Black Bean Enchiladas
These Black Bean Enchiladas are hearty, cheesy, and loaded with bold flavor. They're filled with a simple but delicious mixture of black beans, sweetcorn, peppers, jalapeños, and plenty of spices, all wrapped up in tortillas and smothered with enchilada sauce and melty cheese. It's the perfect easy vegetarian dinner that's super satisfying and freezer-friendly too!
If you love these enchiladas, you might also enjoy these Mexican Stuffed Sweet Potatoes, this Black Bean Enchilada Soup, Chili Bean Pie, or crispy black bean tacos.
Ingredient Notes
The exact ingredient quantities are in the recipe card below, but here's a closer look at some of the key items and possible swaps:
- Black Beans: Canned black beans make this a quick and easy recipe. Pinto beans or even refried beans could be used if needed. You could also use lentils like we do here in my lentil enchiladas recipe.
- Peppers: I used a combination of red and yellow for color and sweetness. Any bell peppers will work.
- Sweetcorn: Fresh, frozen, or canned are all fine.
- Jalapeños: Adds a little heat. Adjust the amount depending on your spice preference.
- Tortilla Wraps: Flour tortillas work best because they're sturdy enough to hold everything together. Use gluten-free if needed.
- Enchilada Sauce: Store-bought or homemade both work. You'll want a good quality sauce since it's a major part of the flavor here.
- Mozzarella and Cheddar Cheese Mix: Perfect for melting. You could use Monterey Jack or a Mexican cheese blend too.
- Sour Cream: Adds a creamy finish. Swap for Greek yogurt if preferred.
Add some diced fresh cilantro to finish and some sliced white onion! My avocado lime crema is also such a perfect topping for the enchiladas.
Variations & Substitutions
- Make it vegan: Use dairy-free cheese and vegan sour cream.
- Add veggies: Spinach, mushrooms, or zucchini would all be great additions to the filling.
- Make it spicy: Add diced green chilies or use a spicy enchilada sauce.
- Make it gluten-free: Just use certified gluten-free tortillas.
How To Make Black Bean Enchiladas
Here's a quick overview - full instructions are in the recipe card below.
1. Cook the Filling
Heat oil in a pan, add onion and peppers, and sauté for 6-7 minutes. Add garlic, seasonings, black beans, and sweetcorn. Cook for another 3-4 minutes. Stir in ½ cup enchilada sauce and 50g sour cream to coat the filling.
2. Assemble the Enchiladas
Line your baking dish with a little enchilada sauce. Spoon filling into the center of each tortilla, sprinkle with cheese, and roll them up. Place seam-side down in the dish.
3. Top and Bake
Pour the remaining enchilada sauce over the wraps and scatter over the rest of the cheese. Bake at 200°C (395°F) for 20-25 minutes until the cheese is golden and bubbly.
4. Serve
Top with more sour cream and fresh chopped cilantro to serve and dig in.
Top Tips \ Chef's Notes
- Don't overfill the wraps: It makes rolling them up much easier and prevents tearing.
- Cover with foil if needed: If the cheese browns too quickly, just tent it loosely with foil during baking.
- Add extra toppings: Avocado, pickled onions, or more jalapeños are always a good idea.
Storage
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: You can freeze assembled (but unbaked) enchiladas for up to 3 months. Thaw overnight and bake as directed.
Reheat: Bake in the oven until warmed through or microwave individual portions.
How To Serve?
- As a main meal with rice and salad.
- With a dollop of guacamole and extra hot sauce
- Alongside refried beans or Mexican street corn
FAQs
Can I make them ahead of time?
Yes! Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking.
Can I use a different type of bean?
Absolutely-pinto beans, kidney beans, or refried beans would all work.
Is it very spicy?
It has a little kick from the jalapeños and chili powder, but you can easily adjust the spice level to your preference.
Can I use homemade enchilada sauce?
Yes, and it's a great way to control the flavors and spice level even more.
Black Bean Enchiladas
These Black Bean Enchiladas are hearty, cheesy, and loaded with bold flavor. They’re filled with a simple but delicious mixture of black beans, sweetcorn, peppers, jalapeños, and plenty of spices.
Ingredients
- 1 tablespoon oil
- 2 x 400g tinned black beans, drained and rinsed
- 1 red onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 garlic cloves, minced
- 50g sweet corn
- 4 tablespoon sliced jalapenos
- 2.5 cups enchilada sauce
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon oregano
- 6 tortilla wraps
- 100g mozzarella and cheddar cheese mix, shredded
- 100g sour cream
Instructions
- Heat the oil in a pan, and then add the diced onion and peppers. Saute for 6-7 minutes, stirring often, until the vegetables have begun to soften, and then add the minced garlic and cook for another minute.
- Add your seasonings, followed by the black beans and sweetcorn. Cook for 3-4 minutes, stirring, until warmed through.
- Pour 0.5cups of enchilada sauce and 50g sour cream, stirring both into the black bean mixture.
- Preheat your oven to 180C | 356F
- Arrange your tortilla wraps on a flat surface with your baking dish next to you. Line the baking dish with 2 tablespoon of enchilada sauce.
- Spoon some of your black bean mixture into the middle of the tortilla wrap (aiming for an even amount across the six wraps) along with a sprinkle of the cheese, then fold in the top and bottom of the wrap before rolling it up. Place the wrap with the seam side down, and repeat for the remaining tortillas.
- Pour the remaining enchilada sauce over the top of the wraps, followed by the cheese.
- Bake for 20-25 minutes, or until the cheese is melted and golden.
- Serve with the remaining sour cream on top and a scattering of fresh chopped cilantro.
Notes
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: You can freeze assembled (but unbaked) enchiladas for up to 3 months. Thaw overnight and bake as directed.
Reheat: Bake in the oven until warmed through or microwave individual portions.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 595Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 28mgSodium: 999mgCarbohydrates: 85gFiber: 16gSugar: 5gProtein: 25g
Recipe worked perfectly & the outcome was absolutely delicious! Thanks so much!
So glad you enjoyed it!!
What temperature should they be baked at? I couldn’t see any instructions about the oven.
Thank you Annie, this has been added now!