Black Bean Enchiladas
Hearty corn tortillas stuffed with a smoky black bean and vegetable filling, rolled up and baked under a blanket of vibrant enchilada sauce. A little melted cheese on top makes every bite rich and satisfying. This easy, family-friendly dinner comes together in under an hour.
For 4 servings
- prep
Preheat the oven and prep the dish.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- saute · ~9 min
Cook the vegetable filling.
1.Heat 1 tbsp oil in a large skillet over medium heat.2.Add chopped onion and bell pepper. Sauté until softened, about 5 minutes.3.Stir in minced garlic, cumin powder, and smoked paprika. Cook until fragrant, about 30 seconds.4.Add cooked black beans and a pinch of salt. Stir well and cook for 2 minutes. Remove from heat. - simmer · ~6 min
Make the quick enchilada sauce.
1.Wipe out the skillet and add the pureed tomatoes.2.Stir in the minced chipotle pepper and 1/2 cup water.3.Bring to a simmer and cook for 5 minutes until slightly thickened.4.Season with a pinch of salt. - assemble
Fill and roll the enchiladas.
Spread 1/3 cup of the enchilada sauce over the bottom of the baking dish. Warm the corn tortillas briefly so they are pliable. Spoon 2-3 tablespoons of the bean filling down the center of each tortilla, roll it up tightly, and place it seam-side down in the dish. Repeat with all tortillas.
TIPMicrowave tortillas for 20 seconds wrapped in a damp paper towel to make them easy to roll without cracking. - bake · ~20 min
Top with sauce and cheese, then bake.
1.Pour the remaining enchilada sauce evenly over the rolled tortillas.2.Sprinkle the shredded cheddar cheese on top.3.Bake for 20 minutes, until the cheese is melted and bubbly. - garnish
Garnish with fresh cilantro and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Warm tortillas in the microwave wrapped in a damp paper towel for 20 seconds to prevent cracking when rolling.
- 2For a smokier flavor, toast the cumin and smoked paprika in the dry skillet for 15 seconds before adding oil.
- 3Let the finished enchiladas rest for 5 minutes after baking to allow the sauce to settle and make serving cleaner.
- 4Spread a thin layer of sauce on the baking dish bottom to keep tortillas from sticking and add moisture.
- 5Use a slotted spoon to fill tortillas so excess bean liquid doesn't make the enchiladas soggy.
Adapt it for your goals.
Vegan
Replace cheddar cheese with a vegan shred or a creamy cashew sauce; nutritional yeast can be added for a cheesy flavor. Perfect for a plant-based meal without losing richness.
high proteinHigh-protein
Add 1 cup of cooked shredded chicken or sautéed mushrooms to the black bean filling. Boosts protein content while keeping the enchilada hearty and satisfying.
low oilLow-oil
Sauté the vegetables in a few tablespoons of vegetable broth instead of oil, and use a low-fat cheese. Reduces overall fat while preserving flavor and texture.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black beans provide a substantial amount of plant protein and fiber, supporting muscle health and digestion.
High in Dietary Fiber
Black beans and corn tortillas deliver soluble fiber, which helps regulate blood sugar and promotes gut health.
Packed with Vitamins from Vegetables
Onions, bell peppers, tomatoes, and garlic supply vitamin C, A, and antioxidants that support immunity and skin health.
Frequently asked questions
Yes, drain and rinse two 15-ounce cans of black beans to replace the cooked dried beans. No need to adjust other ingredients.
