Go Back

Black Bean Enchiladas

Deliciously baked Black Bean Enchiladas filled with savory black beans, veggies, and cheese, smothered in enchilada sauce—perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces corn tortillas
  • 2 cups black beans (cooked and mashed)
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 piece bell pepper (chopped)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup corn (fresh or canned)
  • 1.5 cups shredded cheese (such as cheddar or Monterey Jack)
  • 2 cups enchilada sauce (store-bought or homemade)
  • Fresh cilantro (for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat a tablespoon of oil over medium heat. Add chopped onion and bell pepper, then sauté for about 5 minutes until softened. Stir in minced garlic, cumin, and chili powder; cook for an additional minute.
  3. In a mixing bowl, combine the sautéed vegetable mixture with the mashed black beans and corn. Mix thoroughly until all ingredients are well-integrated.
  4. Lightly heat the corn tortillas in a pan or microwave to make them pliable. This step prevents cracking when rolling.
  5. Spoon a portion of the filling into each tortilla, then roll them up tightly, placing seam-side down in a baking dish.
  6. Pour half of the enchilada sauce over the rolled tortillas. Top with the remaining sauce and sprinkle shredded cheese generously over everything.
  7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  8. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving. Enjoy with your favorite toppings!

Notes

For a twist, swap black beans with kidney beans or pinto beans. Use gluten-free tortillas if needed for dietary restrictions. Ensure your vegetables are finely chopped for quicker cooking. You can prep the filling a day in advance.