Black Bean Enchiladas – Easy Vegetarian Enchiladas made with black beans instead of beef, topped with red chile sauce, and baked to perfection. Quick and Perfect lunch or dinner recipe that the whole family can enjoy.
This vegetarian black bean enchilada recipe is perfect for those busy weeknights. They are packed with flavor and tastes just like what you would order at a restaurant. Drenched with a delicious enchilada sauce then topped with cheese and some freshly cut tomatoes and cilantro.
If you’re looking for other delicious Mexican inspired recipes, why not also try my Buffalo Chicken Tacos or my Mexican Street Corn Pasta Salad!
why you’ll love these black bean enchiladas
- Perfect for busy weeknights! These Black Bean Enchiladas can be prepped ahead and popped in the oven for a stress-free weeknight meal.
- A super hearty vegetarian meal. Packed with nutrient-rich black beans and topped with melty cheese, these are super satisfying!
- Addictively crispy. These baked enchiladas are perfectly crunchy and hold their structure so well.
- Easy to make. Only a handful of pantry staples needed, easy to prep, on the table in around 30 mins!
ingredients you’ll need
- Olive Oil
- Black Beans
- Onion
- Chili Powder
- Salt & Pepper
- Corn Tortillas
- Red Enchilada Sauce
- Diced Tomatoes
- Cilantro
- Cheddar Cheese
- Cooking Spray
how to make these black bean enchiladas
- Cook the enchilada filling. In a medium pan with some olive oil, cook the onion. Then stir in the black bean chili powder and season with salt & pepper.
- Prep the tortillas. Microwave a stack of tortillas for 1 min.
- Assemble the enchiladas. Divide the black bean mixture evenly between the tortillas and top each one with 1 tablespoon of cheese. Roll up the tortillas and place them seam side down in the baking dish. Pour enchilada sauce over them and sprinkle with cheese.
- Bake. Bake for 20 minutes or until sauce is bubbling and cheese is melted.
- Garnish. Top with diced tomatoes and chopped cilantro, then serve.
recipe notes and tips
- Make these Black Bean Enchiladas vegan by omitting the cheese.
- Top with avocado for extra creaminess.
- To make gluten-free, use gluten-free flour tortillas or corn tortillas.
- I used black beans but you could also use red beans in these enchiladas.
- Sharp cheddar, pepper jack, Cojita or Colby are great cheese options for these Black Bean Enchiladas
- Feel free to add whatever vegetables you would like. Any color bell pepper works great, red onion and zucchini are great options too.
- It helps if the enchiladas are packed quite tightly in the pan. If you don’t have a big enough pan, it may be easier to use two smaller baking dishes rather than one large tray.
- When placing the enchiladas in the pan, make sure to place them seam side down so they stay rolled up.
- Don’t overstuff your tortillas, or they may crack and the filling will spill out.
faq’s
Do you use corn or flour tortillas for enchiladas?
Traditionally, corn tortillas are usually used for enchiladas. But, flour tortillas will work just as well. If you are using flour tortillas choose 7 0r 8-inch tortillas and depending on which dish you use, you can fit about 7-8 enchiladas in the dish. Corn tortillas are about 6 inches in diameter.
Do you have to fry tortillas for enchiladas?
Some people do fry their tortillas a bit to prevent their enchiladas from getting soggy when you add the enchilada sauce. If you prefer to do this step you may do so with a bit of oil in a pan and fry each one slightly. Once the tortilla is coated with oil it will prevent the sauce from sticking to the tortilla. Keep in mind this step is not really necessary and I skipped it for this Black bean enchiladas recipe.
can you make these black bean enchiladas ahead of time?
Absolutely. Just assemble your enchiladas up to just before adding the sauce. Then place them in the fridge until you are ready to bake, add the sauce and cheese, then cook in the oven.
Leftover enchiladas freeze great too. Just place in a freezer-safe container, they’ll keep for up to 3 months. allow to thaw and then reheat in the oven.
other Mexican inspired dishes
- Taco Stuffed Zucchini Cups
- Mexican Grilled Chicken Bowl
- Creamy Mexican Street Corn Salad
- Mexican Shrimp Salad Recipe
- Healthy Mexican Street Corn
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Black Bean Enchiladas
Ingredients
- 2 Tsp Olive Oil
- 1 15 oz Can Black beans drained
- ½ Cup Finely Chopped Onion
- 2 Tsp Chili Powder
- Salt and Pepper to taste
- 1½ Cup Reduced-fat cheddar cheese divided use
- 8 Corn Tortillas
- 1 10 oz Can Red Enchilada Sauce
- ½ Cup Diced tomatoes
- 1 Tbsp Chopped Cilantro
- Cooking Spray
Instructions
- Preheat the oven to 350 degrees F. Coat an 11”x7” baking dish with cooking spray.
- Heat the olive oil in a medium pan over medium-high heat. Add the onion and cook for 3-4 minutes or until softened.
- Stir in the black beans, chili powder, and salt and pepper to taste. Cook for 2-3 more minutes.
- Place the tortillas in a stack on a plate and cover with a damp paper towel. Microwave for 1 minute or until tortillas is pliable.
- Divide the black bean mixture evenly between the tortillas and top each one with 1 tablespoon of cheese.
- Roll up the tortillas and place them seam side down in the baking dish.
- Pour the enchilada sauce over the top and sprinkle the remaining cup of cheese over the sauce
- Bake for 20 minutes or until sauce is bubbling and cheese is melted
- Top with diced tomatoes and chopped cilantro, then serve.
Notes
- Make these Black Bean Enchiladas vegan by omitting the cheese.
- Top with avocado for extra creaminess.
- To make gluten-free, use gluten-free flour tortillas or corn tortillas.
- I used black beans but you could also use red beans in these enchiladas.
- Sharp cheddar, pepper jack, Cojita or Colby are great cheese options for these Black Bean Enchiladas
- Feel free to add whatever vegetables you would like. Any color bell pepper works great, red onion and zucchini are great options too.
- It helps if the enchiladas are packed quite tightly in the pan. If you don't have a big enough pan, it may be easier to use two smaller baking dishes rather than one large tray.
- When placing the enchiladas in the pan, make sure to place them seam side down so they stay rolled up.
- Don’t overstuff your tortillas, or they may crack and the filling will spill out.
Nutrition
