If you are looking for a delicious, hearty, and satisfying vegetarian dish, this Black Bean Enchiladas Recipe is an absolute winner. Packed with protein-rich black beans, sweet corn, and a blend of spices that bring together vibrant Mexican flavors, these enchiladas are as comforting as they are easy to make. Whether you are cooking for a weeknight dinner or impressing friends at your next gathering, this recipe offers a perfect balance of cheesy goodness and zesty sauce wrapped in warm tortillas. It’s a fantastic way to enjoy a meatless meal that feels indulgent yet nourishing.
Ingredients You’ll Need
Gathering the right ingredients is the first step towards creating these amazing Black Bean Enchiladas. Each component is simple yet essential, giving the dish its unique texture, flavor, and colorful appeal.
- Olive oil: Used to sauté the onions and garlic, adding a subtle fruity richness.
- Small onion (diced): Provides sweetness and a mild crunch when cooked.
- Garlic cloves (minced): Infuses the filling with aromatic depth.
- Ground cumin: Adds earthiness and warmth to the spices.
- Chili powder: Contributes mild heat and classic Mexican flavor.
- Smoked paprika: Delivers a smoky nuance that elevates the taste.
- Canned black beans (rinsed and drained): The star of the filling, offering protein and creaminess.
- Frozen corn (thawed): Brings a pop of sweetness and texture contrast.
- Diced green chiles: Give a subtle kick and add interest to the mix.
- Mexican blend cheese (shredded, divided): Melts to create gooey, irresistible layers.
- Enchilada sauce: The tangy base that keeps everything moist and flavorful.
- Flour or corn tortillas: The perfect carriers that wrap the filling in warmth.
- Chopped cilantro and sliced green onions: Fresh garnishes that brighten the final dish.
How to Make Black Bean Enchiladas Recipe
Step 1: Prepare the filling
Start by heating olive oil in a skillet over medium heat. Add diced onions and sauté them until they’re soft and translucent, about 3 to 4 minutes. Then stir in the minced garlic along with ground cumin, chili powder, and smoked paprika. Cook this fragrant mixture for about a minute until the spices bloom beautifully. Next, fold in the black beans, thawed corn, and diced green chiles, allowing everything to warm through for 2 more minutes. Off the heat, mix in half of the shredded cheese, which helps bind the filling together while adding melty richness.
Step 2: Assemble the enchiladas
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Begin assembling by spreading about half a cup of enchilada sauce evenly on the bottom of a 9×13-inch baking dish. Warm your tortillas slightly to make them pliable, then spoon approximately one-third cup of the black bean mixture onto each tortilla. Roll each tortilla tightly and place them seam-side down snugly in the baking dish. This arrangement ensures they stay together as they bake.
Step 3: Add sauce and cheese topping
Once all the tortillas are arranged, pour the remaining enchilada sauce evenly over the top, making sure every bite will be juicy and flavorful. Sprinkle the rest of the shredded Mexican blend cheese generously over the enchiladas, promising that signature gooey and golden topping after baking.
Step 4: Bake to perfection
Cover the baking dish with foil and bake for 20 minutes, allowing the flavors to meld and the cheese inside to melt perfectly. Remove the foil and continue baking for an additional 5 to 10 minutes until the cheese on top bubbles and turns beautifully golden. Your kitchen will fill with such an inviting aroma, you’ll find it hard to wait!
How to Serve Black Bean Enchiladas Recipe
Garnishes
Before serving, scatter chopped fresh cilantro and sliced green onions on top. These garnishes add a fresh, herbaceous brightness and slight crunch, balancing the rich, cheesy filling beautifully. A dollop of sour cream or a few avocado slices on the side can also elevate every bite with creamy coolness.
Side Dishes
Pair your Black Bean Enchiladas with simple sides like Spanish rice, a crisp green salad, or a zesty guacamole. A refreshing cucumber salad or pickled jalapeños can also cut through the richness, creating a well-rounded meal that leaves everyone satisfied.
Creative Ways to Present
For a fun twist, serve these enchiladas in individual ramekins for a personal touch at dinner parties. You can also layer the filling and sauce in a casserole dish to turn it into an enchilada lasagna. Garnish with colorful diced tomatoes or radishes for extra vibrancy and a delightful crunch.
Make Ahead and Storage
Storing Leftovers
Place any leftover Black Bean Enchiladas in an airtight container and refrigerate for up to 3 days. They hold up well, and the flavors tend to meld even more, making the next day’s meal just as enjoyable.
Freezing
If you want to prepare ahead, you can freeze assembled but unbaked enchiladas. Wrap the baking dish tightly with plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers covered in the microwave or oven until warmed through. To keep the cheese melty and avoid drying out, cover with a damp paper towel in the microwave or with foil in the oven. A few minutes on broil at the end can revive a crisp cheesy top if you like.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas offer a more authentic flavor and are perfect if you need a gluten-free option. Just warm them before rolling so they don’t crack.
Is this Black Bean Enchiladas Recipe vegan?
As written, it includes cheese, so it isn’t vegan. However, you can easily make it vegan by substituting the cheese with a plant-based alternative and using a vegan enchilada sauce.
Can I add other vegetables to the filling?
Definitely! Sautéed bell peppers, spinach, or zucchini make great additions to boost the vegetable content and add more color and texture.
How spicy are these enchiladas?
The recipe is mildly spiced, thanks to chili powder and green chiles. You can adjust the heat by adding more spices or including chopped jalapeños if you prefer it hotter.
Can I make enchilada sauce from scratch?
Yes! Homemade enchilada sauce made with tomato paste, chili powder, garlic, and broth tastes wonderful and lets you control the seasoning. But store-bought sauce is a convenient and tasty shortcut.
Final Thoughts
There is something truly special about this Black Bean Enchiladas Recipe that turns a simple meal into a celebration of cozy, vibrant flavors. It’s easy to prepare, packed with wholesome ingredients, and perfect for anyone craving comfort food without meat. I encourage you to give this recipe a try—you might just make it your new favorite weeknight dinner or crowd-pleaser at your next gathering. Happy cooking and bon appétit!
Print
Black Bean Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This delicious Black Bean Enchiladas recipe features a flavorful blend of black beans, corn, green chiles, and Mexican spices wrapped in soft tortillas, topped with enchilada sauce and melted cheese. Perfect for a satisfying vegetarian main course, these enchiladas are easy to prepare and bake, making them an ideal weeknight dinner with a touch of authentic Mexican flair.
Ingredients
Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 can (4 ounces) diced green chiles
- 1 cup shredded Mexican blend cheese (divided)
Assembly & Topping
- 2 cups enchilada sauce (store-bought or homemade)
- 8 medium flour or corn tortillas
- 1 cup shredded Mexican blend cheese (remaining)
- Chopped cilantro, for garnish
- Sliced green onions, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas later.
- Sauté Vegetables and Spices: In a skillet over medium heat, warm the olive oil. Add the diced onion and sauté until soft, about 3–4 minutes. Then add minced garlic, ground cumin, chili powder, and smoked paprika, cooking for an additional minute to release their aromas.
- Add the Beans and Corn: Stir in the rinsed black beans, thawed corn, and diced green chiles. Cook the mixture for another 2 minutes to combine flavors well.
- Mix in Cheese: Remove the skillet from heat and stir in 1 cup of shredded Mexican blend cheese until melted and well incorporated into the filling.
- Prepare the Baking Dish: Spread 1/2 cup of enchilada sauce evenly in the bottom of a 9×13-inch baking dish to prevent sticking and add moisture.
- Assemble the Enchiladas: Spoon about 1/3 cup of the bean mixture onto each tortilla, roll them tightly, and place them seam-side down in the prepared baking dish in a single layer.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 20 minutes to heat through and allow the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 5 to 10 minutes, until the sauce is bubbly and the cheese topping is fully melted and slightly browned.
- Garnish and Serve: Remove the enchiladas from the oven, garnish with freshly chopped cilantro and sliced green onions, then serve warm. Optional sides like sour cream or avocado complement this dish beautifully.
Notes
- For extra flavor and nutrition, add sautéed bell peppers or fresh spinach to the filling mixture.
- Use gluten-free tortillas if you need a gluten-free version of this recipe.
- Serve the enchiladas with sour cream, guacamole, or sliced avocado for added creaminess.
