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Isabel
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Black Bean Enchiladas filled with a mixture of Bush’s® Black Beans, corn, onions, and bell peppers, and topped with a red enchilada sauce and melted cheese. Easy vegetarian enchiladas the whole family will love!
This post is sponsored byBUSH’S® Beans. All opinions expressed here are my own.
This black bean enchilada recipe is one of my favorite easy, filling, and healthy vegetarian meals that the whole family is guaranteed to love! Even the biggest of meat eaters never complain about this dish. It’s the perfect dinner to serve on Meatless Mondays or whenever you’re craving a tasty Mexican dish!
It’s made with black beans, corn, onions, and bell peppers rolled tightly in some tortillas and then drenched with a finger-licking good red enchilada sauce and topped with melted cheese. What’s not to love about that?!
To save tons of time, I used a can of BUSH’S® Black Beans instead of soaking and cooking dried black beans from scratch. Not only do their beans taste great, but they’re also high quality! The beans are never broken or smashed like other canned bean brands that I’ve tried. I can’t recommend them enough!
Ingredients You’ll Need
- Filling – Black beans in these enchiladas are a must! They keep you full, add a good bit of fiber, and help create a healthy vegetarian meal that even the biggest meat eaters will love! I used 1 16-oz can of BUSH’S® Black Beans because they’re always the best quality and flavor. I also added in some veggies like onions, bell peppers, and corn.
- Enchilada Sauce – I highly recommend making your own using thiseasy enchilada saucerecipe or thisauthentic enchilada saucerecipe. Of course if you’re short on time, you can also use your favorite store-bought sauce.
- Cheese – I used a shredded Mexican-blend cheese, but you can use whatever cheese you have in the fridge as long as it melts beautifully. Cheddar, Monterey jack, and mozzarella are all great options.
- Tortillas– You canmake your own flour tortillas, or you can use your favorite store-bought variety. Just make sure they’re 8-inches in diameter, aka “soft taco size.”
How to Make Black Bean Enchiladas
Step 1: To make the filling, sauté diced onions, peppers, and garlic in a large skillet until the onions become translucent and the peppers have softened. Then add in the black beans, corn, and spices and cook for a few minutes until fully heated through.
Mix in a 1/4 cup of enchilada sauce and remove from heat. Give the filling a taste and season it with more salt if necessary.
Step 2: To assemble the enchiladas, lay a warm tortilla on a plate, spoon in some of the black bean mixture, top it with a little shredded cheese, and then roll it up tightly. Transfer it to a 9×13 baking dish and continue assembling all the enchiladas.
Step 3: Top the enchiladas with the remaining enchilada sauce and shredded cheese. Bake for 20 minutes at 350ºF until the cheese has melted and the sauce is bubbly.
Step 4: Last but not least, it’s time to eat! Top the enchiladas with any desired toppings and serve!
Helpful Tips and Variations
- Don’t have corn in the pantry? Use any other veggies you have! Some good options would be broccoli, zucchini, sweet potatoes, or butternut squash.
- If you want to use corn tortillas instead,wrap them in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through until all of them are warm and pliable. Since corn tortillas are smaller, you’ll need more of them to use up all the filling.
- If you have any filling leftover, feel free to make a few more enchiladas. Alternatively, you could serve it with chips as a tasty black bean and corn salsa or serve it as a veggie side dish for lunch and dinner.
Storing and Reheating
To store, place them in an airtight container and refrigerate for up to 4 days.
To freeze, let them cool completely in the fridge. Transfer to a freezer-safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze. Leave them to thaw in the fridge overnight or bake right from frozen.
To reheat, either microwave them for 2 to 3 minutes or bake in a 350ºF oven until warmed through (about 10-20 minutes).
More Enchilada Recipes
- Breakfast Enchiladas
- Turkey Enchiladas
- Enchiladas Suizas
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4.75 from 54 votes
Black Bean Enchiladas
servings: 8 servings
Print Pin Review Save
Prep: 10 minutes minutes
Cook: 35 minutes minutes
Total: 45 minutes minutes
Black Bean Enchiladas filled with a mixture of black beans, corn, onions, and bell peppers. Easy vegetarian enchiladas for the whole family!
Ingredients
- 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
- 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
Preheat oven to 350ºF.
Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.
Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.
Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.
Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
Pour 1/4 cup of the enchilada sauce into a 9×13 baking dish, and spread it out to coat the bottom of the dish.
Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.
Pour the remaining 1 1/2 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
Serve immediately and garnish with desired toppings.
Notes
Tortillas– You canmake your own flour tortillas, or you can use your favorite store-bought variety. Just make sure they’re 8-inches in diameter, aka “soft taco size.”
Cheese – I used a shredded Mexican-blend cheese, but you can use whatever cheese you have in the fridge as long as it melts beautifully. Cheddar, Monterey jack, and mozzarella are all great options.
Nutrition Information
Serving: 1enchilada, Calories: 300kcal (15%), Carbohydrates: 34g (11%), Protein: 14g (28%), Fat: 12g (18%), Saturated Fat: 6g (30%), Cholesterol: 27mg (9%), Sodium: 1211mg (50%), Potassium: 321mg (9%), Fiber: 5g (20%), Sugar: 5g (6%), Vitamin A: 491IU (10%), Vitamin C: 20mg (24%), Calcium: 240mg (24%), Iron: 3mg (17%)
Author: Isabel Orozco-Moore
Category: Mexican
Leave a Reply
Melanie
I’ve made this recipe several times and the family loves it! It is quite easy and leftovers heat up very nicely!Reply
Alex T
This recipe is awesome and allows me to adjust as I like! I love a good base recipe that I can add extras into and keep that awesome taste. I add celery, extra garlic (as I am a garlic lover), extra peppers and veggie chorizo crumbles for extra full and fullness. Thank you for this killer recipe it’s a family favorite now!Reply
MK
This recipe came in clutch as a last minute dinner for me and my toddlers! Had no bell pepper so I did extra onion and a can of mild chili peppers. Broiled for the last 3 min for a nice crunch to the top and topped with Greek yogurt (the best sour cream sub) and chopped cherry tomatoes. It was “so nummy” according to my daughters, and I would agree.Reply
Isabel
The best compliment ever! As a current toddler mom myself, I’m so happy to hear you kiddos liked it!
Reply
Gina
Hubby and I have been working on incorporating more vegetarian recipes into our menu and this one will definitely be added to our regular rotation. The only modification I made was to add a can of diced hatch chiles. This was delicious!Reply
Anna
Love this recipe! I didn’t have onion and used diced green chilies for extra bulk. It tasted just as good as when I use the onion! I add various spices to the mix and it turns out well every time! Thanks!Reply
jaelynn m.
Love this meal!!!! Very tasty and
Super easy to make. Let our vegetarian journey begin!!! Thanks for sharing this recipe!!!Reply
Emily Van Winkle
Great recipe, my family loved them. It will now be part of our weekly menu! Super easy to make.
Reply
Donna Salgado
I’m always looking for great vegetarian dishes and this was a huge hit! The whole family loved it, even my 3 year old! Thank you!!🤩Reply
Christin
I LOVE this enchilada recipe!! I’ve made it probably 4xs now. Quick question- can these be frozen and heated layer? (I’m currently making meals and freezing them because I’m pregnant and want quick freezer meals). Thanks!
Reply
Ana @ Isabel Eats
Hi Christin! Yes they definitely can!
Reply
Shelby Lasley
Not the worst, but not the best. I love vegetarian enchiladas, enchiladas in general are my favorite. This for me was bottom of the barrel.Reply
Ruthie
They are in the oven right now and can’t wait to eat! I added some chopped jalapeño but otherwise followed recipe exactlyz thank you!Reply
Pam
Excellent and easy to make!Reply
Jackie Rudnitzki
The filling sounds amazing-but don’t like red enchilada sauce. What can be substituted?
Reply
Ana @ Isabel Eats
Hi Jackie! You can use our salsa verde, or you can try our cheesy sour cream sauce used in our “white chicken enchiladas” but filled with the black beans instead. I hope this helps!
Reply
McKell
These were super delicious and actually easy to make. They’re also incredibly filling. My family loved them! Definitely making again! Thanks for the recipe!!Reply
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