How to Make the Perfect Smoky Black Bean Enchiladas
Mexican · Medium · 50 min · 6 servings
These smoky black bean enchiladas are loaded with seasoned beans, melted cheese, and smothered in a rich red enchilada sauce. They are a vegetarian freezer meal that satisfies even the most dedicated meat-eaters at the table.
Why this recipe works
This Smoky Black Bean Enchiladas recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 360 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cans black beans drained and rinsed
- 10 pieces medium flour tortillas
- 2 cups red enchilada sauce
- 2 cups shredded Mexican cheese blend divided
- 1 teaspoon smoked paprika
- 1 medium red onion diced
Step by step instructions
Step 1: Prepare the Filling
In a medium bowl combine the drained black beans, diced red onion, smoked paprika, salt, and 1 cup of the shredded cheese. Stir until well mixed and the beans are slightly mashed for a cohesive filling.
Step 2: Assemble the Enchiladas
Pour half of the enchilada sauce into the bottom of a greased 9x13 inch baking dish. Spoon the black bean filling down the center of each tortilla, roll tightly, and place seam-side down in the dish. Pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining cheese.
Step 3: Bake or Freeze
To bake immediately, cover with foil and bake at 375 degrees for 25 minutes, then uncover and bake for 5 more minutes until the cheese is bubbly. To freeze, cover tightly with plastic wrap and foil before baking. Freeze for up to 3 months.
Step 4: Reheat from Frozen
When ready to eat remove the plastic wrap, replace the foil, and bake frozen at 375 degrees for 55 to 65 minutes until heated through. Remove foil for the last 10 minutes to allow the cheese to brown and bubble.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- flour tortillas → corn tortillas for a gluten-free and more traditional option
- red enchilada sauce → green enchilada sauce for a tangier flavor profile
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overfilling the tortillas which causes them to burst open and unroll during baking
- Using cold enchilada sauce straight from the refrigerator which makes the tortillas soggy before they can bake properly
Nutrition facts
Per serving: 360 calories, 16g protein, 48g carbs, 13g fat, 10g fiber.
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