Black Bean Enchiladas
Published on April 26, 2021
Quick Summary
Black Bean Enchiladas- easy enchiladas filled with black beans, cheese, and enchilada sauce. This simple and satisfying vegetarian meal is a weeknight dinner favorite! Serve with your favorite toppings and Mexican side dishes.
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Pin ItWhen we need a quick and easy dinner, we often make Black Bean Enchiladas. The entire family loves this enchilada recipe, and they are easy to put together. You only need five ingredients…and then whatever toppings you want! The enchiladas are hearty, filling, and oh so cheesy!
We like to use our homemade enchilada sauce; it has the best flavor! I always keep a container in the freezer so whenever we are craving enchiladas, we can make them in no time. Of course, you can use your favorite store-bought enchilada sauce.
I like to use black beans, but pinto beans or refried beans work well too.
How to Make Black Bean Enchiladas
There is nothing better than a pan of cheesy, satisfying enchiladas for dinner! I love this recipe because they are SO easy to make and a family favorite.
- In a small bowl, combine the beans and green chiles. Make sure you choose mild green chiles. They add great flavor but aren’t too spicy. The kids don’t even know they are there.
- Spread about ½ cup of the enchilada sauce on the bottom of a 9×13-inch baking dish. Pour remaining sauce into a shallow bowl or pie plate
- You can use corn or flour tortillas to make the enchiladas. I use small tortillas, the 6-inch size.
- Working one at a time, dip tortilla into sauce to lightly coat both sides. Transfer to a plate, then place about 3 tablespoons of the bean mixture into the top center. Top with a little bit of shredded cheese.
- Roll up and place seam side down in baking dish. Repeat until you’ve used all of the tortillas, placing them close together in the pan. Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.
- Bake the enchiladas until cheese is melted and bubbly.
Enchilada Toppings
We always like to finish the enchiladas with some fun and delicious toppings!
Our favorites include chopped cilantro, sliced green onions, avocado, and queso fresco. You can also add radish slices, pico de gallo, guacamole, mango salsa, pineapple salsa, or sour cream.
Serving Suggestions
If you want to serve a full feast, these sides go great with enchiladas.
How to Store
If you have leftovers, you are lucky because leftover enchiladas are always tasty!
Store leftover enchiladas in the refrigerator for up to five days. Reheat in the microwave or oven.
To freeze, cover the pan tightly with plastic wrap, then aluminum foil. Freeze for up to 3 months. To reheat, remove the plastic wrap and cover with foil. Bake for 30 minutes and then uncover the pan. Continue to bake for an additional 5 to 10 minutes, or until completely cooked through and cheese is melted.
More Enchilada Recipes
- Skillet Vegetarian Enchiladas
- Corn and Zucchini Enchiladas
- Butternut Squash Enchiladas
- Enchilada Stuffed Mushrooms
- Creamy Spinach & Cheese Enchiladas
- Black Bean Quinoa Enchilada Bake
- Stacked Sweet Potato Black Bean Enchiladas
Black Bean Enchiladas
Ingredients
For the enchiladas:
- 15 oz black beans, rinsed and drained
- 4 oz mild green chiles
- 2 cups Enchilada Sauce can use store bought
- 8 corn or flour tortillas, 6 inch-size
- 3 cups shredded Monterey Jack or Mexican blend cheese
For garnish:
- 1/3 cup chopped cilantro
- 4 green onions, sliced
- 1 avocado, sliced
- 1/3 cup crumbled queso fresco
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl, combine the black beans and green chiles.
- Spread about ½ cup of the enchilada sauce on the bottom of a 9×13-inch baking dish.
- Pour remaining sauce into a shallow bowl or pie plate. Working one at a time, dip tortilla into sauce to lightly coat both sides. Transfer to a plate, then place about 3 tablespoons of the bean mixture into the top center. Top with a few tablespoons of the cheese.
- Roll up and place seam side down in baking dish. Repeat until you’ve used all of the tortillas, placing them close together in the pan.
- Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.
- Bake enchiladas until cheese is melted and bubbly, about 20 minutes.
- Remove the pan from the oven and allow enchiladas to cool for 5 minutes. Garnish with cilantro, green onion, avocado, and queso fresco, if desired. Serve warm.
Nutrition
Have you tried this recipe?
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Photos by Olive & Mango
Yum!!!
Because of COVID-19 our store was out of red enchilada sauce so ended up with hatch green chile sauce. Also, I added some sautéed mini peppers and onions to the beans along with a can of refried black beans and about a half cup of cream. Added some oregano, cumin and popped it in the oven. So yummy!!!! Thank you for this recipe!!!
Loved it! Great quick meal for Meatless Monday.
One of our favorite weeknight dinners! Glad you loved the recipe!
Fantastic! Wonderfully high fiber, high protein meal. I found that 1 pound of beans was a bit too much filling for 8 tortillas though.
You can use low carb tortillas to turn the fiber up another notch, or a chicken breast to increase the protein even more.
These enchiladas are seriously delicious! And definitely make them with their homemade enchiladas sauce recipe. I made these for dinner tonight & my husband & I both loved them!
I am so glad you loved them!!
Very simple base for enchiladas, and I liked the idea of dipping both sides of the tortilla in the sauce before filling. I added diced tomatoes and sautéed onion to the filling mix, added sliced black olives over the top before baking, and when I plated them hot from the oven, topped it with some fresh spinach that wilted in the heat to give the dish a bit more body. I also think the recipe could have used a pinch of salt. Overall a good quick version, and one that works well with some improvising.
Excellent! I love the homemade enchilada sauce. I sautéed some minced onion and added it to the filling. I also put a little cheese into each enchilada.
I make these ALL THE TIME. I’m a pescatarian and my husband is not, and he doesn’t even miss the meat in this recipe! Thank you so much for posting it. Melty, delicious, and comforting.
Hi! Delicious recipe! Would you recommend freezing before or after baking? Thank you.
You can do either.
🙂 YUM
We really enjoyed these at my house. Even my picky teenager asked me to make them twice! And my “where’s the meat” husband didn’t complain about no meat. That’s a double win! My one problem was the corn tortillas kept splitting when I rolled them up. I tried warming them in the microwave to make them softer and they still split. I live in Arizona where very fresh homemade tortillas are plentiful. Any ideas to not have this happen?
Yay! Weird, warming them usually does the trick. You can dip them in oil before rolling to help prevent tearing.