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Close up image of Black Bean Enchiladas on a plate with rice and beans

Black Bean Enchiladas | Bean And Cheese Enchilada Recipe

If you are looking for a flavorful, hearty, and satisfying meatless meal, these Black Bean Enchiladas are the perfect choice.
5 from 2 votes
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Course: Main Courses
Cuisine: Mexican
Keyword: Black Bean Enchilada Recipe, Black Bean Enchiladas, Vegetarian Enchiladas
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 33 minutes
Servings: 6 servings
Calories: 351kcal
Author: AshleyThompson

Ingredients

  • 30 ouces Canned Black Beans
  • 6 medium Corn Tortillas
  • 2 cups Enchilada Sauce
  • 1 1/2 cups Monterey Jack Cheese shredded
  • 1 1/2 cup Cheddar Cheese shredded
  • 1 onion diced
  • 2 cloves Garlic minced
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tbsp Olive Oil
  • 1/4 cup Oregano chopped

Instructions

  • Prepare the Filling. In a skillet, heat olive oil over medium heat. Add diced onion and garlic, cooking until softened. Stir in the black beans, cumin, chili powder, and a few tablespoons of enchilada sauce. Cook for 2-3 minutes, then remove from heat.
  • Assemble the Enchiladas. Spoon the black bean mixture into the center of each tortilla. Sprinkle a generous amount of cheese on top, then roll the tortillas tightly and place them seam-side down in a greased baking dish.
  • Add the Sauce. Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are well-coated. Sprinkle extra cheese on top for a melty, golden finish.
  • Bake to Perfection. Preheat the oven to 375°F and bake the enchiladas for 20-25 minutes, or until the cheese is fully melted and bubbly.
  • Garnish and Serve. Remove from the oven and top with fresh cilantro, diced avocado, or a drizzle of sour cream. Serve hot with your favorite sides.

Nutrition

Calories: 351kcal | Carbohydrates: 24g | Protein: 17g | Fat: 21g | Fiber: 5g | Sugar: 7g