Black Bean Enchiladas

Black Bean Enchiladas are the kind of dinner that feels comforting without being overly heavy. Creamy black beans, sautéed vegetables, warm spices and melted cheese are wrapped in soft tortillas, covered with red enchilada sauce, and baked until everything is hot and bubbling. The filling is hearty enough to make these enchiladas a complete meal, while a little fresh lime, cilantro or avocado on top keeps the finished dish bright.

This is also a good recipe to keep in mind when you have a can of black beans sitting in the pantry and a few vegetables that need to be used. You can make the filling ahead of time, change the vegetables depending on what you have, and adjust the heat to suit your family.

Black Bean Enchiladas Recipe at a Glance

Ingredients

For the Enchiladas

• 8 medium flour or corn tortillas
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup red or yellow bell pepper, finely chopped
• 1 small onion, finely chopped
• 1 cup corn kernels, fresh or frozen
• 1 cup baby spinach, roughly chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups red enchilada sauce
• 1 cup shredded Monterey Jack, Mexican blend or cheddar cheese

For Serving

• Fresh cilantro, chopped
• 1 avocado, sliced or diced
• Fresh lime wedges
• Sour cream or plain Greek yogurt, optional
• Sliced jalapeños, optional

Also Read: Green Chili Chicken Enchiladas

How to Make Black Bean Enchiladas

1. Prepare the Oven and Baking Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish. Pour about 1/2 cup of enchilada sauce into the bottom and spread it into a thin, even layer. This helps keep the tortillas from sticking and gives the enchiladas flavor from the very beginning.

2. Cook the Vegetables

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook for about 5 minutes, stirring occasionally, until they begin to soften. Add the garlic, cumin, chili powder and smoked paprika. Cook for another 30 seconds, just until the spices smell fragrant.

3. Add the Black Beans and Corn

Stir in the black beans and corn. Cook for 3 to 4 minutes, giving everything enough time to warm through. Add the spinach and cook until it wilts. Taste the mixture and add salt and black pepper as needed. Take the skillet off the heat and let the filling cool for a few minutes.

4. Add Some Cheese

Stir about 1/3 cup of the shredded cheese into the warm filling. You do not need a huge amount of cheese inside the enchiladas because the sauce and cheese on top will bring plenty of richness. The beans should remain the main part of the filling.

5. Fill the Tortillas

If your tortillas feel stiff, warm them briefly in a skillet or microwave so they are easier to roll. Place a tortilla on a flat surface and spoon roughly 1/2 cup of the black bean filling down the center. Roll it snugly and place it seam-side down in the prepared baking dish. Continue with the remaining tortillas and filling.

6. Add the Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled tortillas. Use the back of a spoon to spread the sauce so most of the tortillas are covered. Sprinkle the remaining shredded cheese over the top.

7. Bake

Bake the enchiladas uncovered for 20 to 25 minutes, or until the sauce is bubbling around the edges and the cheese has melted. If you prefer a more golden top, place the dish under the broiler for the last 1 to 2 minutes. Keep a close eye on it because the cheese can brown quickly.

8. Rest and Serve

Let the enchiladas rest for about 5 minutes before serving. Finish them with fresh cilantro, avocado and a squeeze of lime. A spoonful of sour cream or Greek yogurt is also good if you like a cooler contrast to the spicy sauce.

Also Read: Cheese Enchiladas Recipe

What You Can Do Better

The easiest way to make these enchiladas better is to pay attention to the filling. Black beans can become bland if they are simply mixed with sauce, so give the vegetables and spices a little time in the skillet before adding the beans. This builds a deeper flavor without making the recipe complicated.

Do not overload the tortillas. Too much filling makes them difficult to roll and can leave the center cold while the edges become overcooked. A moderate amount of filling in each tortilla gives you neater enchiladas and a better balance between tortilla, beans, sauce and cheese.

If you like a little heat, add a finely chopped jalapeño to the vegetable mixture or use a hotter enchilada sauce. For a milder family-friendly version, use a mild red sauce and leave out the jalapeño. You can also add a squeeze of lime to the finished filling for a fresh, slightly tangy flavor.

Tips for the Best Black Bean Enchiladas

• Warm the tortillas first: Warm tortillas are much easier to roll and are less likely to crack.
• Drain the beans well: Excess liquid can make the filling watery.
• Use freshly grated cheese: It usually melts more smoothly than pre-shredded cheese.
• Do not drown the tortillas: Enough sauce keeps them tender, but too much can make the dish soggy.
• Let them rest: Five minutes makes the enchiladas easier to serve without falling apart.
• Adjust the spice: Choose mild, medium or hot enchilada sauce depending on who is eating.

Also Read: Chicken Enchiladas Recipe

Easy Variations

Make Them Vegan

Leave out the cheese and finish the enchiladas with avocado, cilantro and lime. You can also use a plant-based shredded cheese if you want a more traditional cheesy topping.

Add Sweet Potato

For a more substantial filling, add roasted sweet potato cubes. Their natural sweetness works especially well with black beans, cumin and chili powder.

Use Corn Tortillas

Corn tortillas give the dish a more traditional enchilada feel. Warm them before rolling so they become flexible. If they are small, you may need more tortillas to use all of the filling.

Make Them Extra Spicy

Add diced jalapeño or a pinch of cayenne to the filling. A few sliced jalapeños scattered over the cheese before baking will also give the finished dish a noticeable kick.

What to Serve with Black Bean Enchiladas

These enchiladas are filling on their own, but a few simple sides make the meal feel more complete. Try them with a crisp green salad, Mexican-style corn, tomato salsa, guacamole, rice or a simple cabbage slaw. Fresh lime wedges are particularly useful because the acidity cuts through the richness of the cheese and sauce.

How to Store and Reheat

Allow leftover enchiladas to cool before covering and refrigerating them. They will keep well in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or place several enchiladas in a covered baking dish and warm them in a 350°F (175°C) oven until heated through.

If you are preparing them ahead, assemble the enchiladas, cover the baking dish and refrigerate it until you are ready to bake. If the dish is very cold, give it a little extra time in the oven so the center becomes completely hot.

Also Read: Jalapeno Chicken Salad

Nutrition Information

The following is an approximate estimate per serving when the recipe is divided into four servings. Actual nutrition will vary depending on the tortillas, cheese and enchilada sauce used.

Nutrition information is an estimate and can change considerably depending on the brands and quantities of ingredients used.

Also Read: Slow Cooker Stroganoff

Frequently Asked Questions

Can I use canned black beans?

Yes. Canned black beans make this recipe quick and convenient. Drain and rinse them well before adding them to the filling.

Can I make black bean enchiladas ahead of time?

Yes. Assemble the enchiladas earlier in the day, cover them and keep them refrigerated until you are ready to bake. Add a few extra minutes to the baking time if the dish is going straight from the refrigerator to the oven.

Can I freeze black bean enchiladas?

Yes. Assemble the enchiladas in a freezer-safe baking dish, cover them tightly and freeze before baking. Thawing in the refrigerator before baking generally gives you the most even result.

Are black bean enchiladas vegetarian?

Yes, this version is vegetarian. If you use vegetarian-friendly cheese and tortillas, the recipe contains no meat or seafood.

Can I make these enchiladas without cheese?

Absolutely. The black beans and vegetables provide plenty of substance. For a creamy finish, add avocado or a dairy-free sour cream after baking.

What kind of tortillas are best for enchiladas?

Both flour and corn tortillas work. Flour tortillas are soft and easy to roll, while corn tortillas have a stronger traditional flavor. Whichever you choose, warming them first makes assembly much easier.