Introduction

These Black Bean Enchiladas are a satisfying and flavorful vegetarian meal that comes together quickly. Packed with protein and smothered in sauce, they make a perfect weeknight dinner. For another cheesy Tex-Mex favorite, try these Crispy Beef Cheese Chimichangas Recipe. Serve them with a simple side like Perfect Baked Sweet Potatoes Recipe for a complete and delicious meal.

Ingredients

These hearty Black Bean Enchiladas come together with warm, earthy spices, gooey melted cheese, and a satisfying texture that makes every bite delicious.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste
• 8 medium flour tortillas (or corn tortillas)
• 2 cups enchilada sauce (red or green)
• 2 cups shredded Monterey Jack cheese (or a Mexican blend)
• Optional toppings: fresh cilantro, diced avocado, sour cream

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: These Black Bean Enchiladas come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Black Bean Filling

Heat 1 tablespoon of oil in a large skillet over medium heat. Sauté 1 diced onion and 2 minced garlic cloves until softened, about 3–4 minutes.

Add 2 cans of rinsed black beans, 1 cup of corn, 1 teaspoon of cumin, and ½ teaspoon of chili powder. Cook for 5 minutes, stirring occasionally, until heated through. Season with salt and pepper to taste.

Step 2 — Warm the Tortillas

Preheat your oven to 375°F (190°C). Wrap a stack of 8–10 corn or flour tortillas in a damp paper towel.

Microwave for 30–45 seconds until soft and pliable. This prevents them from cracking when you roll the Black Bean Enchiladas.

Step 3 — Assemble the Enchiladas

Spread ½ cup of enchilada sauce evenly over the bottom of a 9×13-inch baking dish. Place a tortilla on a clean surface and spoon about ⅓ cup of the black bean filling down the center.

Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 4 — Add Sauce and Cheese

Pour the remaining enchilada sauce over the rolled tortillas, covering them completely. Use the back of a spoon to spread the sauce evenly.

Sprinkle 2 cups of shredded Monterey Jack or cheddar cheese on top. For extra flavor, add a sprinkle of chopped cilantro or sliced olives.

Step 5 — Bake to Perfection

Place the baking dish in the preheated oven and bake for 20–25 minutes. The Black Bean Enchiladas are done when the cheese is fully melted and bubbly, and the edges of the tortillas are lightly golden.

If you prefer a crispier top, broil for the final 1–2 minutes, watching carefully to prevent burning.

Step 6 — Rest Before Serving

Remove the enchiladas from the oven and let them rest for 5–10 minutes. This allows the filling to set, making them easier to slice and serve.

Garnish with fresh cilantro, diced avocado, or a dollop of sour cream. Serve your Black Bean Enchiladas warm alongside Mexican rice or a simple green salad.

Nutritional Information

Calories	385
Protein	15g
Carbohydrates	58g
Fat	10g
Fiber	12g
Sodium	720mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lean Ground Turkey or Chicken — Adds lean protein while keeping the texture familiar.
• Lentils or Mushrooms — Plant-based options that provide a hearty, savory flavor.
• Low-Carb Tortillas or Lettuce Wraps — Reduces carbohydrates for a lighter meal.
• Dairy-Free Cheese or Nutritional Yeast — Offers a creamy, cheesy taste without dairy.
• Corn Tortillas — A gluten-free alternative that adds authentic flavor.
• Low-Sodium Black Beans and Enchilada Sauce — Cuts down on salt without sacrificing taste.
• Cauliflower Rice Filling — Adds volume and nutrients while lowering carbs.
• Greek Yogurt Topping — A protein-rich, tangy substitute for sour cream.

Serving Suggestions

• Pair with a crisp green salad tossed with lime vinaigrette for a refreshing contrast.
• Serve alongside cilantro-lime rice to create a complete and satisfying meal.
• Offer a variety of toppings like sliced avocado, fresh salsa, and a dollop of sour cream or Mexican crema.
• Perfect for a casual weeknight dinner or a festive gathering like Taco Tuesday.
• For a fun, interactive meal, set up a topping bar so everyone can customize their Black Bean Enchiladas.
• Garnish with fresh chopped cilantro and a squeeze of lime juice just before serving to brighten the flavors.
• For a heartier plate, add a side of charred corn or roasted vegetables.

These Black Bean Enchiladas are wonderfully versatile, fitting seamlessly into both everyday meals and special occasions.

Common Mistakes to Avoid

• Mistake: Using watery canned beans without draining. Fix: Thoroughly rinse and drain beans to prevent soggy Black Bean Enchiladas.
• Mistake: Overfilling tortillas until they tear. Fix: Use about ¼ cup filling per tortilla and warm them briefly for flexibility.
• Mistake: Skipping the sauce layer on the baking dish bottom. Fix: Spread a thin sauce layer first to prevent sticking and add flavor.
• Mistake: Baking with cold sauce straight from the fridge. Fix: Warm sauce slightly so it blends evenly and heats through properly.
• Mistake: Underseasoning the black bean mixture. Fix: Taste and adjust with cumin, chili powder, and salt before assembling.
• Mistake: Using thin, runny store-bought enchilada sauce. Fix: Opt for a thicker sauce or simmer to reduce for better coverage.
• Mistake: Not letting Black Bean Enchiladas rest after baking. Fix: Wait 5–10 minutes so they set and hold their shape when serving.
• Mistake: Overbaking until the tortilla edges become tough. Fix: Bake just until bubbly and golden, typically 20–25 minutes at 375°F.
• Mistake: Adding excess cheese on top too early. Fix: Sprinkle cheese in the last 5–10 minutes to melt perfectly without burning.

Storing Tips

• Fridge: Store leftover Black Bean Enchiladas in an airtight container for up to 4 days.
• Freezer: Wrap individual portions tightly in foil and freeze in freezer bags for up to 3 months.
• Reheat: Bake at 350°F until the internal temperature reaches 165°F, about 20–25 minutes from refrigerated or 40–50 minutes from frozen.

Always use a food thermometer to ensure your Black Bean Enchiladas are reheated to a safe temperature before serving.

Conclusion

These Black Bean Enchiladas are a satisfying, protein-packed meal that comes together beautifully. For another comforting dinner option, try these Over the Top Chili Recipe 😮‍💨. Give this recipe a try and share your thoughts in the comments below!

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FAQs

Can I make Black Bean Enchiladas ahead of time?

Yes, you can assemble these Black Bean Enchiladas a day in advance. Cover and refrigerate them, then bake as directed, adding a few extra minutes if needed. This makes them perfect for easy meal prep.

What can I use instead of corn tortillas?

You can substitute flour tortillas if you prefer. They are more pliable and less likely to tear. For a gluten-free option, use certified gluten-free corn tortillas in your Black Bean Enchiladas.

How do I store and reheat leftovers?

Store leftover Black Bean Enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire dish in the oven until warmed through.