Black Bean Enchiladas filled with a mixture of Bush’s® Black Beans, corn, onions, and bell peppers, and topped with a red enchilada sauce and melted cheese. Easy vegetarian enchiladas the whole family will love!
This post is sponsored by BUSH’S® Beans. All opinions expressed here are my own.
This black bean enchilada recipe is one of my favorite easy, filling, and healthy vegetarian meals that the whole family is guaranteed to love! Even the biggest of meat eaters never complain about this dish. It’s the perfect dinner to serve on Meatless Mondays or whenever you’re craving a tasty Mexican dish!
It’s made with black beans, corn, onions, and bell peppers rolled tightly in some tortillas and then drenched with a finger-licking good red enchilada sauce and topped with melted cheese. What’s not to love about that?!
To save tons of time, I used a can of BUSH’S® Black Beans instead of soaking and cooking dried black beans from scratch. Not only do their beans taste great, but they’re also high quality! The beans are never broken or smashed like other canned bean brands that I’ve tried. I can’t recommend them enough!
Ingredients You’ll Need
- Filling – Black beans in these enchiladas are a must! They keep you full, add a good bit of fiber, and help create a healthy vegetarian meal that even the biggest meat eaters will love! I used 1 16-oz can of BUSH’S® Black Beans because they’re always the best quality and flavor. I also added in some veggies like onions, bell peppers, and corn.
- Enchilada Sauce – I highly recommend making your own using this easy enchilada sauce recipe or this authentic enchilada sauce recipe. Of course if you’re short on time, you can also use your favorite store-bought sauce.
- Cheese – I used a shredded Mexican-blend cheese, but you can use whatever cheese you have in the fridge as long as it melts beautifully. Cheddar, Monterey jack, and mozzarella are all great options.
- Tortillas – You can make your own flour tortillas, or you can use your favorite store-bought variety. Just make sure they’re 8-inches in diameter, aka “soft taco size.”
How to Make Black Bean Enchiladas
Step 1: To make the filling, sauté diced onions, peppers, and garlic in a large skillet until the onions become translucent and the peppers have softened. Then add in the black beans, corn, and spices and cook for a few minutes until fully heated through.
Mix in a 1/4 cup of enchilada sauce and remove from heat. Give the filling a taste and season it with more salt if necessary.
Step 2: To assemble the enchiladas, lay a warm tortilla on a plate, spoon in some of the black bean mixture, top it with a little shredded cheese, and then roll it up tightly. Transfer it to a 9×13 baking dish and continue assembling all the enchiladas.
Step 3: Top the enchiladas with the remaining enchilada sauce and shredded cheese. Bake for 20 minutes at 350ºF until the cheese has melted and the sauce is bubbly.
Step 4: Last but not least, it’s time to eat! Top the enchiladas with any desired toppings and serve!
Helpful Tips and Variations
- Don’t have corn in the pantry? Use any other veggies you have! Some good options would be broccoli, zucchini, sweet potatoes, or butternut squash.
- If you want to use corn tortillas instead, wrap them in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through until all of them are warm and pliable. Since corn tortillas are smaller, you’ll need more of them to use up all the filling.
- If you have any filling leftover, feel free to make a few more enchiladas. Alternatively, you could serve it with chips as a tasty black bean and corn salsa or serve it as a veggie side dish for lunch and dinner.
Storing and Reheating
To store, place them in an airtight container and refrigerate for up to 4 days.
To freeze, let them cool completely in the fridge. Transfer to a freezer-safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze. Leave them to thaw in the fridge overnight or bake right from frozen.
To reheat, either microwave them for 2 to 3 minutes or bake in a 350ºF oven until warmed through (about 10-20 minutes).
More Enchilada Recipes
- 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 (also called soft-taco size)
- 2 cups enchilada sauce, divided
- optional toppings: sour cream, cilantro, diced avocados
- Preheat oven to 350ºF.
- Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.
- Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.
- Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.
- Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Pour 1/4 cup of the enchilada sauce into a 9×13 baking dish, and spread it out to coat the bottom of the dish.
- Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.
- Pour the remaining 1 1/2 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
- Serve immediately and garnish with desired toppings.