Black Bean Enchiladas Recipe
Prepare to fall in love with the bright, bold flavors of Black Bean Enchiladas — a vegetarian favorite that’s as hearty as it is satisfying. Tender tortillas are filled with a savory blend of black beans, sweet corn, a hint of spice, and plenty of ooey-gooey cheese, all wrapped up and baked in a zesty enchilada sauce until bubbly and irresistible. Whether you’re feeding a busy family, planning a relaxed weeknight meal, or simply craving comfort food with a lighter twist, these Black Bean Enchiladas deliver crowd-pleasing taste and fantastic texture with every bite.
Ingredients You’ll Need
What makes these Black Bean Enchiladas so irresistible? It’s all about simple, vibrant ingredients that do the heavy lifting in both flavor and color. Each component brings something special — from creamy beans to melty cheese — creating the best kind of baked comfort food.
- Olive oil: This provides a golden base for sautéing the onions and spices and adds a subtle depth of flavor.
- Onion (diced): Softens and sweetens as it cooks, adding classic savory undertones.
- Garlic (minced): Brightens up the filling with just the right punch of aromatic flavor.
- Ground cumin: Offers warm, earthy notes that play perfectly with Mexican flavors.
- Chili powder: Brings mild heat and gorgeous color to the filling.
- Smoked paprika: Adds a gentle smokiness that elevates the entire dish.
- Black beans (rinsed and drained): The protein-packed star, providing heartiness and earthiness to each bite.
- Frozen corn (thawed): Pops of sweetness and a sunny touch that balances the savory elements.
- Diced green chiles: Deliver a mild tangy heat — don’t skip them if you love a little zing!
- Shredded Mexican blend cheese (divided): Melts beautifully inside and on top for cheesiness in every layer.
- Enchilada sauce: Store-bought or homemade, this ties everything together with a tomatoey, spiced hug.
- Flour or corn tortillas: Soft shells for wrapping the filling; choose corn for extra flavor or flour for a tender bite.
- Chopped cilantro and sliced green onions: Lively garnishes that add color, crunch, and a fresh, herby finish.
How to Make Black Bean Enchiladas
Step 1: Sauté Aromatics and Spices
Start by preheating your oven to 375°F (190°C). In a large skillet over medium heat, add the olive oil until shimmering, then toss in your diced onion. Give it about three to four minutes to soften — you’ll know it’s ready when it smells sweet and the edges look translucent. Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Let everything cook for just one more minute. The goal is to gently toast the spices and release their irresistible fragrance.
Step 2: Add the Veggies and Cheese
Time for the Black Bean Enchiladas filling to come together! Stir in the rinsed black beans, thawed corn, and canned green chiles. You want to cook it for two minutes or so, just to heat everything through and blend the flavors. Remove the pan from heat and stir in one cup of the shredded Mexican blend cheese. This little step ensures the filling is creamy and sticks together nicely when you assemble your enchiladas.
Step 3: Prep the Baking Dish
Take a 9×13-inch baking dish and spread a generous half cup of enchilada sauce along the bottom. This helps prevent sticking and infuses the tortillas with extra flavor from the get-go.
Step 4: Fill and Roll the Enchiladas
Now the fun part: assembly! Working one at a time, spoon about one third cup of your beautiful bean mixture into the center of each tortilla, then roll it up tightly. Place the rolls seam-side down in the saucy baking dish so they snuggle up next to each other without unrolling.
Step 5: Top with Sauce and Cheese
Pour the remaining enchilada sauce evenly over your rolled tortillas, making sure every nook and cranny gets sauced. Shower the top with the rest of your shredded cheese for that ultra-satisfying melted finish.
Step 6: Bake Until Bubbly
Cover the dish with foil and bake in your hot oven for 20 minutes to let the flavors marry. Then, remove the foil and continue baking for 5 to 10 minutes more, just until everything is bubbly and the cheese is perfectly melted with some golden spots.
Step 7: Garnish and Serve
Once your Black Bean Enchiladas emerge from the oven, sprinkle generously with chopped cilantro and sliced green onions. The colors will pop, and the fresh herbs add a final lift of flavor that’s downright addictive.
How to Serve Black Bean Enchiladas
Garnishes
The finishing touches make these Black Bean Enchiladas restaurant-worthy! Try adding dollops of sour cream, creamy avocado slices, and a few lime wedges for squeezing at the table. Don’t forget the cilantro and green onions — they’re more than just pretty, they give each forkful a burst of freshness.
Side Dishes
Round out your meal with classic Mexican-inspired sides. Fragrant cilantro-lime rice, a crisp green salad, or some homemade guacamole are all great choices. If you want a little something extra, try serving with refried beans or a tangy slaw for crunch and contrast.
Creative Ways to Present
Hosting a party? Slice the Black Bean Enchiladas into bite-sized pieces and spear with cocktail picks for a festive appetizer platter. For a casual family dinner, simply serve “family style” bubbling hot from the oven, or set up a toppings bar so everyone can customize their portions with all their favorite extras.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Black Bean Enchiladas, you’re in for a treat! Store leftovers in an airtight container in the refrigerator for up to three days. The flavors will actually deepen as they sit — sometimes, leftovers are the secret favorite part of the meal!
Freezing
Black Bean Enchiladas freeze beautifully. To make them ahead, assemble but don’t bake the enchiladas, then cover tightly with foil and freeze the whole dish for up to two months. When hunger strikes, thaw overnight in the fridge and bake as directed the next day.
Reheating
For the best results, reheat leftover enchiladas in a covered baking dish at 350°F until warmed through, about 15–20 minutes. In a pinch, individual portions can be microwaved, but baking helps keep the tortillas from getting soggy.
FAQs
Can I use homemade enchilada sauce?
Absolutely! Homemade sauce lets you control the flavors and the amount of spice. If you have the time, try making your own for next-level Black Bean Enchiladas. If not, your favorite store-bought variety will work just fine.
Are flour or corn tortillas better for Black Bean Enchiladas?
It’s totally up to your preference. Corn tortillas give a more traditional flavor and can be great for a gluten-free version, while flour tortillas are softer and a bit easier to roll. Both work beautifully in this recipe.
What other veggies can I add to the filling?
This recipe is super flexible. Feel free to add sautéed bell peppers, spinach, mushrooms, or even zucchini to boost the nutrition and add variety to your Black Bean Enchiladas.
Can I make this dish vegan?
Definitely! To make vegan Black Bean Enchiladas, simply use your favorite plant-based cheese and ensure your tortillas are vegan-friendly. The dish is naturally dairy-free once you swap the cheese.
How spicy are these enchiladas?
As written, this recipe yields mild Black Bean Enchiladas, thanks to the gentle heat of the chili powder and green chiles. To dial up the heat, simply add a pinch of cayenne pepper, a sliced jalapeño, or spicier enchilada sauce.
Final Thoughts
If you’re on the hunt for a wholesome dinner with vibrant flavors, these Black Bean Enchiladas are sure to win over even devoted meat-lovers. Don’t be surprised if this becomes your new go-to recipe — give them a try, gather your favorite people, and enjoy every cheesy, satisfying bite!
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Black Bean Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Black Bean Enchiladas are a tasty and satisfying vegetarian dish that’s perfect for a meatless dinner. Filled with a flavorful black bean and corn mixture, wrapped in tortillas, and baked with enchilada sauce and cheese, these enchiladas are sure to be a hit with your family and friends.
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 can (4 ounces) diced green chiles
- 2 cups shredded Mexican blend cheese, divided
For Assembly:
- 2 cups enchilada sauce (store-bought or homemade)
- 8 medium flour or corn tortillas
- Chopped cilantro and sliced green onions for garnish
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare the Filling: In a skillet over medium heat, sauté the onion in olive oil until soft. Add garlic, cumin, chili powder, and paprika, and cook for 1 minute. Stir in black beans, corn, and green chiles, and cook for 2 minutes. Remove from heat and stir in 1 cup of cheese.
- Assemble the Enchiladas: Spread 1/2 cup of enchilada sauce in a baking dish. Fill each tortilla with the bean mixture, roll tightly, and place seam-side down in the dish. Pour remaining sauce over the top and sprinkle with the remaining cheese.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 5–10 minutes, until bubbly and cheese is melted.
- Serve: Garnish with cilantro and green onions before serving.
Notes
- For extra flavor, add sautéed bell peppers or spinach to the filling.
- Use gluten-free tortillas for a gluten-free option.
- Serve with sour cream or avocado on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 35mg
