Black Bean Enchiladas with Tangy Red Sauce and Melted Cheese

Simple, classic flavors make these Black Bean Enchiladas a delicious, easy, and meatless family dinner.

Black Bean Enchiladas

Meat prices have climbed recently, so I’ve been developing satisfying meatless meals that don’t skimp on flavor. Many vegetarian recipes try to replace meat by piling on extra ingredients, and the results can be bland or overworked. For these Black Bean Enchiladas I took the opposite approach: keep the ingredient list short, use classic complementary flavors, and let the beans and cheese shine.

The result is a simple, comforting dish that’s hearty and flavorful without unnecessary additions. The family loved them — they disappeared fast, and even picky eaters will appreciate the familiar, well-balanced taste. These enchiladas work great for weeknight dinners, potlucks, or as an easy freezer meal.

Black Bean Enchiladas Recipe

Black Bean Enchiladas

Hearty, cheesy enchiladas filled with seasoned black beans, green chiles, sour cream, cilantro, and melty cheese, baked in red enchilada sauce. An easy vegetarian dinner for weeknights or gatherings.

Course: Main, Main Course, Main Dish

Cuisine: American, Mexican

Keyword: Black Bean Enchiladas

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 enchiladas

Calories: 254kcal

Author: Michelle

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 2 teaspoons cumin
• 2 cans black beans (15 ounces each), drained and rinsed
• 1 can diced green chiles (4 ounces)
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro
• 2 cups shredded Mexican cheese, divided
• Salt and pepper to taste
• 1 (28 ounce) can red enchilada sauce
• 10–12 medium corn tortillas

Instructions

• Preheat oven to 350°F.
• In a medium skillet over medium heat, warm the olive oil. Add the sliced onion and cumin and sauté until the onion is tender and translucent. Remove from heat and let cool slightly.
• In a large bowl, combine the black beans, diced green chiles, sour cream, and cilantro. Stir to mix evenly.
• Add the slightly cooled onions to the bean mixture and stir to combine.
• Stir in 1 cup of the shredded cheese, and season with salt and pepper to taste. Mix until the filling is cohesive.
• Pour about 1/3 cup of enchilada sauce into the bottom of a 9″x13″ baking dish, just enough to coat the base.
• Spoon about 1/4 cup of the bean mixture onto each tortilla, roll up, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
• Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining shredded cheese.
• Bake at 350°F for 15–20 minutes, or until the cheese is melted and the enchiladas are heated through. Serve warm.

Notes

• If your corn tortillas break: They may be dry or not fresh. Heat a small amount of oil in a skillet and warm tortillas briefly (5–10 seconds per side) to soften them, or brush a little enchilada sauce on each tortilla after rolling to help prevent tearing.
• Storage: Store leftovers in an airtight container for 4–6 days.
• Freezer directions: Freeze fully assembled enchiladas (before or after baking) for 3–6 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat covered in a 350°F oven until warmed through, or microwave individual portions.

Nutrition

Serving: 1enchilada
|
Calories: 254kcal
|
Carbohydrates: 29g
|
Protein: 11g

Did you enjoy this Black Bean Enchiladas recipe? Try similar favorites like Green Chile Chicken Enchiladas, Homemade Pico de Gallo, or a Taco Bake Casserole for more Mexican-inspired dinners.

If you liked this Black Bean Enchiladas recipe, you might also like

Green Chile Chicken Enchiladas

Homemade Pico de Gallo

Taco Bake Casserole

See More Dinner Recipes

See More Mexican Inspired Recipes