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.

Black Bean Enchiladas: 8 Cozy, Cheesy Wins

Description

These Black Bean Enchiladas are cheesy, saucy, and packed with black beans, corn, and warm spices. Baked until bubbly and topped with avocado and cilantro, they’re the perfect easy weeknight comfort meal.

Ingredients

Scale

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

Optional toppings:

Sour cream
Fresh cilantro
Diced avocado

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Instructions

Preheat oven to 350°F.
Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds.
Add onion and bell pepper. Cook for about 8 minutes, stirring occasionally, until softened.
Stir in black beans, corn, salt, cumin, oregano, and smoked paprika. Cook 3 minutes until heated through.
Add 1/4 cup enchilada sauce, stir to combine, then remove from heat. Adjust salt if needed.
Warm tortillas in the microwave for 1 minute, flipping halfway through.
Spread 1/4 cup enchilada sauce in the bottom of a 9×13 baking dish.
Fill each tortilla with the bean mixture and some shredded cheese. Roll tightly and place seam-side down in the dish.
Pour remaining enchilada sauce over tortillas and sprinkle with remaining cheese.
Bake for 20 minutes, until cheese is melted and bubbly.
Garnish with sour cream, cilantro, and avocado before serving.

Notes

Warm tortillas well to prevent cracking.

For extra spice, add diced jalapeños or chili powder.

Store leftovers in the fridge up to 4 days.

These enchiladas can be assembled ahead and baked when ready to serve.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 2 enchiladas
Calories: 420 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 10 g
Protein: 18 g
Cholesterol: 35 mg