These Black Bean Enchiladas are quick to make, and they’re filled with delicious ingredients. When this saucy, cheesy dish is on your table, it will satisfy everyone.
These black bean enchiladas contain a host of yummy flavors. Delicious enchilada sauce forms the base of the dish. Then, dip tortillas into it and lay them out, filling each with a black bean, green chile, and cheese mixture. Next, roll all the enchiladas, cover them with more delicious enchilada sauce, top with more cheese, and pop them in the oven for just 20 minutes, and you’re done. A delicious enchilada dish is on your table.
Black beans have an umami flavor and make a perfect meat substitute for hot summer nights when you might want to eat light (or winter nights when you want a vegetarian meal to mix it up a bit). My family and I eat vegetarian meals at least two nights a week. It’s nice to have a balance of vegetarian and meat-containing meals.
How To Make Perfect Black Bean Enchiladas
The secret to perfect black bean enchiladas is to fill them full of your favorite taco ingredients. This dish can be as fun-filled as your imagination. You can add dollops of guacamole or sour cream on top, or on the side, and perhaps a sprinkle of crispy fried onions and red pepper flakes. If the adults like the dish with more heat, you can put sliced, jarred jalapeños on one side, too.
By the way, the secret to keeping your enchiladas from browning too much with all of that cheese is—what? Let’s see how often you read the blog! If you read often, you’ll know I’m going to say to tent the whole dish with foil if you notice the surface is browning too fast.
How Do I Store Leftovers?
You can freeze these enchiladas, baked or unbaked, for 3 months. The cooked leftovers can also be refrigerated in an airtight container for 3-4 days.
Serving Suggestions
Serve this recipe with Cheesy Mexican Rice, a Sweet Corn, Tomato, and Avocado Salad, and a Tres Leches Cake for a decadent Mexican meal that will bring smiles to the table.
For more enchilada inspiration, take a look at these Tex-Mex Enchiladas, these White Chicken Enchiladas or these Beef Enchiladas.
Black Bean Enchiladas
Ingredients
- 15 ounces black beans rinsed and drained
- 4 ounces mild green chiles
- 2 cups enchilada sauce store-bought or homemade
- 8 corn or flour tortillas 6-inch size
- 3 cups shredded Monterey Jack or Mexican blend cheese
- 1/3 cup chopped cilantro
- 4 green onions sliced
- 1 avocado sliced
- 1/3 cup crumbled queso fresco
Instructions
- Get ready: Preheat your oven to 375°F to start the enchilada magic.
- Mix it up: In a small bowl, stir together the black beans and green chiles.
- Layer the base: Spread about 1/2 cup of enchilada sauce in the bottom of a 9×13-inch baking dish.
- Sauce 'em: Dip each tortilla into the remaining enchilada sauce to coat both sides lightly, then lay it on a plate.
- Fill and roll: Place about 3 tablespoons of the bean mixture and a sprinkle of cheese in the center of each tortilla, roll it up, and place it seam-side down in the baking dish.
- Top it off: Drizzle the rest of the enchilada sauce over the rolled tortillas and cover with the remaining cheese.
- Bake to perfection: Cook the enchiladas in the oven until the cheese is melted and bubbly, roughly 20 minutes.
- Garnish and serve: Let the enchiladas cool for 5 minutes, then add cilantro, green onions, avocado, and queso fresco on top. Enjoy your meal warm.
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