These Black Bean Enchiladas are hearty, cheesy, and full of bold flavor! Made with seasoned black beans, green chiles, cilantro, sour cream, and melty cheese, then baked in rich enchilada sauce. An easy vegetarian dinner perfect for weeknights!
Black Bean Enchiladas
These Black Bean Enchiladas are hearty, cheesy, and packed with bold, comforting flavor. Filled with seasoned black beans, green chiles, cilantro, and a creamy, cheesy mixture, then baked in rich enchilada sauce, this easy vegetarian dinner is satisfying enough for everyone at the table.
Black Bean Enchiladas are a vegetarian twist on classic enchiladas, swapping out meat for a flavorful, protein-packed filling made with black beans, spices, and cheese. They’re rolled in tortillas, smothered in enchilada sauce, and baked until bubbly and melty.
They’re simple, budget-friendly, and perfect for busy weeknights.
Why You’ll Love This Recipe
- Hearty and satisfying: Packed with protein-rich black beans and melty cheese.
- Easy weeknight dinner: Simple ingredients and minimal prep.
- Family-friendly: Mild, comforting flavors everyone will love.
- Budget-friendly: Uses pantry staples you likely already have.
- Great for meatless meals: A filling vegetarian option that doesn’t feel like a compromise.
Tips & Variations
- Add more veggies: Stir in sautéed bell peppers, corn, or zucchini for extra texture and flavor.
- Make it spicier: Add diced jalapeños or a pinch of cayenne to the filling.
- Use different beans: Pinto beans or a mix of beans work well too.
- Swap the sauce: Try green enchilada sauce for a different flavor profile.
- Protein boost: Add cooked shredded chicken or cooked ground beef or chorizo if you want a non-vegetarian option.
- Corn tortillas tip: If your corn tortillas are breaking, this is likely due to the fact that they are not freshly made, but we can still fix it. Add oil to a small skillet and heat over medium heat. Place tortillas in oil one at a time for about 5 to 10 seconds each side, enough to soften but not to make them crisp. I find this method most effective. Alternately, you can brush a little enchilada sauce onto each tortilla directly after rolling it to soften and prevent breaking.
How to Serve Black Bean Enchiladas
Serve these enchiladas hot and bubbly straight from the oven with your favorite toppings. A sprinkle of fresh cilantro, sliced avocado, or a dollop of sour cream adds freshness and balance.
They pair perfectly with classic sides like rice, beans, or a crisp salad for a complete, satisfying meal.
Storage & Freezer Directions
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze fully assembled (before or after baking) for up to 3 months
- Reheating: Bake covered at 350°F until heated through, or microwave individual portions
More Favorite Enchilada Recipes You'll Love
- Cheesy Chicken Enchiladas - Classic enchiladas loaded with tender chicken, rich sauce, and lots of melty cheese for a comforting, crowd-pleasing dinner.
- One Pot Enchilada Pasta - All the bold enchilada flavors in a creamy, cheesy, one-pot pasta that’s quick and perfect for busy nights
- 3 Bean Enchiladas - A hearty vegetarian option packed with three types of beans, bold spices, and plenty of cheesy goodness.
- 3 Cheese Enchiladas - Ultra cheesy enchiladas with a rich, gooey blend of cheeses baked in flavorful enchilada sauce.
- Black Bean Enchilada Casserole - An easy layered version of enchiladas with black beans, cheese, and sauce. No rolling required!
Black Bean Enchiladas Video
Black Bean Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 2 teaspoons cumin
- 2 cans black beans (15 ounces each) drained and rinsed
- 1 can diced green chiles (4 ounces)
- ½ cup sour cream
- ½ cup chopped fresh cilantro
- 2 cups shredded Mexican cheese divided
- Salt and pepper to taste
- 1 28 ounce can red enchilada sauce
- 10-12 medium corn tortillas
Instructions
- Preheat oven to 350°F.
- In a medium skillet over medium heat, add olive oil. Add onions and cumin and saute until onions are tender and translucent. Set aside to cool.
- In a large mixing bowl, add beans, green chiles, sour cream, and cilantro. Stir to mix.
- Add slightly cooled onions and stir again to combine.
- Add 1 cup shredded cheese and salt and pepper to taste, and stir again until all ingredients are incorporated.
- Pour about ⅓ cup enchilada sauce into a 9"x13" pan. You just want enough on the bottom to cover it.
- Fill a tortilla with ¼ cup of the bean mixture. Roll up, and place into the baking dish. Repeat for remaining tortillas.
- When all the tortillas are filled and rolled, pour the remaining enchilada sauce on top. Sprinkle with remaining cheese.
- Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through.
Notes
- If your corn tortillas are breaking, this is likely due to the fact that they are not freshly made, but we can still fix it. Add oil to a small skillet and heat over medium heat. Place tortillas in oil one at a time for about 5 to 10 seconds each side, enough to soften but not to make them crisp. Alternately, you can brush a little enchilada sauce onto each tortilla directly after rolling it to soften and prevent breaking.
- Storage: Store leftovers in an airtight container for up to 4 to 6 days.
- Freezer Directions: Freeze fully assembled (before or after baking) for up to 3 to 6 months.
- Reheating: Bake covered at 350°F until heated through, or microwave individual portions.
Nutrition
UPDATE INFO: This post was originally published in February 2016. It was updated with new pictures, tips, and video and republished in September 2026.
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Jessy @ The Life Jolie says
I love enchiladas- I can't wait to try this recipe!
Sam @ Living The Dutch Dream says
I'm trying to introduce more meat free meals into my family's diet. This one looks delicious - I need to try this! Thanks for sharing.
Michelle says
It really is! It was so good, I'm working on a casserole version now! Mmmm