Spicy Black Bean Enchiladas with Lime Crema

Spicy Black Bean Enchiladas

with Lime Crema

45 MIN
3 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

These enchiladas are winter comfort food at its finest. Soft tortillas are filled with Mexican-spiced rice and black beans cooked in a spicy chipotle tomato sauce. Baking the enchiladas under a layer of Monterey Jack melts the cheese and allows the flavors to meld. Served on the side, Mexican crema brightened with lime tames the dish’s heat.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Spicy Black Bean Enchiladas with Lime Crema
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

Preheat the oven to 450°F. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Drain and rinse the beans. Place the tomatoes in a bowl; gently break apart with your hands. Quarter the lime. Grate the cheese on the large side of box grater.

Make the sauce:
3 Make the sauce:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beans and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste.

Make the filling & assemble the enchiladas:
4 Make the filling & assemble the enchiladas:

To the pot of cooked rice, add half the crema, the juice of 2 lime wedges, and half the sauce. Stir to combine; season with salt and pepper to taste. Place the tortillas on a work surface. Divide the filling among the tortillas. Tightly roll up each tortilla around the filling. Carefully transfer to a baking dish in a single layer, seam side down. Evenly top with the remaining sauce and the grated cheese; season with salt and pepper.

Bake the enchiladas:
5 Bake the enchiladas:

Bake the enchiladas 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven. Let stand for at least 2 minutes before serving.

Make the lime sour cream & serve your dish:
6 Make the lime sour cream & serve your dish:

While the enchiladas bake, in a bowl, combine the remaining crema and the juice of the remaining lime wedges. Drizzle with olive oil and season with salt and pepper to taste. Serve the baked enchiladas with the lime crema on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

Preheat the oven to 450°F. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Drain and rinse the beans. Place the tomatoes in a bowl; gently break apart with your hands. Quarter the lime. Grate the cheese on the large side of box grater.

Make the sauce:
3 Make the sauce:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beans and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste.

4 Make the filling & assemble the enchiladas:

To the pot of cooked rice, add half the crema, the juice of 2 lime wedges, and half the sauce. Stir to combine; season with salt and pepper to taste. Place the tortillas on a work surface. Divide the filling among the tortillas. Tightly roll up each tortilla around the filling. Carefully transfer to a baking dish in a single layer, seam side down. Evenly top with the remaining sauce and the grated cheese; season with salt and pepper.

Make the filling & assemble the enchiladas:
Bake the enchiladas:
5 Bake the enchiladas:

Bake the enchiladas 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven. Let stand for at least 2 minutes before serving.

6 Make the lime sour cream & serve your dish:

While the enchiladas bake, in a bowl, combine the remaining crema and the juice of the remaining lime wedges. Drizzle with olive oil and season with salt and pepper to taste. Serve the baked enchiladas with the lime crema on the side. Enjoy!

Make the lime sour cream & serve your dish:
Browse Steps
1 of 6