Black bean enchiladas are a staple in my kitchen because they’re easy to prepare and satisfyingly hearty without being heavy. I often make them on weeknights when I want something comforting but straightforward. The aroma of cumin and garlic mingling with baked tortillas fills the kitchen and sets a cozy mood.

What makes this recipe special is the balance of creamy black beans and melty cheese wrapped in soft tortillas, all smothered in a tangy red enchilada sauce. The texture contrasts—from the tender beans to the slight crisp on the edges—keep every bite interesting. I usually serve these with a simple side salad or some guacamole for a complete meal.

This recipe is forgiving and adaptable, which means I can tweak it based on what I have on hand or how spicy I want it. It’s a reliable crowd-pleaser that also reheats well, making it perfect for leftovers or meal prep.

Quick Facts

Why You’ll Love It

These black bean enchiladas combine simple ingredients into a flavorful, filling dish that’s perfect for any night of the week. They’re quick to assemble, packed with protein and fiber, and deliver classic Mexican flavors without fuss.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

The ingredients list is straightforward and uses common items you likely have in your pantry or fridge. The black beans provide a hearty base, while the enchilada sauce ties everything together with a tangy, slightly spicy kick. Feel free to adjust the cheese and spice levels to suit your taste.

• 8 small flour or corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 cup enchilada sauce (store-bought or homemade)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional, for garnish)
• Sour cream or plain yogurt (optional, for serving)

Step-by-Step Instructions

Follow these steps to build flavorful black bean enchiladas that bake to perfection. The filling is cooked briefly to develop flavor, then wrapped in tortillas, topped with sauce and cheese, and baked until bubbly and golden.

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
3. Add minced garlic, cumin, chili powder, and smoked paprika; cook for another minute until fragrant.
4. Stir in black beans, season with salt and pepper, and cook for 3-5 minutes until heated through. Remove from heat.
5. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
6. Warm tortillas slightly to make them pliable. Spoon about 1/4 cup of the bean mixture onto each tortilla, sprinkle with a little cheese, then roll up and place seam-side down in the dish.
7. Pour remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining cheese on top.
8. Bake uncovered for 20-25 minutes, until cheese is melted and bubbly.
9. Remove from oven and let rest for 5 minutes before serving.
10. Garnish with fresh cilantro and serve with sour cream or plain yogurt if desired.

Chef Tips

These tips will help you get the best texture and flavor from your enchiladas. Small adjustments can make a big difference in the final dish.

• Warm tortillas before rolling to prevent cracking.
• Use a non-stick skillet or spray the baking dish to avoid sticking.
• Adjust spice levels by adding more chili powder or a dash of hot sauce.
• Let enchiladas rest after baking to help them set and slice cleanly.
• Add a squeeze of lime juice to the bean filling for brightness.

Substitutions

If you don’t have certain ingredients or want to customize the recipe, here are some easy substitutions that won’t sacrifice flavor or texture.

• Use canned pinto or kidney beans instead of black beans.
• Swap shredded cheese for a dairy-free alternative if needed.
• Replace enchilada sauce with salsa verde or a homemade tomato sauce.
• Use corn tortillas for a gluten-free option.
• Add cooked vegetables like bell peppers or spinach to the filling.

Storage & Reheating

These enchiladas store well and can be reheated without losing much texture or flavor. Proper storage will keep them fresh for several days.

• Cool completely before storing in an airtight container.
• Refrigerate for up to 4 days.
• Reheat in the oven at 350°F (175°C) for 15 minutes or until warmed through.
• You can also microwave individual portions, though the texture may soften.
• Freeze for up to 2 months; thaw overnight before reheating.

Perfect Pairings

Pair your black bean enchiladas with sides and drinks that complement their smoky, savory flavors for a balanced meal.

• Cilantro lime rice or Mexican rice
• Fresh guacamole or sliced avocado
• A crisp green salad with lime vinaigrette
• A light Mexican lager or a fruity red wine like Grenache

FAQs

Here are answers to some common questions about making and customizing black bean enchiladas at home.

Nutritional Note

This recipe provides a good source of plant-based protein and fiber from black beans, with moderate calories depending on cheese and oil amounts. Nutritional values will vary based on exact ingredient brands and portions.