If you’re craving something cozy, flavorful, and packed with wholesome ingredients, this Black Bean Enchiladas Recipe is exactly what you need. It perfectly blends tender black beans, vibrant peppers, and a flavorful enchilada sauce, all wrapped in warm tortillas and baked with a cheesy topping that gets golden and bubbly. It’s a tried-and-true favorite that offers a delightful balance of spice, creaminess, and heartiness—just the kind of dish that feels like a warm hug on a plate.
Ingredients You’ll Need
The magic behind this Black Bean Enchiladas Recipe lies in its simple yet purposeful ingredients. Each one adds a unique layer of flavor, texture, or color that makes every bite so satisfying. From the sweetness of the peppers to the smoky spices and creamy cheeses, these components work beautifully together.
- 1 tbsp oil: Helps soften the veggies and bring out their natural sweetness without sticking.
- 2 x 400g tinned black beans, drained and rinsed: The hearty, protein-packed star of the filling that also offers a creamy texture.
- 1 red onion, diced: Adds a gentle sharpness and depth of flavor when sautéed.
- 1 red pepper, diced: Brings vibrant color and a sweet crunch to the mix.
- 1 yellow pepper, diced: Contributes a mild sweetness and brightens the dish visually.
- 2 garlic cloves, minced: Infuses the filling with aromatic warmth that enhances the spices.
- 50g sweet corn: Little bursts of natural sweetness and a slight pop in every bite.
- 4 tbsp sliced jalapeños: Adds a gentle heat that balances the creaminess perfectly.
- 2.5 cups enchilada sauce: The rich, tangy base that ties the whole dish together.
- 1 tsp paprika: Imparts a smoky, earthy aroma that’s essential for depth.
- 0.5 tsp garlic powder: Builds on the fresh garlic for an extra layer of flavor.
- 0.5 tsp cumin powder: Adds warm, nutty notes characteristic of classic Mexican cuisine.
- 0.5 tsp oregano: Delivers herbal brightness that rounds out the spices.
- 6 tortilla wraps: The soft, flexible vessels that hold all that delicious filling.
- 100g mozzarella and cheddar cheese mix, shredded: Melts gorgeously, providing creaminess and a golden crust.
- 100g sour cream: Adds tangy richness both inside the filling and as a topping.
How to Make Black Bean Enchiladas Recipe
Step 1: Sauté the Vegetables
Start by heating the oil in a pan over medium heat. Add the diced red onion, red pepper, and yellow pepper. Sauté them for about 6 to 7 minutes, stirring often until all the vegetables have softened and released their natural sweetness. This step is crucial because it builds the flavor foundation for the filling.
Step 2: Add Garlic for Aroma
Next, toss in the minced garlic and cook for just one more minute. You’ll know it’s ready when your kitchen starts smelling wonderfully fragrant. Garlic enhances the filling with a subtle pungency that works so well alongside the other spices.
Step 3: Spice it Up and Add Beans
Sprinkle in the paprika, garlic powder, cumin powder, and oregano. Stir the spices into the softened veggies before adding the black beans and sweet corn. Let this cook together for 3-4 minutes, so the beans absorb those warm, smoky flavors and the corn adds a pleasant sweetness throughout.
Step 4: Mix in Sauce and Sour Cream
Pour in half a cup of the enchilada sauce along with 50g of sour cream, stirring gently. This step makes the filling creamy and rich, while also helping those flavors meld beautifully as the mixture heats through.
Step 5: Prepare the Tortillas and Baking Dish
Lay out your tortilla wraps on a flat surface and prepare your baking dish by spreading 2 tablespoons of the enchilada sauce over the bottom. This prevents sticking and adds an extra punch of tangy flavor beneath the rolls.
Step 6: Assemble the Enchiladas
Spoon a generous amount of the black bean filling right into the center of each tortilla. Sprinkle some of the shredded mozzarella and cheddar cheese over the top of the filling. Then, fold the top and bottom edges of the tortilla toward the center before rolling it up tightly. Place each rolled tortilla seam-side down into the baking dish and repeat until all six are filled.
Step 7: Top and Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheese on top for that irresistible golden crust. Slide the dish into a preheated oven and bake for 20 to 25 minutes. When the cheese is melted and bubbling and the edges are beautifully golden, you’ve nailed it!
Step 8: Final Touches
Once out of the oven, serve each enchilada with a dollop of sour cream and a scattering of fresh cilantro. These finishing touches bring freshness and creaminess that perfectly balance the spiced filling.
How to Serve Black Bean Enchiladas Recipe
Garnishes
Simple garnishes can elevate your Black Bean Enchiladas Recipe to the next level. Fresh cilantro, thinly sliced green onions, or a squeeze of lime juice brightens the flavors beautifully. Sour cream adds a cooling tang, and for some extra kick, a few slices of avocado or jalapeños work wonders.
Side Dishes
Pairing your enchiladas with fresh sides is a great way to round out the meal. A crisp green salad with a citrus dressing complements the richness, while Mexican rice or a bean salad adds hearty texture. For a lighter option, pickled vegetables or a simple cucumber and tomato salad provide refreshing contrast.
Creative Ways to Present
For a bit of fun, serve these Black Bean Enchiladas Recipe in individual ramekins to create personal portions, or cut them into smaller bites for a party platter. You could also drizzle some homemade guacamole or salsa verde over the top to add vibrant color and fresh flavor that impresses every guest.
Make Ahead and Storage
Storing Leftovers
This Black Bean Enchiladas Recipe keeps wonderfully in the fridge for up to 3 days. Store leftovers in an airtight container to maintain freshness. When you’re ready to eat, the flavors will have had even more time to intensify, making reheated enchiladas just as delicious.
Freezing
If you want to save some for later, these enchiladas freeze beautifully. Place the assembled, unbaked rolls in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When you’re ready to enjoy, bake them straight from frozen—just add extra cooking time so they heat evenly.
Reheating
To reheat, pop your enchiladas in the oven at 180°C (350°F) for 15-20 minutes until heated through and the cheese is melty again. You can also microwave individual portions, but the oven method keeps the tortilla texture just right without getting soggy.
FAQs
Can I use fresh black beans instead of canned?
Absolutely! If you prefer fresh, just be sure to cook the dried black beans fully until tender before adding them to the filling. Canned beans are simply a convenient shortcut here.
Is this recipe suitable for vegans?
To make this recipe vegan, swap the cheese for a plant-based alternative and use vegan sour cream. The rest of the ingredients are naturally vegan-friendly, so it’s easy to adapt.
Can I make this dish spicier?
Definitely! Increase the amount of jalapeños or add some chili powder or cayenne to the spice mix. You could also serve it with a spicy salsa on the side for extra heat.
What can I do if I don’t have enchilada sauce?
You can make a quick substitute by mixing tomato sauce with chili powder, cumin, garlic powder, and a splash of vinegar to mimic that tangy, smoky flavor.
How can I reheat enchiladas without drying them out?
Cover the dish with foil while reheating in the oven to keep moisture locked in. Adding a little extra enchilada sauce or a splash of water before reheating helps keep everything nice and tender.
Final Thoughts
This Black Bean Enchiladas Recipe is a wonderful way to bring warmth, comfort, and vibrant flavors to your table. It’s straightforward to make, endlessly adaptable, and always a hit whether for weeknight dinners or casual gatherings. Give it a try—you might just discover your new favorite enchilada that you’ll want to make again and again!
