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
Ingredients
- 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
Instructions
- 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.
Isabel’s Tips:
Nutrition Information
Super good. I used diced chiles instead of bell pepper and found the filling to be great. I’m not sure what happened with the sauce, it was canned, but it got super spicy. Still all the flavors married well. Will make again.
Just wrote this down in my recipe book, as we loved it the other night. I added extra paprika- about 1 tsp in total- and took away the cumin. The enchilada sauce has enough cumin taste for us.
Sounds delicious! Thank you for sharing, Mariah!
I’m making these enchiladas tonight again. Saving some filling and sauce for freezing. I absolutely love this recipe!
Delish! I just made these for the second time in two weeks. Just as good, if not better than any enchiladas with meat. I added extra veggies and a little tofu this time around but the 1st time I made them
Exactly as the recipe called for. Both are great and I fully expect that they will be on the menu again very soon!
Made these for dinner along with the Easy Enchilada Sauce. My Texan husband loved it! This is a keeper! Thank you
Omg I barely got the veggies into the panthey were so good I was sneaking spoonfuls into my mouth! Delicious! I’m saving this recipe!
Amazing and cheap. Thank you!
These enchiladas were great. I made the Easy Enchilada Sauce the day before and stored in the fridge, making this a super quick meal to throw together. I already have several Isabel Eats recipes in my normal rotation, and this one will definitely get added as well!
thank you so much, Jessica!
Can I use corn tortillas? Your chicken tortillas give the option to do so. But nowhere here do you mention corn tortillas, either in the recipe itself or directions and tips. Will they not be “quite right” if one were to use corn tortillas? (I have a ton of them in my freezer!)
Hi DeeAnn! You can definitely use corn tortillas! You would use them exactly as you would the flour tortillas. Let us know how you like them!
Family favorite. I usually make this once a month.
These are AMAZING! I love meat and have always been a meat-eater, so when I offered to make a meal for a friend that was going through a hard time, I had my heart set on making lasagna. When she informed me she was vegetarian, I immediately hopped on Pinterest looking for easy vegetarian meals. This recipe popped up and it seemed easy and inexpensive, which can be a challenge to find sometimes! I made these and didn’t try one till the very end. I had enough left over to put the mixture in a single tortilla (not topped with enchilada sauce) and my jaw dropped. I LOVE THESE! I went back to the store 2 days later at 6am to get the things I needed to make these again to eat throughout the week for lunch. So I made them for the second time this morning around 8am and had them as “brunch” 😂. I just put the mix in a plain tortilla to skip the baking and ate them like a soft taco, since I will be the only one to eat them in my house. Stored the rest in the fridge to eat through the week! These are quickly becoming my favorite food.
Hi Lindsey! Thank you so much for the compliment! We are definitely glad you enjoyed this recipe.
This was absolutely amazing! I’ve never had “meatless” Enchiladas before until now . No meat, really ? What’s the point I thought and I couldn’t have been more wrong. The whole family loved this one . Even my picky eater loved it . I’ve made many of your recipes and they have all been delicious. I will absolutely be making this recipe again but next time I believe I’ll be doubling it . I made the quick Enchilada Sauce but look forward to making your Authentic Sauce next time . Isabel, you are without a doubt my go to for Mexican Cuisine. Your recipes are easy to follow, fun to make , seasoned wonderfully and a joy to eat . Thank you so much for sharing your recipes with us .
Hi Greg! Thank you so much for sharing! Black bean enchiladas are definitely filling. We’re glad you enjoy our recipes!
Have you tried them with corn tortillas? I’m not a big fan of flour tortillas which is blasphemy considering I live in South Texas.
Hi Tori! Corn tortillas should work great!
SO good! I used a can of diced green chile’s instead of sweet pepper, but they’re delish and super easy to make. Thank you!
Saw the recipe in your email yesterday and made it last night. Very tasty enchiladas (with your “Authentic Enchilada Sauce”, which we make often). Straight-forward, easy to follow recipe. We will make – and enjoy – this again. Thank you, Isabel.
These were absolutely delicious! I just started doing Meatless Mondays and this was perfect! I didn’t have any corn so I used mixed veggies and tossed in a zucchini. My kids and husband loved it!