Easy Black Bean Enchiladas with Cheese
Craving authentic Mexican comfort food? These black bean enchiladas are your answer! Unlike traditional meat-filled versions, these vegetarian black bean enchiladas deliver all the flavor while being budget-friendly and incredibly easy to make. The magic of these black bean enchiladas lies in their perfect balance of textures – from the crispy edges of the tortillas to the creamy bean filling.
Whether you’re a seasoned cook or kitchen novice, these black bean enchiladas come together in just 40 minutes, making them perfect for busy weeknights. Plus, these protein-packed black bean enchiladas can be made ahead and frozen, ensuring you always have a delicious dinner ready to go.
The versatility of these black bean enchiladas means you can easily customize them to your taste preferences while keeping the authentic Mexican flavors that make them so irresistible.
Easy Black Bean Enchiladas with Cheese
Equipment
- 9x13 baking dish
- Skillet
- Measuring cups and spoons
- Cheese grater
- Cutting board
- Sharp knife
- Aluminum foil
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 large green bell pepper diced
- 1 medium yellow onion diced
- 2 15-ounce cans black beans, drained and rinsed
- 1 15-ounce can yellow corn, drained
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 2 cups Mexican-blend cheese shredded
- 8 8-inch flour tortillas
- 2 cups red enchilada sauce
Optional Add-ins and Toppings
- Diced fresh tomatoes
- Sliced black olives
- Diced green chiles
- Pickled jalapeños
- Fresh cilantro
- Diced avocado
- Sour cream
- Mexican crema
- Queso fresco
- Lime wedges
- Pickled red onions
- Sliced radishes
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Prepare 9x13 baking dish with 1/4 cup enchilada sauce spread on bottom.
Filling
- Heat olive oil in large skillet over medium-high heat.
- Sauté garlic for 30 seconds until fragrant.
- Add onions and peppers, cook 8 minutes until soft.
- Stir in beans, corn, and seasonings.
- Cook 3 minutes, stirring occasionally.
- Add 1/4 cup enchilada sauce, stir to combine.
Assembly
- Warm tortillas in microwave 1 minute.
- Fill each tortilla with bean mixture and cheese.
- Roll tightly and place seam-side down in dish.
- Top with remaining sauce and cheese.
- Bake 20 minutes until bubbly.
Pro Tips
- Pat beans dry before using to prevent soggy enchiladas
- Slightly undercook vegetables for better texture after baking
- Don't overfill tortillas to prevent splitting
- Cover with foil if cheese browns too quickly
- Let rest 5 minutes before serving
Troubleshooting
- Tortillas cracking: Warm them properly before rolling
- Too wet: Drain beans and corn thoroughly
- Too dry: Add more enchilada sauce
- Falling apart: Don't overfill and place seam-side down
- Uneven cooking: Rotate dish halfway through baking
Storage Instructions
- Refrigerate: Up to 4 days in airtight container
- Freeze: Up to 3 months, wrapped well
- Reheat: Cover with foil, bake at 350°F until hot
Make-Ahead Options
- Prepare filling up to 2 days ahead
- Assemble entirely and refrigerate up to 24 hours
- Freeze unbaked enchiladas up to 3 months
- Make double batch and freeze half
Serving Suggestions
- With Mexican rice
- With refried beans
- Over shredded lettuce
- With fresh pico de gallo
- Alongside corn salad
- With Mexican street corn
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