cheese. Roll the filling into tortillas, top with the ancho sauce, and bake until bubbly and golden.
- For the ancho-lada sauce
- 2 cups hot water
- 4 dried Ancho chili peppers, seeded and destemmed
- 1 small onion, diced
- 1 (15 oz) can diced fire-roasted tomatoes
- 4 garlic cloves
- 1 tbsp honey
- 2 1/2 tsp kosher salt
- For the filling
- 1 red bell pepper, seeded and thinly sliced
- 1 small onion, thinly sliced
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 2 (15 oz) cans black beans, drained and rinsed
- 1 1/2 cups grated cheese (blend of cheddar and Monterey Jack)
- 2 1/4 cups ancho-lada sauce (recipe above), divided
- 16 taco-sized flour tortillas
- For the toppings
- 2 tbsp crumbled cotija cheese
- fresh cilantro
- Place hot water and the dried ancho peppers in a high-powered blender. Let them soak for about ten minutes to rehydrate. Add the onion, diced fire-roasted tomatoes, garlic, honey, and salt. Blend on high until smooth. Set aside and refrigerate any extra sauce for later use.
- Preheat the oven to 400°F (205°C).
- Heat a 10-inch skillet over medium-high heat for a few minutes. Add the sliced red bell pepper, sliced onion, olive oil, and salt. Sauté until the vegetables are softened and slightly charred, about 8–10 minutes.
- In a large bowl, combine the sautéed peppers and onions with the drained black beans, grated cheese, and 1/4 cup of the ancho-lada sauce. Mix until well combined.
- Spread 1 cup of the ancho-lada sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with about 1/3 cup of the filling, roll up, and place seam-side down in the prepared dish. Repeat with the remaining tortillas and filling.
- Pour 1 cup of the ancho-lada sauce down the center of the rows of enchiladas and gently spread it toward the edges, leaving a small border. Cover the dish with foil and bake for 20 minutes. Remove the foil, sprinkle the enchiladas with cotija cheese, and bake uncovered for another 10 minutes. Garnish with fresh cilantro and serve.
These enchiladas store well in the refrigerator for a few days and reheat nicely in the oven or microwave. The ancho-lada sauce can be refrigerated separately and used to boost flavor in other dishes.