Get ready to fall in love with the most delicious and easy Black Bean Enchiladas you’ve ever made. This recipe is your ticket to a satisfying, cheesy, and flavor-packed vegetarian meal that comes together in under an hour. We’re talking simple, pantry-friendly ingredients and a foolproof method that solves the number one enchilada problem: sogginess. Say goodbye to mushy tortillas forever!
Whether you’re a seasoned pro or new to making enchiladas, this guide will walk you through every step to ensure perfect results. This is the ultimate comfort food, perfect for a weeknight dinner or feeding a hungry crowd.
Why You’ll Love This Black Bean Enchilada Recipe
There are so many reasons this will become your go-to enchilada recipe:
- Incredibly Flavorful: The simple filling is perfectly seasoned with a blend of spices that complements the rich enchilada sauce.
- Perfectly Textured: We use a special trick to ensure your tortillas hold up to the sauce, delivering a perfect bite every time.
- Highly Customizable: This recipe is a fantastic base. You can add more veggies, adjust the spice level, or easily make it vegan.
- Meal-Prep Friendly: These enchiladas can be assembled ahead of time and are freezer-friendly, making them a perfect solution for busy schedules.
The Key Ingredients for Perfect Enchiladas
The magic of this recipe lies in its simplicity. Here’s what you’ll need:
For the Enchilada Filling & Assembly
- Black Beans: The star of the show! Canned black beans, rinsed and drained, make this recipe quick and easy.
- Onion & Garlic: These aromatics build the foundational flavor of the filling.
- Spices: A warm blend of cumin, chili powder, and dried oregano gives the filling its classic taste.
- Cheese: A mix of Monterey Jack and cheddar cheese provides the perfect melt and flavor. We recommend shredding your own!
- Enchilada Sauce: Use your favorite canned red enchilada sauce to keep things simple, or use a homemade version if you prefer.
- Corn Tortillas: Corn tortillas are traditional and offer the best texture and flavor for this dish.
- Oil: A neutral oil like canola or vegetable oil is needed for flash-frying the tortillas.
For Topping (Optional but Recommended)
- Sour Cream or Mexican Crema
- Fresh Cilantro, chopped
- Sliced Avocado or Guacamole
- Diced Red Onion
- Pickled Jalapeños
How to Make Black Bean Enchiladas (Step-by-Step)
Making these cheesy black bean enchiladas is easier than you think. Follow these simple steps for a perfect pan every time.
Step 1: Prepare the Filling
Start by heating a skillet over medium heat. Sauté the diced onion until it’s soft and translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the chili powder, cumin, and oregano, letting them toast for about 30 seconds to release their flavor. Finally, add the rinsed black beans and a few tablespoons of enchilada sauce. Mash some of the beans with the back of a spoon to create a creamier texture and stir until everything is well combined and heated through. Set this mixture aside.
Step 2: Warm the Tortillas
This is the most important step! Pour about a quarter-inch of oil into a separate skillet over medium-high heat. Once hot, use tongs to fry each corn tortilla for about 10-15 seconds per side. You just want to soften them, not make them crispy. Transfer the softened tortillas to a plate lined with paper towels.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Pour a thin layer of enchilada sauce into the bottom of a 9×13 inch baking dish. Take one of the warm tortillas and spoon about 3 tablespoons of the black bean mixture down the center. Sprinkle generously with the shredded cheese blend. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, arranging them snugly in the dish.
Step 4: Bake to Perfection
Pour the rest of the enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Top with the remaining shredded cheese. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden. Let the enchiladas rest for 5-10 minutes before serving. Garnish with your favorite toppings and enjoy!
The Secret to Preventing Soggy Enchiladas
The single most effective trick to prevent soggy enchiladas is to quickly fry the corn tortillas in hot oil before filling them. This simple step creates a slight barrier on the tortilla, preventing it from absorbing too much sauce and turning into mush. It makes the tortillas more pliable and easier to roll without breaking, while also enhancing their corn flavor. Don’t skip this step—it’s a game-changer!
Tips and Tricks for Success
For the absolute best black bean enchiladas, keep these tips in mind:
- Shred Your Own Cheese: Pre-shredded cheeses are coated with anti-caking agents that prevent them from melting smoothly. For the best gooey, cheesy pull, buy blocks of Monterey Jack and cheddar and shred them yourself.
- Don’t Overfill: Be careful not to overstuff the tortillas. Too much filling can cause them to tear or unroll during baking. About 3 tablespoons of filling per tortilla is the perfect amount.
- Taste and Adjust Filling: Taste the black bean mixture before you start rolling. Adjust the seasonings if needed—maybe it needs a pinch more salt or an extra dash of cumin.
- Let Them Rest: Allowing the enchiladas to rest for a few minutes after they come out of the oven lets them set up, making them much easier to serve.
Delicious Variations to Try
One of the best things about this recipe is how easy it is to adapt. Here are a few ideas:
Make it Vegan
To make vegan black bean enchiladas, simply use your favorite brand of dairy-free shredded cheese and top with a vegan sour cream or avocado instead of dairy-based toppings.
Add More Veggies
Feel free to bulk up the filling with other vegetables. A cup of frozen corn, a handful of fresh spinach wilted into the onion mixture, or some roasted sweet potato cubes would all be fantastic additions.
Spice it Up
If you like more heat, add a pinch of cayenne pepper to the filling, or stir in a chopped chipotle pepper in adobo sauce for a smoky kick. You can also use a “hot” variety of enchilada sauce.
What to Serve with Black Bean Enchiladas
These enchiladas are a fantastic meal on their own, but they’re even better with a few simple sides. Consider serving them with a side of Mexican rice, refried beans, or a fresh corn and avocado salad. They also pair wonderfully with some of our other favorites, like these Crispy Shrimp Tacos or these authentic Chicken Street Tacos.
Make-Ahead and Storage Instructions
Storing Leftovers
Store any leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the baking dish with foil and reheat in a 350°F oven until warmed through.
How to Freeze Enchiladas
These enchiladas freeze beautifully. You can freeze the entire baked dish or assemble them without the sauce and freeze them “dry.” For the latter method, assemble in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator, then add sauce and cheese and bake as directed.
Frequently Asked Questions
Yes! You can assemble the enchiladas without the sauce up to 24 hours in advance. Cover and refrigerate. When ready to bake, pour the sauce over, top with cheese, and add 10-15 minutes to the baking time.
The best way is to briefly fry the corn tortillas in hot oil for about 10-15 seconds per side before filling and rolling. This creates a barrier that prevents the sauce from soaking in and making them mushy.
Corn tortillas are traditional for enchiladas and offer the best flavor and texture. They hold up better to the sauce, especially when lightly fried first. Flour tortillas can be used, but they tend to become softer after baking.
These enchiladas pair wonderfully with Mexican rice, a simple cilantro-lime slaw, refried beans, or a fresh corn salad. Don’t forget the guacamole and sour cream!
We recommend a mix of Monterey Jack and medium cheddar for the perfect creamy, flavorful melt. For the smoothest melt, it’s best to shred your own cheese from a block rather than using pre-shredded varieties.
More Delicious Recipes to Try
If you loved this recipe, you should check out our Southwest Chicken Egg Rolls for another Tex-Mex inspired favorite!
We hope you love this easy and delicious recipe for Black Bean Enchiladas! If you make it, please leave a comment below and let us know what you think. Don’t forget to share your creations on Pinterest!
Black Bean Enchiladas Recipe
Black Bean Enchiladas (The BEST Easy Recipe!)
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Pour about 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish and spread to coat.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the chili powder, cumin, and oregano. Cook for 30 seconds until fragrant. Add the rinsed black beans and 1/4 cup of the enchilada sauce. Cook, stirring occasionally, and lightly mash about half of the beans with a spoon to create a creamy texture. Remove from heat.
- In a separate small skillet, heat the vegetable oil over medium-high heat. Using tongs, fry each tortilla for 10-15 seconds per side until softened and pliable. Place on a paper towel-lined plate.
- To assemble, spoon about 3 tablespoons of the black bean mixture down the center of a tortilla. Top with a sprinkle of shredded cheese. Roll tightly and place seam-side down in the prepared baking dish. Repeat for all tortillas.
- Pour the remaining enchilada sauce evenly over the top of the enchiladas. Sprinkle with the remaining cheese.
- Bake for 20-25 minutes, until the sauce is bubbly and the cheese is fully melted and slightly golden. Let cool for 5-10 minutes before serving.
- Garnish with fresh cilantro, sour cream, and avocado if desired.
Notes
Tip 2: Briefly frying the corn tortillas is the secret to preventing them from becoming soggy. Don't skip this step!
Tip 3: Feel free to add 1 cup of frozen corn or a handful of spinach to the filling for extra veggies.
