Black Bean Enchiladas: 8 Cozy, Cheesy Wins

Name: Black Bean Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-inspired
Ingredients: 1 tablespoon olive oil; 2 cloves garlic, minced; 1 large green bell pepper, diced; 1 small onion, diced; 1 (15-oz) can black beans, drained and rinsed; 1 (15-oz) can yellow corn, drained and rinsed; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon ground cumin; 1/4 teaspoon dried oregano; 1/4 teaspoon smoked paprika; 2 cups shredded Mexican-blend cheese, divided; 8 (8-inch) flour tortillas (soft taco size); 2 cups enchilada sauce, divided; Sour cream; Fresh cilantro; Diced avocado

Jump to Recipe

If Black Bean Enchiladas had a love language, it would be melty cheese + saucy comfort. These are the kind of weeknight heroes that make you feel like you cooked something impressive… without needing a sink full of dishes or a pep talk. We’re talking warm tortillas, a zesty black bean-corn filling, and that bubbly enchilada-sauce top layer that basically whispers, “You’ve got your life together.”

I’m Chef Omar, and I’m here for recipes that hit the sweet spot: easy, flavorful, and crowd-pleasing. These enchiladas do exactly that—perfect for busy nights, picky eaters, and anyone who believes dinner should be cozy and delicious (which is… all of us, right?).

Why You’ll Love These Black Bean Enchiladas

Fast but feels fancy: You’ll look like you planned this meal hours ago. You did not. I support you.
Big flavor, simple steps: Smoky paprika, cumin, and enchilada sauce do the heavy lifting.
Budget-friendly: Pantry staples for the win—beans, corn, tortillas. No “one weird ingredient” required.
Easy to customize: Add spice, add toppings, swap tortillas—these are flexible like yoga pants.

Ingredients You’ll Need

Here’s your lineup (aka your new dinner dream team):

1 tablespoon olive oil
2 cloves garlic, minced
1 large green bell pepper, diced
1 small onion, diced
1 (15-oz) can BUSH’S black beans, drained and rinsed
1 (15-oz) can yellow corn, drained and rinsed
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon smoked paprika
2 cups shredded Mexican-blend cheese, divided
8 (8-inch) flour tortillas (soft taco size)
2 cups enchilada sauce, divided
Optional toppings: sour cream, cilantro, diced avocados

How to Make Black Bean Enchiladas (Step-by-Step)

1) Preheat and prep

Preheat your oven to 350ºF. Grab a 9×13 baking dish and set it nearby—you’re about to assemble like a pro.

2) Sauté the flavor base

Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds (just until it smells amazing).

Add the onion and green bell pepper. Cook for about 8 minutes, stirring occasionally, until softened and translucent. You want them tender, not browned into submission.

3) Build the filling

Add the black beans, corn, salt, cumin, oregano, and smoked paprika. Cook for 3 minutes, stirring occasionally, until everything is heated through and cozy.

Now add 1/4 cup enchilada sauce, stir, and remove from heat. Taste and add more salt if needed. (This is the part where you “chef sample” and pretend it’s for quality control. It is. Mostly.)

4) Warm the tortillas

Microwave the tortillas on a plate for 1 minute, flipping halfway through. Warm tortillas = no cracking = enchiladas that don’t explode like a sad burrito situation.

5) Sauce the baking dish

Pour 1/4 cup enchilada sauce into the baking dish and spread it around to coat the bottom. This keeps the enchiladas tender and saucy.

6) Assemble like a champ

Fill each tortilla evenly with the black bean mixture and about 3/4 cup shredded cheese total across all tortillas (you’re dividing the first portion of cheese for inside the enchiladas).

Roll tightly and place seam-side down in the baking dish. Lining them up snugly helps them stay rolled and happy.

7) Top and bake

Pour the remaining 1 1/2 cups enchilada sauce over the tortillas. Sprinkle on the remaining 1 1/4 cups cheese.

Bake for 20 minutes, until the cheese is melted and bubbly and your kitchen smells like a little fiesta.

8) Serve and celebrate

Serve immediately and pile on toppings like sour cream, cilantro, and diced avocado. This is not the moment for restraint.

Black Bean Enchiladas baked in a casserole dish with enchilada sauce, melted cheese, and fresh avocado and cilantro on top — Black Bean Enchiladas fresh from the oven—bubbly cheese, rich enchilada sauce, and avocado-cilantro topping for the perfect finish.

Chef Omar’s Tips (So They Come Out Perfect)

If your tortillas crack: They weren’t warm enough. Give them another 15–30 seconds. Tortillas can be dramatic.
Want more heat? Add diced jalapeños to the skillet or sprinkle in a pinch of chili powder.
Extra saucy enchiladas: Add a splash more sauce before baking, especially if your tortillas are extra thick.
Cheese strategy: Save a little extra for the last 5 minutes if you like that golden, bubbly top that looks like it belongs in a restaurant window.

A Quick Little Story From My Kitchen

These Black Bean Enchiladas became one of my go-to “people are coming over and I need dinner to look intentional” meals. One time, friends dropped by last minute (you know the kind—lovely, but unannounced). I threw this together with pantry staples, and suddenly everyone was hovering around the oven like it was a concert. Moral of the story: keep beans, tortillas, and cheese around and you’re basically always ready to host.

Black Bean Enchiladas topped with melted cheese, corn, avocado, cilantro, and sour cream on a plate with enchilada sauce. — Black Bean Enchiladas loaded with black beans and corn, baked in enchilada sauce, and finished with avocado, cilantro, and sour cream.

FAQs About Black Bean Enchiladas

Can I make Black Bean Enchiladas ahead of time?

Yes! Assemble them in the baking dish, cover tightly, and refrigerate. When ready, bake at 350ºF until hot and bubbly (you may need a few extra minutes).

How do I store leftovers?

Store in an airtight container in the fridge. They reheat well in the microwave or oven. Add a spoonful of enchilada sauce before reheating if they look a little dry.

Can I use corn tortillas instead of flour?

You can, but warm them well so they’re pliable. Corn tortillas can tear more easily—still delicious, just a little more fragile.

What toppings go best?

Sour cream, cilantro, diced avocado are classics. You can also add chopped tomatoes, green onions, or a squeeze of lime for extra brightness.

Bring On the Cozy

If your dinner routine needs a dependable win, Black Bean Enchiladas are it. They’re cheesy, saucy, satisfying, and friendly to both your schedule and your grocery budget. Make them once and you’ll see why they’re the kind of recipe people request again—sometimes politely… sometimes with a lot of enthusiasm.

Now grab those tortillas and let’s make your kitchen smell like comfort with a little swagger—because Black Bean Enchiladas deserve a spot in your regular rotation.

Keep the Fiesta Going: Best Next Bites on PulseRecipes

If you loved the cozy, cheesy vibes of these Black Bean Enchiladas, keep dinner rolling with this quick Southwest black bean skillet recipe for busy weeknights—same bold flavors, fewer dishes (your sink will thank you).
Want another enchilada-style comfort meal for your rotation? Try these creamy queso chicken enchiladas for a super-satisfying family dinner when you’re craving something extra rich and indulgent.
If you’re in a “beans all day” mood (I support this), pair your enchiladas with classic black beans and rice for an easy, filling side—it’s simple, comforting, and makes leftovers feel like a plan.
And if you’re meal-prepping or thinking “what else can I do with beans this week?”, bookmark how long do beans last in the fridge (so you can store leftovers safely)—because nobody wants to play the “is this still good?” guessing game.

⭐ Rate This Recipe!
If you made these Black Bean Enchiladas, I’d love to hear how they turned out—leave a star rating (⭐ to ⭐⭐⭐⭐⭐) and a quick review. Your feedback helps other home cooks find their new favorite dinner!