Black Bean Enchiladas Recipe
These hearty Black Bean Enchiladas are a flavor-packed vegetarian favorite that’s perfect for any night of the week. Loaded with black beans, sweet corn, warm spices, and gooey cheese, they’re rolled into soft tortillas and baked under a blanket of rich enchilada sauce.
Whether you’re cooking for a crowd or prepping a few meals ahead, this dish delivers bold taste with minimal effort.
Ingredients
2 tablespoons olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1½ teaspoons ground cumin
1 teaspoon smoked paprika
1 (15 oz) can black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 (4 oz) can diced green chiles
Salt and freshly ground black pepper, to taste
1½ cups shredded Monterey Jack or Mexican cheese blend, divided
1 (15 oz) can red enchilada sauce
8 small flour or corn tortillas
Fresh cilantro, chopped (for garnish)
Optional toppings: sour cream, avocado slices, pickled jalapeños, chopped tomatoes, lime wedges
Instructions
1. Cook the aromatics and make the filling
Heat the olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 5 to 6 minutes, stirring occasionally, until soft and slightly golden. Add the minced garlic, cumin, and smoked paprika, stirring constantly for about 30 seconds until fragrant.
Stir in the drained black beans, corn, and green chiles. Cook for another 5 minutes, allowing the ingredients to heat through and the spices to meld. Season with salt and pepper to your liking, then remove from heat. Stir in ¾ cup of the shredded cheese and mix until just melted.
2. Assemble the enchiladas
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread ½ cup of enchilada sauce across the bottom to prevent sticking. Warm the tortillas in the microwave for 30 seconds wrapped in a damp paper towel to make them pliable.
Spoon about ⅓ cup of the filling into each tortilla, roll them up tightly, and place seam-side down in the prepared dish. Continue until all the filling is used.
3. Add sauce and bake
Pour the remaining enchilada sauce evenly over the rolled tortillas, using a spoon or spatula to ensure full coverage. Sprinkle the remaining cheese generously on top. Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake uncovered for another 10 to 15 minutes, or until the cheese is bubbly and starting to brown. Let the enchiladas rest for 5 minutes before garnishing with fresh cilantro and serving.
Cooking Tips & Notes
Use a mix of cheeses like sharp cheddar, pepper jack, or queso fresco for extra depth and richness.
If your tortillas crack while rolling, it’s likely they’re too cold—warming them makes them more flexible and prevents tearing.
Add a handful of chopped spinach or sautéed bell peppers to the filling for extra vegetables and texture.
Want a smoky kick? Mix in a little chipotle in adobo sauce or chili powder into the enchilada sauce.
If using corn tortillas, quickly fry them in a bit of oil for a few seconds on each side before assembling. This not only softens them but also adds flavor and prevents sogginess.
Serving Suggestions
Pair with Mexican rice or cilantro-lime rice for a filling, complete meal
Serve alongside refried beans or black bean salad for extra protein and fiber
Top each serving with a drizzle of Mexican crema, sour cream, or Greek yogurt for cool creaminess
Garnish with fresh avocado slices or guacamole for a buttery, rich contrast
Offer a crunchy side of tortilla chips with fresh pico de gallo or mango salsa
Serve with a crisp green salad tossed in a lime vinaigrette to balance the richness of the enchiladas
Don’t forget a squeeze of lime over the top—just a little acid brightens everything up beautifully
These Black Bean Enchiladas are not only simple and satisfying, but endlessly customizable. They’re a fantastic way to feed a crowd or whip up a few lunches for the week with zero compromise on flavor.
