Saucy enchiladas packed with black beans and veggies.
Big-Flavor Black-Bean Enchiladas for Busy Nights
Saucy, smoky enchiladas loaded with black beans, sweet corn and peppers, finished with melty Monterey Jack for an easy, satisfying weeknight meal.
These enchiladas are the kind of dinner that turns a hodgepodge of pantry staples into something you actually look forward to eating. Whole wheat tortillas cradle a filling of black beans, frozen corn and sautéed red pepper—so you get heft, sweetness and a creamy bean bite in every forkful. With just 15 minutes of hands-on prep and about 25 minutes in the oven, they’re perfect for a busy evening when you want comfort without the fuss.
The trick is in the seasoning and texture: cook the onion and pepper until soft so their sugars bloom, then add garlic, cumin, chili powder and smoked paprika until the pan smells like dinner. Stir in the beans and a splash of enchilada sauce, and use the back of a spoon to lightly mash some of the beans so the filling holds together instead of slipping out of the tortillas. A squeeze of lime at the end brightens the whole mixture and keeps the richness lively.
Assemble in a lightly oiled 9x13 pan, blanket with more sauce and a generous handful of Monterey Jack so the top gets gooey and golden. Warm the tortillas briefly before rolling to prevent cracking and to make rolling neater. These enchiladas hold up well—assemble ahead and refrigerate, or freeze before baking for an even easier weeknight rescue.
Serve with a quick green salad, pickled red onions or diced avocado and cilantro for freshness. Between the smoky spices, melty cheese and lime lift, these enchiladas strike a balance of cozy and bright that’s hard to beat on any weeknight.
Ingredients
How to Make Black Bean Enchiladas
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and set aside.
- Heat the olive oil in a large skillet over medium heat; add the chopped onion and diced red bell pepper and sauté until softened, about 5–6 minutes.
- Add minced garlic, cumin, chili powder and smoked paprika and cook, stirring, until fragrant, about 30 seconds.
- Stir in the drained and rinsed black beans and frozen corn, then add 1/2 cup of the enchilada sauce and use the back of a spoon to lightly mash some of the beans so the filling holds together; cook 2–3 minutes to heat through and season with salt, pepper and the juice of half the lime.
- Warm the tortillas so they are pliable (wrap in a damp towel and microwave 20–30 seconds or warm in a skillet). Spoon about 1/2 cup filling down the center of each tortilla, sprinkle a little cheese, roll seam-side down and arrange the enchiladas snugly in the prepared dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake uncovered for 18–20 minutes until the sauce is bubbling and the cheese is melted and lightly golden; remove from oven and let rest 5 minutes.
- Finish with chopped cilantro, remaining lime wedges, and dollops of plain Greek yogurt for serving.
Recipe Card
Black Bean Enchiladas
Saucy enchiladas packed with black beans and veggies.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and set aside.
- Heat the olive oil in a large skillet over medium heat; add the chopped onion and diced red bell pepper and sauté until softened, about 5–6 minutes.
- Add minced garlic, cumin, chili powder and smoked paprika and cook, stirring, until fragrant, about 30 seconds.
- Stir in the drained and rinsed black beans and frozen corn, then add 1/2 cup of the enchilada sauce and use the back of a spoon to lightly mash some of the beans so the filling holds together; cook 2–3 minutes to heat through and season with salt, pepper and the juice of half the lime.
- Warm the tortillas so they are pliable (wrap in a damp towel and microwave 20–30 seconds or warm in a skillet). Spoon about 1/2 cup filling down the center of each tortilla, sprinkle a little cheese, roll seam-side down and arrange the enchiladas snugly in the prepared dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake uncovered for 18–20 minutes until the sauce is bubbling and the cheese is melted and lightly golden; remove from oven and let rest 5 minutes.
- Finish with chopped cilantro, remaining lime wedges, and dollops of plain Greek yogurt for serving.
Nutrition
- Carbohydrates
- 86
- Saturated Fat
- 8
- Sodium
- 750
- Fiber
- 20
- Unsaturated Fat
- 12
- Protein
- 31
- Fat
- 20
- Cholesterol
- 33
- Trans Fat
- 0
- Calories
- 675
- Sugar
- 8