Tomatillo and Black Bean Enchiladas

tomatillos and black beans are the filling for this tasty enchilada recipe

Light, zingy and zangy…this enchilada recipe is a break from the norm and you wont be disappointed.



Tomatillo salsa:
12 oz. (¾ lb) tomatillos, chopped
1 bunch (about 8) green onions, sliced
4 garlic cloves, minced
6 oz. can diced green chilies
1 jalapeno, seeded and minced
1 bunch cilantro, chopped
½ cup corn

2 15oz cans black beans
zest of 1 lemon (about 1 Tbsp)
½ tsp ground black pepper
12 6-inch corn tortillas
1 cup Monterrey Jack cheese, grated
plain yogurt for garnish


COMBINE: Combine the ingredients for the tomatillo salsa in a large bowl.  In another bowl, combine the black beans, lemon zest, black pepper, and 2 cups of the prepared tomatillo salsa.  This will be the filling for the enchiladas.
ASSEMBLE: Place as much filling as can comfortably fit into each tortilla, roll up, and place seam-side down in a 9×13 pan.  Once the pan is filled, sprinkle with cheese.
BAKE: Cover in foil and bake at 400° F for 30-40 minutes or until warm inside and cheese is melted.  During the last few minutes the foil can be removed to better melt the cheese without drying the enchiladas out too much.
FINISH: To serve, top each enchilada with a generous spoonful of tomatillo salsa and a dollop of plain yogurt.


Note: To prevent the tortillas from breaking during assembly, wrap the stack of 12 in a wet dish towel.  Place in the microwave for 40-60 seconds or until warm and moist.


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15 Responses to Tomatillo and Black Bean Enchiladas

  1. Brittany says:

    Tried this recipe tonight – the kids gobbled it down without complaint. Thanks for the recipe, Jess!

  2. Maria says:

    Congrats on the new site! Love these enchiladas!

  3. Staci says:

    I tried this recipe and liked it! It has a good zip to it. Very flavorful and also a much healthier alternative to other enchiladas! Loved all of the fresh ingredients, too.

  4. Janny says:

    I love these enchiladas! We’re having them tonight- again:)

  5. Janny says:

    I showed off your recipe today!

    This is a regular on our weekly menu now.

  6. Millie says:

    This recipe looks delish! My Mexi-corn would go great with it. Yum!

  7. Hi guys! Delicioso! Love Tomatillo Sauce! It goes great with everything and like you said it has that zing zang, that keeps you coming for more. Thanks for linking it up this week to the Fluster Buster party! Have a great weekend, Lizy, Party co-host

  8. I love tomatillos and your tomatillo salsa sounds fantastic. These are scrumptious looking enchiladas. Thanks for sharing on Thursdays Treasures.

  9. Yum. This is definitely on my must try list. I love these types of recipes. Thanks for sharing at Marvelous Mondays! 🙂

  10. Miz Helen says:

    I can’t wait to taste these wonderful Enchiladas. Thank you so much for sharing with Full Plate Thursday and have a fabulous weekend.
    Come Back Soon!
    Miz Helen

  11. Robin says:

    I love, love, love Tomatillo Salsa. I’m going to have to give your recipe a try. I’ve never added corn to it before. Thanks for sharing on Fluster’s Creative Muster Party.

    Fluster Buster

  12. Anyonita says:

    Oh, these look fabulous! I love enchiladas, but don’t always want the heavy, rich sauce! This is a nice, fresh alternative to that 🙂 I followed you here from the link party at Mandy’s Recipe Box, by the way!

  13. Karly says:

    What a great dinner! Thanks for linking up with What’s Cookin’ Wednesday!

  14. These look so good! They would be great for Meatless Monday!
    Visiting from Tasty Thursdays!

  15. Dani says:

    These look AMAZING!!! Definitely going to make an appearance on the menu at my house!

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