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Black Bean Enchiladas Recipe

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4.3 from 15 reviews

These Black Bean Enchiladas are a flavorful and hearty vegetarian Mexican dish featuring a savory filling of black beans, corn, bell peppers, and spices, all rolled in warm flour tortillas, smothered in rich enchilada sauce, topped with melted Mexican-blend cheese, and baked to perfection. Ideal for a family dinner or meal prepping, they offer a delicious combination of textures and tastes with optional fresh toppings like sour cream, cilantro, and diced avocados.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Vegetable Mixture

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 large green bell pepper, diced
  • 1 small onion, diced
  • 1 (15-oz) can BUSH’S black beans, drained and rinsed
  • 1 (15-oz) can yellow corn, drained and rinsed
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika

Other Ingredients

  • 2 cups shredded Mexican-blend cheese, divided
  • 8 (8-inch) flour tortillas (also called soft-taco size)
  • 2 cups enchilada sauce, divided
  • Optional toppings: sour cream, cilantro, diced avocados

Instructions

  1. Preheat Oven: Preheat your oven to 350ºF to ensure it’s ready for baking the assembled enchiladas.
  2. Cook Vegetables: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds to release its aroma. Add diced onions and bell peppers and cook for about 8 minutes, stirring occasionally, until they become soft and translucent.
  3. Add Beans and Spices: Stir in the black beans, yellow corn, kosher salt, ground cumin, dried oregano, and smoked paprika into the skillet. Cook while stirring occasionally for 3 minutes until the mixture is heated through and well combined.
  4. Incorporate Sauce & Season: Add 1/4 cup of enchilada sauce to the bean mixture, stir to combine thoroughly, then remove from heat. Taste and adjust seasoning with additional salt if needed.
  5. Warm Tortillas: Microwave the tortillas on a plate for about 1 minute, flipping them halfway through, until they are warm and pliable to prevent cracking when rolling.
  6. Prepare Baking Dish: Pour 1/4 cup of enchilada sauce into a 9×13-inch baking dish and spread it evenly across the bottom to prevent sticking and add flavor.
  7. Assemble Enchiladas: Evenly distribute the black bean mixture onto each warm tortilla and top each with approximately 3/4 cup of shredded cheese. Roll each tortilla tightly and place seam side down in the prepared baking dish.
  8. Add Sauce and Cheese: Pour the remaining 1 1/2 cups of enchilada sauce over the rolled tortillas, then sprinkle the remaining 1 1/4 cups of shredded cheese on top to cover evenly.
  9. Bake: Bake the enchiladas in the preheated oven for 20 minutes or until the cheese on top is melted, bubbly, and slightly golden.
  10. Serve: Remove from oven and serve immediately, garnished with optional toppings such as sour cream, fresh cilantro, and diced avocados for added flavor and freshness.

Notes

  • Warm tortillas slightly to prevent tearing when rolling.
  • You can substitute corn tortillas for a gluten-free option, though this changes the texture.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • For extra heat, add chopped jalapeños or a dash of hot sauce to the filling.
  • This recipe can be made vegan by using vegan cheese and skipping sour cream or using a dairy-free alternative.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/black-bean-enchiladas-recipe/