My family instantly fell in love with this black bean enchilada recipe! They are simply delicious, plenty cheesy, and we didn’t even miss the meat. A perfect dinner for busy weeknights when you forgot to defrost meat!
I’ve never been much of a fan of enchiladas with red sauce; I almost always prefer green enchilada sauce. But after discovering a new enchilada sauce recipe that I’m obsessed with, I decided to give them a try again.
I could not believe how delicious they turned out! When I told my daughter I was making black bean enchiladas, she turned up her nose. But after one bite at the dinner table, she actually groaned. And went back for seconds.
We loved them so much that I made them again the next week. They really are out of this world!
How to make black bean enchiladas with corn:
- PREP – If you haven’t made the enchilada sauce, do that first. Dice your onions and grate your cheese.
- FILLING – Sauté the onion in olive oil in a large skillet over medium heat until tender. Stir in the seasonings, green chilies, beans, corn kernels, and about 1/4 cup of the enchilada sauce. Heat through. Preheat your oven to 350 degrees while you assemble the enchiladas.
- ASSEMBLE – Spread a thin layer of sauce in the bottom of a greased 9×13″ pan. Spread about 1/3 cup of bean mixture down the middle of each tortilla. Sprinkle with a tablespoon or two of cheese. Roll up and place seam side down in the pan. Top with the rest of the sauce and cheese.
- BAKE – Place the pan uncovered in the oven. Bake at 350° for about 20 minutes, or until hot and bubbly.
- SERVE – Immediately serve the enchiladas with your choice of garnish. We love shredded lettuce, sour cream, diced tomatoes, guacamole or avocados, and fresh cilantro.
Black Bean Enchilada Recipe Variations:
- You can use corn tortillas instead, but they tend to be smaller, so you will need a few extras to use up all the filling.
- I’ve also used Monterey Jack cheese with great results. You can use Mexican blend cheese, but it doesn’t melt quite as well.
- Want extra spicy enchiladas? Add chili powder, hot sauce, and hot peppers or red pepper flakes.
- For extra gooey enchiladas, you can cover the pan with aluminum foil before baking.
What to serve with enchiladas:
- Mexican Red Rice Recipe
- You can’t go wrong with a simple green salad.
- Costa Vida Rice Recipe
- Rotel Guacamole Recipe
- Pico de Gallo Recipe
- 5 Cup Salad
This recipe was inspired by Isobel Eats.
Black Bean Enchiladas Recipe
Ingredients
- 1 Tbsp olive oil
- 1 cup diced onion (1 small onion)
- 2 cloves garlic, minced
- 1 tsp kosher salt
- ¼ tsp black pepper
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- 4 oz can diced green chiles
- 15 oz can black beans, rinsed and drained
- 1 ½ cups frozen corn
- 2 cups homemade enchilada sauce, divided
- 8 8-inch flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- In a large skillet, cook the onion in olive oil for 7-8 minutes over medium heat, stirring often, until onions are tender.
- Add the garlic, salt, pepper, cumin, and paprika and saute for about a minute. Stir in the green chilies, beans, corn, and about 1/4 cup of the enchilada sauce. Heat through.
- Preheat your oven to 350°. Spray a 9×13" baking dish with cooking spray. Spread 1/4-1/3 cup of sauce in the bottom of the pan. Mix together the two types of cheese.
- Spoon a heaping 1/3 cup of the bean mixture down the center of each tortilla. Top with 1-2 tablespoons of grated cheese. Roll up and place seam side down in the pan.
- Spread the remaining sauce over the top, then sprinkle with the rest of the cheese. Bake, uncovered, for about 20 minutes, or until hot and bubbly.
- If desired, serve with shredded lettuce, sour cream, diced tomatoes, and guacamole.
Notes
- We think my homemade sauce is what sets these enchiladas apart, but you can of course use store-bought enchilada sauce, or your favorite homemade red enchilada sauce.
- If you have leftovers, you can either cover the cooled dish with plastic wrap, or transfer the enchiladas to an airtight container. They will last in the fridge for 2-3 days.
Nutrition
Even though we love meat at my house, we couldn’t get enough of these vegetarian black bean enchiladas. I bet they will be a big hit at your house as well!
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