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pan of black bean enchiladas

Black Bean Enchiladas Recipe

Kara
Sweet corn, black beans, plenty of cheese, and homemade enchilada sauce make these vegetarian enchiladas unforgettable!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish: Vegetarian
Cuisine Mexican
Servings 8 servings
Calories 421 kcal

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 9x13" 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

Serving: 1 enchiladasCalories: 421kcalCarbohydrates: 49gProtein: 17gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 25mgSodium: 1210mgPotassium: 484mgFiber: 7gSugar: 4gVitamin A: 576IUVitamin C: 22mgCalcium: 281mgIron: 4mg
Keyword black bean enchiladas
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