Black Bean Enchiladas
Hearty black beans and sweet corn wrapped in soft corn tortillas, smothered in a zesty red sauce and blanketed with melted cheese. A crowd-pleasing vegetarian dinner that's perfect for any night of the week.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare for Baking
- b.Preheat your oven to 375°F (190°C).
- c.Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- 2
Step 2
- a.Cook the Filling
- b.Heat olive oil in a large skillet or pan over medium-high heat.
- c.Add the chopped onion and bell pepper. Sauté for 5-7 minutes, until they begin to soften.
- d.Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute more, until fragrant.
- e.Add the rinsed black beans and corn. Cook for 3-4 minutes, stirring occasionally, until heated through.
- f.Remove the skillet from the heat. Stir in the kosher salt, black pepper, lime juice, and chopped cilantro. Mix well to combine.
- 3
Step 3
- a.Assemble the Enchiladas
- b.Spread about 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
- c.Warm the tortillas to make them pliable. You can wrap them in a damp paper towel and microwave for 30-45 seconds, or warm them one by one in a dry skillet for 15-20 seconds per side.
- d.Spoon about 1/3 cup of the black bean filling down the center of each warm tortilla.
- e.Roll up each tortilla tightly and place it seam-side down in the baking dish.
- 4
Step 4
- a.Bake
- b.Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
- c.Sprinkle the shredded cheese evenly over the top.
- d.Bake uncovered for 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- 5
Step 5
- a.Rest and Serve
- b.Remove the enchiladas from the oven and let them rest for 5-10 minutes. This helps them set and makes serving easier.
- c.Garnish with extra cilantro, sour cream, sliced avocado, or chopped green onions if desired. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Warming the corn tortillas before rolling is the most important step to prevent them from cracking.
- 2For a creamier filling, mash about half of the black beans with a fork before mixing them with the other ingredients.
- 3Don't overfill the enchiladas, or the filling will spill out while baking.
- 4Enchiladas are great for meal prep. You can assemble them a day ahead (without the sauce and cheese on top), cover, and refrigerate. Add the sauce and cheese just before baking, and add 5-10 minutes to the baking time.
- 5To make this recipe vegan, simply use a vegan cheese substitute and ensure your enchilada sauce is dairy-free.
Adapt it for your goals.
Spicy Kick
Add one finely chopped jalapeño or a teaspoon of adobo sauce from a can of chipotles to the filling along with the onions and peppers.
Extra VeggiesExtra Veggies
Incorporate other vegetables like sautéed zucchini, mushrooms, or spinach into the black bean filling for added nutrients.
Protein BoostProtein Boost
Mix in 1 cup of cooked quinoa or crumbled firm tofu with the black bean filling for an extra protein punch.
Why this is on our healthy list.
High in Dietary Fiber
Black beans and corn are excellent sources of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Rich in Plant-Based Protein
This dish provides a substantial amount of protein from black beans, making it a satisfying and muscle-supporting meal for vegetarians and meat-eaters alike.
Packed with Nutrients
With ingredients like bell peppers, onions, garlic, and tomatoes (in the sauce), these enchiladas are loaded with essential vitamins, minerals, and antioxidants like Vitamin C and lycopene.
Frequently asked questions
One serving, which consists of two enchiladas, contains approximately 655 calories. This can vary based on the specific brands of sauce and cheese used.