Black Bean Enchiladas- easy enchiladas filled with black beans, cheese, and enchilada sauce. This simple and satisfying vegetarian meal is a weeknight dinner favorite! Serve with your favorite toppings and Mexican side dishes.
When we need a quick and easy dinner, we often make Black Bean Enchiladas. The entire family loves this enchilada recipe, and they are easy to put together. You only need five ingredients…and then whatever toppings you want! The enchiladas are hearty, filling, and oh so cheesy!
We like to use our homemade enchilada sauce; it has the best flavor! I always keep a container in the freezer so whenever we are craving enchiladas, we can make them in no time. Of course, you can use your favorite store-bought enchilada sauce.
I like to use black beans, but pinto beans or refried beans work well too.
How to Make Black Bean Enchiladas
There is nothing better than a pan of cheesy, satisfying enchiladas for dinner! I love this recipe because they are SO easy to make and a family favorite.
- In a small bowl, combine the beans and green chiles. Make sure you choose mild green chiles. They add great flavor but aren’t too spicy. The kids don’t even know they are there.
- Spread about ½ cup of the enchilada sauce on the bottom of a 9×13-inch baking dish. Pour remaining sauce into a shallow bowl or pie plate
- You can use corn or flour tortillas to make the enchiladas. I use small tortillas, the 6-inch size.
- Working one at a time, dip tortilla into sauce to lightly coat both sides. Transfer to a plate, then place about 3 tablespoons of the bean mixture into the top center. Top with a little bit of shredded cheese.
- Roll up and place seam side down in baking dish. Repeat until you’ve used all of the tortillas, placing them close together in the pan. Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.
- Bake the enchiladas until cheese is melted and bubbly.
We always like to finish the enchiladas with some fun and delicious toppings!
Our favorites include chopped cilantro, sliced green onions, avocado, and queso fresco. You can also add radish slices, pico de gallo, guacamole, mango salsa, pineapple salsa, or sour cream.
If you want to serve a full feast, these sides go great with enchiladas.
How to Store
If you have leftovers, you are lucky because leftover enchiladas are always tasty!
Store leftover enchiladas in the refrigerator for up to five days. Reheat in the microwave or oven.
To freeze, cover the pan tightly with plastic wrap, then aluminum foil. Freeze for up to 3 months. To reheat, remove the plastic wrap and cover with foil. Bake for 30 minutes and then uncover the pan. Continue to bake for an additional 5 to 10 minutes, or until completely cooked through and cheese is melted.
More Enchilada Recipes
- Skillet Vegetarian Enchiladas
- Corn and Zucchini Enchiladas
- Butternut Squash Enchiladas
- Enchilada Stuffed Mushrooms
- Creamy Spinach & Cheese Enchiladas
- Black Bean Quinoa Enchilada Bake
- Stacked Sweet Potato Black Bean Enchiladas
Black Bean Enchiladas
For the enchiladas:
- 15 oz black beans, rinsed and drained
- 4 oz mild green chiles
- 2 cups Enchilada Sauce can use store bought
- 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
- Preheat oven to 375 degrees F.
- In a small bowl, combine the black beans and green chiles.
- Spread about ½ cup of the enchilada sauce on the bottom of a 9×13-inch baking dish.
- Pour remaining sauce into a shallow bowl or pie plate. Working one at a time, dip tortilla into sauce to lightly coat both sides. Transfer to a plate, then place about 3 tablespoons of the bean mixture into the top center. Top with a few tablespoons of the cheese.
- Roll up and place seam side down in baking dish. Repeat until you’ve used all of the tortillas, placing them close together in the pan.
- Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.
- Bake enchiladas until cheese is melted and bubbly, about 20 minutes.
- Remove the pan from the oven and allow enchiladas to cool for 5 minutes. Garnish with cilantro, green onion, avocado, and queso fresco, if desired. Serve warm.
Have you tried this recipe?
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Photos by Olive & Mango
I love to make enchiladas at home. I haven’t added black beans, but that’s a great idea. It would really boost the nutrition.
I may just make these for dinner tonight – they look great.
These look perfect, just perfect. I’m adding the Cilantro Lime chicken to mine! Making these will definitely make Mondays seem a little less dreary.
Yum- these look absolutely delicious! Perfect for a weeknight!
Your enchiladas look great. Enchiladas don’t last long at our house.
Your enchiladas look divine! and so do you cinnadoodles!
Yum, Yum !! Enjoy your visit with your Dad & Theresa! Tell them hello for me.
That is so funny- I have enchiladas on my menu for tonight! What a bummer that you have to work while your dad is in town! Maybe you can get out early? I will keep my fingers crossed for you!
Love the enchiladas! Those cinnadoodles look good, too.
I hate Mondays too! I think that is why Sunday is depressing sometimes. But would sure brighten it up.
lovely meal… 🙂
I love enchiladas, and the addition of cilantro lime chicken sounds delicious to me! You’ve photographed your meal quite nicely. My photos of enchiladas usually look like mush though they taste good!
It must be the season for a little spice!
The enchiladas look great – I’ll have the chicken. 😉
Those look so good. Yum!
Oh man, that guac looks fabulous, just fabulous and I’ll have your share of the cilantro lime chicken if that’s ok.
oh yummy! that looks soo good….guacamole is soo good!
Not a fan of Mondays myself either. I went into work 2 hours late today & it felt like a holiday. I wish all Mondays could be like that. Anyhoo, these enchiladas look great!!!!!
Oh, I also made the artichoke gratinata from Giada's and it was just OK. I love artichokes but on their own even with some other good stuff was just too artichoky.
Great minds think alike, we just had enchiladas!
Enchiladas are a great Monday food – easy to put together and oh so yummy. Quick comfort food!
Mmmm, my mouth is watering! These look so yummy! I LOVE black beans!
These look awfully good. I love enchiladas.
These will make any monday fell better!
WOW! This looks delicious!
Hmmmm…. looks yummy. I’ve never had enchilada, at first I thought it was lasagne 😉
I’m drooling over the enchiladas…and ESPECIALLY the guacamole!
Enchiladas with black beans…delicious!
Enchilada night looks like fun…can I have an invite next time? I’ll bring the pico de gallo and chipotle sour cream!
I love enchilada night – I need to plan one now!!
Oh, that had to be the best dinner. My husband has been begging for enchiladas.
enchiladas are a personal favorite, especially when black beans and guacamole are involved. i must say, your guac is particularly gorgeous. 🙂
How was last night with your dad and step mom? Hope you had fun! Do you ever partipate in the Blogger Secret Ingredient Challenge? If not, I was in charge of picking the ingredient for this week- check it out :)http://itzyskitchen.blogspot.com/2008/10/blogger-secret-ingredient-bsi.html
If you’re interested, you just make a recipe that involves the secret ingredient and submit the recipe. At the end of the week, a winner is chosen.
I just LOVE enchiladas and yours look great. I highly recommend that you make your own enchilada sauce though it is just so good.
I have always wanted to make these! They look fantastic.
It has been forever since I had enchiladas. These look GREAT!!!
Those look amazing! I made some black bean and pumpkin enchiladas last week, but these look so good!
Oh my goodness – these look absolutely delicious!!
Will these freeze?
I prefer corn tortillas over flour, so I layered all the ingredients in my baking dish. The result was wonderful! I plan to add some chili powder and a little more cumin next time, though. The seasoning didn’t have quite enough oomph for our taste.
Thank you for a delicious recipe. I used flour tortillas and was able to fill 10 of them. I added a few tablespoons of chopped shallots to the bean mixture. We put chopped avocado on top.
Loved that it was meat free. Definitely adding to our meal rotation.
This what i mean for.. The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down.
Absolutely! Enchiladas can be a very nutritious meal when made at home or eaten in moderation without unnecessary side dishes. I love to make enchiladas at home.
Because of COVID-19 our store was out of red enchilada sauce so ended up with hatch green chile sauce. Also, I added some sautéed mini peppers and onions to the beans along with a can of refried black beans and about a half cup of cream. Added some oregano, cumin and popped it in the oven. So yummy!!!! Thank you for this recipe!!!
Loved it! Great quick meal for Meatless Monday.
One of our favorite weeknight dinners! Glad you loved the recipe!
Fantastic! Wonderfully high fiber, high protein meal. I found that 1 pound of beans was a bit too much filling for 8 tortillas though.
You can use low carb tortillas to turn the fiber up another notch, or a chicken breast to increase the protein even more.
These enchiladas are seriously delicious! And definitely make them with their homemade enchiladas sauce recipe. I made these for dinner tonight & my husband & I both loved them!
I am so glad you loved them!!
Very simple base for enchiladas, and I liked the idea of dipping both sides of the tortilla in the sauce before filling. I added diced tomatoes and sautéed onion to the filling mix, added sliced black olives over the top before baking, and when I plated them hot from the oven, topped it with some fresh spinach that wilted in the heat to give the dish a bit more body. I also think the recipe could have used a pinch of salt. Overall a good quick version, and one that works well with some improvising.
Excellent! I love the homemade enchilada sauce. I sautéed some minced onion and added it to the filling. I also put a little cheese into each enchilada.
I make these ALL THE TIME. I’m a pescatarian and my husband is not, and he doesn’t even miss the meat in this recipe! Thank you so much for posting it. Melty, delicious, and comforting.
Hi! Delicious recipe! Would you recommend freezing before or after baking? Thank you.
You can do either.