If you’re looking for a cozy, satisfying meal that’s easy to make and packed with flavor, these Black Bean Enchiladas are your new go-to! Whether you’re cooking for a weeknight dinner or feeding a crowd, this recipe balances smokiness, spice, and creaminess in every bite. Plus, it’s vegetarian-friendly and uses simple ingredients you might already have in your pantry. Let’s dive in!
Why You Will Love This Recipe
These enchiladas are a crowd-pleaser for so many reasons! The combo of hearty black beans, gooey cheese, and zesty enchilada sauce is unbeatable. They’re also super customizable—add veggies, swap proteins, or adjust the heat to suit your taste. And the best part? They come together in under an hour, making them perfect for busy days when you want something delicious without the fuss.
Ingredients:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 medium flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- Optional toppings: avocado, sour cream, cilantro, lime wedges
Ingredient Prep Guide
Onion & Garlic: Dice the onion finely so it cooks evenly. Mince the garlic to avoid big chunks—it should melt into the filling.
Bell Pepper: Remove seeds and ribs before chopping. Aim for 1/4-inch pieces so they soften quickly in the skillet.
Black Beans: Always drain and rinse canned beans to remove excess sodium and the starchy liquid. Pat them dry to keep the filling from getting soggy.
Corn: If using frozen corn, thaw it first. For extra flavor, lightly char fresh or frozen corn in a dry skillet.
Equipment & Tools
- 9×13-inch baking dish
- Large skillet
- Mixing bowls
- Measuring cups/spoons
- Rubber spatula or wooden spoon
- Aluminum foil
Step-by-Step Instructions
1. Cook the Veggies: Heat olive oil in a skillet over medium heat. Add onions, garlic, and bell pepper. Cook for 5-6 minutes until soft. Stir in cumin, chili powder, and smoked paprika—this toasts the spices, boosting their flavor!
2. Make the Filling: Add black beans and corn to the skillet. Mash about half the beans with a fork to create a creamy texture. Cook for 2-3 minutes, then mix in 1/2 cup of cheese. Remove from heat.
3. Assemble the Enchiladas: Spread 1/2 cup enchilada sauce in the baking dish. Spoon the bean filling onto each tortilla, roll tightly, and place seam-side down in the dish. Pour remaining sauce over the top and sprinkle with cheese.
4. Bake: Cover the dish with foil and bake at 375°F for 20 minutes. Remove the foil and bake 5-10 more minutes until bubbly and golden.
Key Details
Total Time: 50 mins (Prep: 25 mins | Cook: 25 mins)
🍽️ Servings: 4-6 people
⚙️ Equipment: Skillet, baking dish, mixing bowls
Serving Suggestions
Pair these enchiladas with a crisp green salad or cilantro-lime rice for a complete meal. Top them with avocado slices, a dollop of sour cream, and a squeeze of lime to brighten up the dish. They’re perfect for casual dinners, potlucks, or even meal prep—just reheat and enjoy!
Pro Tips
Warm Your Tortillas: Cold tortillas crack when rolled! Wrap them in a damp paper towel and microwave for 20 seconds, or heat individually in a dry skillet until pliable.
Layer the Sauce: Don’t skip spreading sauce on the bottom of the baking dish—it prevents sticking and adds moisture to the tortillas as they bake.
Customize the Heat: Use mild or hot enchilada sauce depending on your preference. For extra spice, add chopped jalapeños to the filling.
Storage and Reheating Instructions
Store leftover enchiladas in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and bake at 350°F for 15-20 minutes, or microwave individual portions for 1-2 minutes. For freezing, wrap the unbaked enchiladas tightly and freeze for up to 2 months. Thaw overnight before baking.
Troubleshooting
Soggy Enchiladas: Avoid over-saucing—stick to the 2 cups listed. Draining beans and veggies well also helps.
Bland Flavor: Taste the filling before assembling! Add a pinch of salt or extra spices if needed.
Tortillas Tearing: Use fresh, flexible tortillas. If they’re stiff, a quick steam or warm-up makes them easier to roll.
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas are traditional, but they’re more delicate. Warm them thoroughly before rolling to prevent cracks.
Can I make these enchiladas ahead of time?
Yes! Assemble them up to a day in advance, cover, and refrigerate. Add 5-10 minutes to the baking time if cooking straight from the fridge.
What can I use instead of black beans?
Pinto beans or refried beans work well. For a meaty version, add cooked shredded chicken or ground beef.
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Black Bean Enchiladas
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 red bell pepper chopped
- 1 can 15 oz black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 cup corn kernels fresh, frozen, or canned
- 1 cup shredded cheese cheddar or Mexican blend
- 8 medium flour tortillas
- 2 cups enchilada sauce store-bought or homemade
- Optional toppings: avocado sour cream, cilantro, lime wedges
Instructions
- Heat olive oil in a skillet over medium heat. Add onions, garlic, and bell pepper. Cook for 5-6 minutes until soft. Stir in cumin, chili powder, and smoked paprika.
- Add black beans and corn to the skillet. Mash about half the beans with a fork to create a creamy texture. Cook for 2-3 minutes, then mix in 1/2 cup of cheese. Remove from heat.
- Spread 1/2 cup enchilada sauce in the baking dish. Spoon the bean filling onto each tortilla, roll tightly, and place seam-side down in the dish. Pour remaining sauce over the top and sprinkle with cheese.
- Cover the dish with foil and bake at 375°F for 20 minutes. Remove the foil and bake 5-10 more minutes until bubbly and golden.
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