Black Bean Enchiladas Recipe
If you’re craving a hearty, comforting meal packed with protein and bold flavor, Black Bean Enchiladas will absolutely hit the spot! Imagine tender tortillas stuffed to the brim with a zesty black bean and veggie filling, all blanketed with tangy enchilada sauce and gooey melted cheese. Each bite is a fiesta of flavor and texture, with bright pops of corn and peppers alongside the creamy black beans. Whether you’re feeding a family or treating yourself to leftovers, you’ll keep coming back to these Black Bean Enchiladas for weeknight dinners, celebrations, or anytime you want a deliciously satisfying Mexican-inspired dish.
Ingredients You’ll Need
This dish couldn’t be more approachable, relying on simple, pantry-friendly staples, each adding its own unique flair. Every ingredient here matters, offering pops of color, robust flavor, or dreamy melted texture—come together for a truly unforgettable pan of Black Bean Enchiladas.
- Canned black beans: These are protein-rich, delightfully creamy, and provide the hearty foundation for the filling.
- Corn kernels: A burst of sweetness and sunshine; opt for fresh in season or use frozen/canned for convenience.
- Red bell pepper: Adds a vibrant color and subtle sweetness that beautifully brightens each bite.
- Onion: Provides savory depth and a soft crunch once sautéed, balancing the sweetness of the corn and pepper.
- Olive oil: The secret to perfectly tender veggies and a glossy, flavorful filling.
- Chili powder: Infuses the beans with gentle heat and a deep, slightly smoky undertone.
- Cumin: Adds earthiness and layers of warming spice—essential for that unmistakable enchilada flavor.
- Smoked paprika: Brings a sultry smokiness and rich color to the filling.
- Salt: Just a pinch makes every flavor shine and keeps the whole dish balanced.
- Flour or corn tortillas: Choose your adventure here—both offer their own character and soak up the sauce deliciously.
- Cheddar or Monterey Jack cheese: Melts beautifully and adds irresistible gooeyness—with a choice of sharp or mild flavor.
- Red enchilada sauce: The finishing touch that ties everything together with tang, spice, and luscious texture.
- Fresh cilantro: A sprinkle of freshness that wakes up the whole dish right before serving.
How to Make Black Bean Enchiladas
Step 1: Sauté the Veggies
Start by preheating your oven to 375°F, setting the stage for baking magic. In a large skillet, gently heat your olive oil over medium. Add the diced onion and red bell pepper, stirring occasionally. Let them soften for 3 to 4 minutes—watch as the kitchen fills with their sweet aroma! This quick sauté not only mellows their flavors but ensures every bite of your enchilada filling is tender and delicious.
Step 2: Build the Filling
Next up: it’s time to add even more layers of goodness. To the softened veggies, stir in your black beans, corn kernels, chili powder, cumin, smoked paprika, and salt. Cook everything together, stirring for about 2 minutes. The spices will bloom, wrapping the beans and veggies in warmth and rich color. At this point, you’ve got a spoon-worthy filling you’ll probably want to sneak a taste from—go ahead, it’s irresistible!
Step 3: Prepare the Baking Dish
Generously grease a 9×13-inch baking dish, then spread about ½ cup of enchilada sauce across the bottom. This trick ensures your Black Bean Enchiladas won’t stick and infuses each one with extra flavor right from the start. The sauce creates a luscious, tangy bed for your tortillas to nestle into as they bake.
Step 4: Fill and Roll the Tortillas
Now comes the fun, hands-on part! Lay out your tortillas, and spoon about ½ cup of the bean filling across the center of each. Sprinkle 2 tablespoons of cheese over the top, then roll them up nice and snug. Place each roll seam-side down in your prepared baking dish; this helps keep them compact and ready for their saucy topping.
Step 5: Top and Bake
Pour the remaining enchilada sauce evenly over your filled tortillas, making sure every inch is coated. Shower them with the remaining cheese for that golden, bubbling finish. Slide the dish into your preheated oven and bake for 20–25 minutes, until everything is hot, melty, and irresistibly bubbly around the edges. The aroma alone will have everyone hovering in anticipation.
Step 6: Garnish and Serve
Once out of the oven, give your Black Bean Enchiladas a moment to cool slightly, then sprinkle fresh cilantro all over the top. The herbal freshness wakes up the dish and adds a pretty pop of green. Now, they’re ready to steal the show at your table!
How to Serve Black Bean Enchiladas
Garnishes
Garnishes add that final pop of color and flavor to your Black Bean Enchiladas. Bright cilantro is classic, but don’t stop there! Try a dollop of sour cream, a spoonful of chunky guacamole, or pickled jalapeños for heat. Even a squeeze of fresh lime or some sliced radishes can make each plate feel special and fresh.
Side Dishes
Bring your meal to life with complementary sides. Think fluffy Spanish rice, zesty lime-cilantro rice, or a simple green salad tossed with citrus vinaigrette. Creamy refried beans or crisp tortilla chips and salsa will round out your enchilada night in delicious, crowd-pleasing style.
Creative Ways to Present
If you want to impress, try individual cast-iron skillets for each serving, or layer your enchiladas with extra grilled veggies or roasted sweet potatoes. For gatherings, let everyone top their Black Bean Enchiladas with personalized fixings at a build-your-own enchilada bar—guaranteed smiles!
Make Ahead and Storage
Storing Leftovers
Black Bean Enchiladas store beautifully for easy meals later in the week. Wrap the baking dish tightly with foil or transfer leftovers to airtight containers—they’ll keep for up to 4 days in the refrigerator. You’ll thank yourself for having grab-and-go flavor ready.
Freezing
If you want to stash some away, Black Bean Enchiladas freeze like a dream. Assemble everything in a freezer-safe dish but don’t bake. Wrap well and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed (add an extra 5–10 minutes if needed) for an almost-instant homemade dinner.
Reheating
Reheat servings in the microwave for quick lunches (just cover to keep that steam in), or pop them in a 350°F oven, covered, until hot throughout. Add a sprinkle of extra cheese before reheating for the ultimate gooey finish; if reheating from frozen, allow more time and keep covered to avoid drying out.
FAQs
Can I use gluten-free tortillas for these Black Bean Enchiladas?
Absolutely! Corn tortillas are naturally gluten-free and work perfectly for Black Bean Enchiladas. Just warm them slightly before rolling to prevent tearing, and you’re good to go!
What’s the best cheese for enchiladas?
Cheddar and Monterey Jack melt beautifully and taste fantastic. For a little kick, you can also add pepper Jack or even a sprinkle of cotija on top for extra flavor.
Can I add other vegetables to the filling?
Definitely! Chopped spinach, zucchini, or even mushrooms can be cooked with the onions and bell peppers. The recipe is super flexible and happy to welcome any veggies you love or have on hand.
How spicy are these Black Bean Enchiladas?
As written, these are mildly spiced and family-friendly. If you crave more heat, add diced jalapeños, extra chili powder, or your favorite hot sauce to the filling or sauce.
Is it possible to make Black Bean Enchiladas vegan?
Yes, it’s easy! Use a plant-based cheese and make sure your enchilada sauce is vegan-friendly. The filling is already naturally vegan, so it only takes a simple swap.
Final Thoughts
There’s something so joyful about sharing a bubbling pan of Black Bean Enchiladas with friends and family. The combination of bold flavors, comforting texture, and colorful goodness makes it a recipe that wins hearts every time. Don’t be surprised if you find yourself coming back to this favorite again and again—give it a try and discover just how crave-worthy homemade enchiladas can be!
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Black Bean Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Black Bean Enchiladas are a delicious and satisfying vegetarian meal that’s perfect for a cozy dinner. Filled with a flavorful mixture of black beans, corn, peppers, and spices, these enchiladas are topped with a zesty red sauce and melted cheese for a comforting and hearty dish.
Ingredients
For the Filling:
- 2 cups canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup diced red bell pepper
- ½ cup diced onion
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
For Assembly:
- 8 (8-inch) flour or corn tortillas
- 2 cups shredded cheddar or Monterey Jack cheese, divided
- 2 cups red enchilada sauce
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat Oven: Preheat oven to 375°F.
- Saute Filling: In a skillet, sauté onion and bell pepper in olive oil until softened. Add black beans, corn, spices, and salt. Cook for 2 minutes.
- Fill Tortillas: Spread enchilada sauce in a baking dish. Fill tortillas with bean mixture and cheese, roll up, and place seam-side down in the dish.
- Bake: Pour remaining sauce over enchiladas, top with cheese, and bake for 20–25 minutes.
- Serve: Garnish with cilantro before serving.
Notes
- For extra heat, add diced jalapeños to the filling.
- Enchiladas can be prepared ahead and refrigerated before baking—adjust cook time as needed.
- Serve with guacamole, sour cream, or Spanish rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 5 g
- Sodium: 960 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 9 g
- Protein: 17 g
- Cholesterol: 35 mg
