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4.65 from 74 votes

Black Bean Enchiladas

Recipe from Two Peas and Their Pod

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: enchiladas
Servings: 6
Calories: 482kcal


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

For garnish:

  • 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 1/2 cup of the enchilada sauce on the bottom of a 9x13-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.


Calories: 482kcal | Carbohydrates: 44g | Protein: 25g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 930mg | Potassium: 583mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1175IU | Vitamin C: 13mg | Calcium: 472mg | Iron: 3mg