Go Back
+ servings
Print Recipe
5 from 4 votes


Imagine your favorite chicken enchiladas but instead of dredging them in enchilada sauce, you use a homemade black bean puree! It's incredible.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Dinner
Cuisine: Mexican, Tex Mex
Servings: 4 people
Author: Gaby Dalkin


  • 2 cups cooked black beans
  • 2 chipotles in adobo
  • 3 cloves garlic
  • ½ teaspoon salt
  • 1 cup water
  • 8 corn tortillas
  • 3-4 tablespoons finely chopped onion
  • 2 cups Monterey Jack cheese shredded
  • 1 cup shredded rotisserie chicken
  • cilantro
  • crema
  • queso fresco


  • Pre-heat oven to 425 degrees F.
  • Add the beans, garlic, chipotles and salt to a blender and puree until smooth. Add stock (or water) until the puree has the consistency of a thick soup. Taste and adjust salt as needed. If you want it spicier, add a few teaspoons of the liquid from the chipotles in adobo. Transfer most of the mixture to a large shallow bowl and line a baking dish with about ⅓ cup of the mixture to create a base layer.
  • Warm the corn tortillas slightly over a flame, or in the microwave. Dip one side of a tortilla in the bean puree. Flip the tortilla and add a few tablespoons of onions, shredded cheese and chicken. Roll the tortilla up and place in a baking dish seam side down into the bean puree. Continue with the remaining tortillas and fillings.
  • Cover the tortillas in the baking dish with the remaining bean puree and sprinkle with any remaining Monterey jack cheese. Bake for 8-10 minutes or until the cheese has melted.
  • Serve immediately and top with queso fresco, cilantro and crema.


Don't forget to add guacamole to your plate!


Calories: 501kcal | Carbohydrates: 47g | Protein: 35g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 777mg | Potassium: 571mg | Fiber: 12g | Sugar: 2g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 499mg | Iron: 3mg