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a white dish of black bean enchiladas topped by fresh cilantro, lime wedfes, and sliced onion

Black Bean Enchiladas

Author: By The Forkful
595kcal
5 from 2 votes
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Cook 30 minutes
Additional Time 15 minutes
Total 45 minutes
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.
Servings 6 enchiladas
Course Main Meals
Cuisine Mexican

Ingredients

  • 1 tablespoon oil
  • 800 g tinned black beans drained and rinsed
  • 1 red onion diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 2 garlic cloves minced
  • 50 g 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
  • 100 g mozzarella and cheddar cheese mix shredded
  • 100 g sour cream

Method

  1. 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.
    1 tablespoon oil, 1 red onion, 1 red pepper, 1 yellow pepper, 2 garlic cloves
  2. Add your seasonings, followed by the black beans and sweetcorn. Cook for 3-4 minutes, stirring, until warmed through.
    800 g tinned black beans, 1 teaspoon paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon cumin powder, 0.5 teaspoon oregano, 50 g sweet corn
  3. Pour 0.5cups of enchilada sauce and 50g sour cream, stirring both into the black bean mixture.
    0.5 cups enchilada sauce, 50 g sour cream
  4. Preheat your oven to 180C | 356F
  5. 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.
    6 tortilla wraps, 0.21 cups enchilada sauce
  6. 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.
  7. Pour the remaining enchilada sauce over the top of the wraps, followed by the cheese.
    1.79 cups enchilada sauce, 100 g mozzarella and cheddar cheese mix
  8. Bake for 20-25 minutes, or until the cheese is melted and golden. 
  9. Serve with the remaining sour cream on top and a scattering of fresh chopped cilantro and jalapenos.
    4 tablespoon sliced jalapenos, 50 g sour cream

Nutrition

Serving1gCalories595kcalCarbohydrates85gProtein25gFat18gSaturated Fat7gPolyunsaturated Fat9gCholesterol28mgSodium999mgFiber16gSugar5g

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.

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