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I love anything that we make with our black bean spread! Using it as a filling in these Chorizo & Black Bean enchiladas made them that much more interesting.

Our black bean spread comes together quickly with mostly pantry ingredients and a food processor - technically, you can freeze it to use a later date if you wish but it never makes it that long around here!  It pairs sooo well with the chorizo in these enchiladas - a perfect backdrop that adds extra layers of flavor into these enchiladas.  They are filling so you won't leave hungry!

Chorizo & Black Bean Enchiladas
1 hour total (25-30 minutes cook • 30-35 minutes prep)
  • 1 15 oz can black beans, rinsed and rained
  • 3 tbsp sweet or yellow onion, chopped
  • 3 tbsp Garlic Chili Olive Oil
  • 1 1/2 tbsp Caramelized Onion Dark Balsamic
  • 1 1/2 tsp Smokey Citrus Salt
  • 1 pound ground chorizo sausage
  • 1 15oz can black beans, rinsed and drained
  • 20 small flour tortillas
  • 1 cup uncooked white rice
  • 2 28oz cans red enchilada sauce
  • 2-3 cups shredded cheddar cheese
  • chopped tomatoes, onions, cilantro, sour cream, etc

Black Bean Spread:

Combine black beans, onion, Caramelized Onion Dark Balsamic, and Smoky Citrus Salt in the bowl of a food processor. Turn food processor on and, as it is going, add the Garlic Chili Olive Oil through the top. After all oil is in, turn off food processor, scrape down the bowl and then pulse a couple times more until ingredients are mostly combined. (there should be no sizable chunks of onions or beans but this spread will not be perfectly smooth.  Set aside.


Preheat oven to 350F.  Spread black bean spread on all tortillas.  Cook rice according to package directions and set aside until other ingredients are ready.   

Over medium heat in a large skillet, cook chorizo until done and drain.  In a medium/large bowl, add black beans, rice, chorizo and ½ cup enchilada sauce - mix gently until well combined.  

In two 9"x13" baking dishes, spread ¼-½ cup enchilada sauce evenly on bottom - it depends on how saucy you like it!  Place about ¼ cup bean/rice mixture into tortillas, roll up and place in dishes and with seam side down.  Repeat with all tortillas.   There may be some extra filling leftover - place in a freezer safe container or ziptop bag and freeze for later!

Spread remaining enchilada sauce evenly over the enchiladas and spread shredded cheese over both dishes.  Bake at 350F for 20-25 minutes or until enchiladas are bubbling.  

Top with onions, tomatoes and sour cream if desired!

Makes two 13x9" dishes enchiladas


We have four boys so two trays of enchiladas goes fast!  However you may not have that many people to feed so make one tray for today and one for later!  I frequently make a tray of enchiladas to keep in the freezer - I use both plastic wrap and tin foil to ensure the enchiladas stay protected in the freezer and I'm ALWAYS happy that past me thought ahead and took at least one dinner off of future me's plate :)


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