Easy Black Bean Enchiladas with Cheese
Streamlined enchiladas built on a simple black bean and roasted vegetable filling, seasoned with cumin and green chilis, then baked under enchilada sauce and melted Mexican cheese. Quick weeknight dinner that comes together in under an hour, perfect for families or casual entertaining. This version skips the fussy homemade sauce route, relying on quality canned components for efficiency without sacrificing flavor.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 medium red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 medium white onion, chopped
- 1 15 oz can black beans, rinsed and drained
- 1 14.5 oz can fire-roasted tomatoes
- 1 4 oz can green chilis
- 1 15 oz can red enchilada saucesalsa roja mixed with tomato sauce1:1home-cooked
fresher taste
- 8 large flour tortillas
- 2 cups Mexican cheese blend, shredded
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit.
- 2
Chop onion and red pepper; drain and rinse black beans.
- 3
Heat oil in large skillet over medium-high heat. Add onion and pepper, cook 3 minutes until softened.
- 4
Stir in fire-roasted tomatoes, green chilis, black beans, and cumin. Cook 2 minutes to blend flavors.
- 5
Spray 9 by 13 inch baking dish. Pour some enchilada sauce onto flat plate.
- 6
Dip one tortilla in sauce on plate, flip to coat both sides. Fill with 1/2 to 1 cup filling, top with cheese, and roll tightly.
- 7
Place seam-side down in prepared baking dish. Repeat with remaining tortillas.
- 8
Pour remaining sauce over filled enchiladas and scatter remaining cheese on top.
- 9
Bake 15 to 20 minutes until sauce bubbles at edges and cheese melts.
- 10
Remove from oven and garnish with desired toppings.
Tips
Dip tortillas briefly in enchilada sauce before filling to prevent tearing and add flavor throughout, not just on top.
Don't overfill tortillas; 1/2 to 1 cup filling allows them to roll tightly without splitting or sauce leaking.
Cover baking dish loosely with foil if enchiladas brown too quickly, removing foil in final 5 minutes for cheese to set.
Good to Know
Cover cooled enchiladas tightly and refrigerate up to 4 days. Reheat covered at 350 degrees Fahrenheit for 15-20 minutes until warmed through.
Assemble enchiladas through rolling and sauce-pouring up to 24 hours ahead. Cover and refrigerate, then bake directly from cold, adding 5-10 minutes to baking time.
Top with sour cream, fresh cilantro, diced avocado, sliced radishes, or lime wedges. Serve with Mexican rice or refried beans on the side.
Common Mistakes
Use enough sauce on the plate when dipping to prevent dry tortillas that crack; too little filling dries out the enchiladas during baking.
Don't skip rinsing canned beans; excess sodium and starch makes the filling mushy and throws off seasoning balance.
Avoid baking longer than 20 minutes once sauce is bubbling; overcooking dries out tortillas and makes filling tough.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
fresher taste
FAQ
Can I make these enchiladas spicier?
Use a chipotle or habanero enchilada sauce instead of red, add jalapeños to the filling, or stir hot sauce into the black bean mixture. Start with 1/2 teaspoon hot pepper flakes mixed into the filling.
What if I don't have Mexican cheese blend?
Combine equal parts sharp cheddar and Monterey Jack, or use all Oaxaca cheese for better melting. Avoid pre-shredded if possible; it contains anti-caking agents that prevent smooth melting.
Can I freeze these after baking?
Yes. Cool completely, wrap baking dish tightly in plastic and foil, and freeze up to 3 months. Thaw overnight in fridge, then reheat covered at 350 degrees Fahrenheit for 25-30 minutes until heated through.