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Easy black bean enchiladas in a baking dish

Easy Black Bean Enchiladas That Are Cheesy, Fast & Flavorful


  • Author: Sarah
  • Total Time: 35 min
  • Yield: Serves 4–5 1x
  • Diet: Vegetarian

Description

These easy black bean enchiladas are a cheesy, meatless dinner that comes together in under an hour using pantry staples. Perfect for weeknights or meal prep.


Ingredients

Scale
  • 8 flour tortillas

  • 1 (15-oz) can black beans, drained and rinsed

  • 1 cup corn (fresh or frozen)

  • 1 small onion, diced

  • 1 bell pepper, diced

  • 2 cups shredded Mexican blend cheese

  • 2 cups red enchilada sauce

  • 1 tsp cumin

  • 1/2 tsp smoked paprika

  • 1/2 tsp dried oregano

  • Salt to taste


Instructions

  • Preheat oven to 350°F.

  • In a skillet, sauté onion and bell pepper until soft.

  • Add black beans, corn, cumin, paprika, oregano, and 1/4 cup enchilada sauce. Stir to combine.

  • Warm tortillas in the microwave until pliable.

  • Spoon filling into each tortilla, top with cheese, and roll tightly.

  • Place seam-side down in a baking dish with a light layer of enchilada sauce.

  • Pour remaining sauce over the top and sprinkle with cheese.

  • Bake uncovered for 20 minutes until bubbly and golden.

 

  • Let rest for 5 minutes before serving. Add toppings as desired.

Notes

  • Use corn tortillas if preferred, but heat them first to prevent cracking.

  • Add sweet potatoes, spinach, or mushrooms to customize the filling.

  • These enchiladas freeze well for up to 2 months.

  • Prep Time: 15 min
  • Cook Time: 20 min
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 310
  • Sugar: 3g
  • Sodium: 590mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Carbohydrates: 33g
  • Fiber: 7g
  • Protein: 14g
  • Cholesterol: 25mg

Keywords: easy black bean enchiladas, vegetarian enchiladas, weeknight dinner