Black Bean Enchiladas are easy to make with bold ingredients like enchilada sauce, plenty of cheese, a homemade enchilada seasoning mix and more! Corn tortillas are filled with black beans and corn and baked to saucy, cheesy perfection in just 20 minutes.
Black Bean Enchiladas
Whether you’re a full time vegetarian or it’s just meatless Monday, these black bean enchiladas are sure to hit the spot! They’re protein packed from the black beans and have the best flavor from a homemade blend of enchilada spices. Plus, there’s plenty of cheese and enchilada sauce to really make your mouth water! I also love how quick and easy it is to toss these homemade enchiladas together. Just make the filling, assemble the enchiladas, bake and enjoy. Even fellow carnivores like me will love this satisfying vegetarian enchilada recipe! Try these enchiladas out with our easy homemade Enchilada Sauce!
How to Make Black Bean Enchiladas
Make the enchilada seasoning. Add all of the seasoning mix ingredients together into a bowl and whisk to combine.
Add sauce to the dish. Add some of the enchilada sauce to a baking dish. Spread the enchilada sauce so the bottom of the fish is fully covered.
Cook the onions. Add 2 TBSP of butter to a skillet and the onions. Cook over medium heat for 5 minutes or until translucent.
Make the filling. Stir in the beans, corn, and seasoning mix. Cook for 5 minutes or until heated through. Remove from the heat.
Roll the enchiladas. To a corn shell, add 2 TBSP of the black beans and corn mixture, 1 TBSP enchilada sauce, and 1 TBSP of cheese. Fold the corn shell and place it seam-side down in the prepared baking dish.
Make it saucy! Once the enchiladas are in the dish, cover them with the remaining enchilada sauce. Make sure the shells are completely smothered. Sprinkle cheese on top.
Bake and rest. Bake the enchiladas for 20 minutes. Once baked, let them rest for 10 minutes prior to serving.
Storing Black Bean Enchiladas
Once cooled to room temperature, you can store these vegetarian enchiladas in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave in 30 second intervals until warmed through, or place them back in the oven.
What should I serve with vegetarian enchiladas?
Plate these enchiladas with a side of Spanish Rice or some chips with lots of Easy Blender Salsa. Our fave Guacamole is also a great side dish and topping for these enchiladas! Of course, these filling enchiladas can be served as a meal all on their own, so you can feel free to skip making a side dish if you’d like.
Ingredient Notes for Black Bean Enchiladas
Cheese - Cheese shredded fresh off the block always yields better results with both flavor and consistency than pre-shredded cheese does.
Black Beans - Make sure you drain the black beans from all of the liquid in the can, but don’t worry about rinsing them.
Spices - Make your enchilada blend spicier by sprinkling in more cayenne powder and/or chili powder.
Tortillas - You can swap the corn tortillas with flour if you’d prefer.
Toppings - Don’t forget to add some fresh cilantro, lime juice, or sour cream on top of your enchiladas to really send them over the top! You can also sprinkle on your favorite hot sauce if you’re craving some heat.
Black Bean Enchiladas
Enchilada Seasoning Mix Ingredients
- Preheat the oven to 400° F.
- Add all the seasoning mix ingredients together into a medium-sized bowl and set aside.
- Add ¼ cup of enchilada sauce to a 9x13 baking dish. With a pastry brush spread the enchilada sauce so the bottom is fully covered. Set aside.
- In a medium pot or skillet add 2 tablespoons of butter and onion. Cook over medium heat for 5 minutes or until translucent.
- Add the beans, corn, and seasoning mix. Cook for 5 minutes or until heated through. Remove from the heat.
- To a corn shell add 2 tablespoons of the black beans and corn mixture, 1 tablespoon enchilada sauce, and 1 tablespoon of cheese.
- Fold the corn shell and place it seam-side down on the prepared baking dish.
- Once 10 enchiladas are in the dish cover with the remainder of the enchilada sauce. Make sure the shells are completely coated in the sauce.
- Sprinkle 1 cup of cheese on top.
- Bake for 20 minutes.
- Remove from the oven and allow the enchiladas to rest for 10 minutes.