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Black Bean Enchiladas

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These vegetarian black bean enchiladas are packed with flavor and easy to make. Filled with black beans, cheese, and a homemade enchilada sauce, they’re a crowd-pleasing dinner option.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup chopped fresh cilantro
  • 2 cups shredded Monterey Jack or cheddar cheese
  • 8 (8-inch) flour tortillas
  • 2 cups enchilada sauce (homemade or store-bought)
  • Sour cream, avocado, and lime wedges, for serving

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. In a large skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
  3. Stir in black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2 minutes, then add corn and cilantro. Remove from heat.
  4. Spread 1/2 cup enchilada sauce in the bottom of the prepared baking dish.
  5. Spoon about 1/3 cup of the bean mixture down the center of each tortilla. Sprinkle with cheese, roll up, and place seam-side down in the dish.
  6. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
  7. Bake for 20–25 minutes, until bubbly and cheese is melted.
  8. Let cool for 5 minutes before serving. Garnish with sour cream, avocado, and lime wedges.

Notes

For a spicier kick, add a diced jalapeño to the filling. These enchiladas can be assembled ahead and refrigerated before baking. Leftovers reheat well for lunch the next day.

Nutrition

Find it online: https://www.receipster.com/black-bean-enchiladas/

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