This recipe for hearty black bean enchiladas is a vegetarian dish that is both easy to make and bursting with flavor. If you’re searching for a wholesome dinner option that will satisfy your taste buds and keep you feeling satisfied, you’ve come to the right place!
These black bean enchiladas are the perfect combination of hearty ingredients and delicious spices. With every bite, you’ll experience the rich flavors of black beans, cheese, and green chiles, all enveloped in a thick, tangy enchilada sauce. Trust me, this is a recipe you don’t want to miss!
Why I Love Black Bean Enchiladas
Enchiladas can be filled with all sorts of ingredients: meat, cheese, vegetables, and, you guessed it, beans! Bean enchiladas are delicious as well as great for the budget when trying to get three home-cooked meals on the table each day.
This is a recipe you can make completely from scratch or purchase it all. It depends on your time and desire. If you’re interested in learning to make your own corn tortillas, that’s another way to carefully control ingredients and become self-sufficient.
Everyone needs a taco Tuesday, but how about mixing it up with these black bean enchiladas (or our white bean chicken chili)? For this recipe, we’ll show you how to use your pressure-canned black beans and make your own homemade enchilada sauce since store-bought options contain all kinds of preservatives and other fillers.
Secret to Non-Soggy Enchiladas
When it comes to enchiladas, achieving the perfect texture is key to a satisfying dining experience. No one wants a soggy and mushy enchilada that lacks that desired crunch. Use these tips to discover the secret to making enchiladas that are delightfully crispy on the outside while retaining a moist and flavorful filling.
- Proper Tortilla Prep – The first step in creating non-soggy enchiladas is to prep your tortillas correctly. Lightly toasting the tortillas on a dry skillet or griddle before filling them not only adds flavor but also helps to seal the tortilla, preventing it from soaking up too much sauce.
- Bake to Crispy Perfection – The secret to achieving a crispy exterior lies in the baking process. Bake your enchiladas in a preheated oven at a high temperature to ensure that the tortillas become golden brown and crispy. The heat will also help to evaporate any excess moisture, preventing your enchiladas from turning out soggy.
- Rest and Set – Once your enchiladas are baked, it’s important to let them rest for a few minutes before serving. This allows the layers to set, making it easier to cut and serve without the filling oozing out. The resting time also allows the flavors to meld together, resulting in a more harmonious and delicious final dish.
- Homesteading Hack: If you’re pressed for time but still want the flavors of enchiladas, you can use what we call the “layering method.” Think of it like an enchilada lasagna. We find this also makes for less soggy enchiladas (if that’s your preference). The way you layer your ingredients can greatly impact the texture of your enchiladas. The recipe card demonstrates the traditional rolling method, but the layering method is as follows:
- Start by creating a thin layer of sauce at the bottom of the baking dish to provide a barrier between the tortillas and the filling. This will help prevent the tortillas from becoming overly saturated and soggy.
- Next, arrange a single layer of tortillas, slightly overlapping, followed by a generous portion of the filling.
- Repeat the process until all the tortillas and filling are used, ending with a final layer of tortillas. This layering method ensures that the moisture is evenly distributed throughout the dish, resulting in enchiladas with a perfect texture.
Corn or Flour Tortillas for Enchiladas?
When it comes to making enchiladas, one of the first decisions you’ll need to make is whether to use corn or flour tortillas. Both options have their own unique characteristics and can greatly influence the taste and texture of your enchiladas.
The choice between corn and flour tortillas ultimately comes down to personal preference. Some people prefer the slightly sweet and earthy taste of corn tortillas, while others enjoy the softer and more neutral flavor of flour tortillas. Consider your taste preferences and the flavors you want to highlight in your enchiladas.
In terms of texture, corn tortillas tend to be thinner and have a coarser texture compared to flour tortillas. This can result in a slightly chewy and rustic texture that some people enjoy. On the other hand, flour tortillas are softer and more pliable, offering a smoother and more tender bite.
If you’re looking for an authentic and traditional enchilada experience, corn tortillas are typically used in Mexican cuisine. They can add a rustic and genuine touch to your enchiladas, enhancing the overall dining experience.
What to Serve With Enchiladas
When it comes to enjoying enchiladas, having a delicious side dish can really elevate the meal and add some extra flavors to complement the main dish. Here are some mouthwatering side dish ideas that pair perfectly with enchiladas:
| Side Dish | Description |
|---|---|
| Roasted Corn and Black Bean Salad | A refreshing and vibrant salad that adds colors and flavors to the meal. |
| Cilantro Lime Rice | A fragrant and fluffy rice dish infused with fresh cilantro and tangy lime juice. |
| Mexican Street Corn | Grilled corn on the cob slathered with a creamy mixture of mayonnaise, sour cream, cotija cheese, and chili powder. |
| Avocado Salsa | A vibrant and creamy salsa made with ripe avocados, tomatoes, red onion, jalapeno, cilantro, and lime juice. |
| Mexican Rice | A traditional and comforting rice dish cooked with tomatoes, onions, garlic, and spices. |
| Tangy Quick Pickled Red Onions | Thinly sliced red onions quickly pickled with vinegar, sugar, and salt for a tangy and crunchy topping. |
| Fresh Pico de Gallo | A simple and vibrant salsa made with ripe tomatoes, onions, jalapenos, cilantro, and lime juice. |
| Spicy Refried Beans | A spiced-up version of classic refried beans that adds creaminess and flavor to the meal. |
| Grilled Mexican Street Corn Salad | A salad featuring grilled corn kernels, cotija cheese, tangy lime juice, and smoky chipotle mayo. |
| Chile Lime Grilled Zucchini | Grilled zucchini seasoned with zesty chile lime seasoning for a light and flavorful side dish. |
Tips and Variations for Black Bean Enchiladas
When it comes to making black bean enchiladas, there are plenty of tips and variations that can help you customize this dish to your taste. This is a great opportunity to use up your jars of home-canned chicken and home-canned ground beef.
By playing around with flavor variations and protein options, you can create black bean enchiladas that cater to your personal preferences and dietary requirements. Don’t be afraid to get creative and try new combinations to discover your own signature twist on this classic dish. Here are some ideas to try:
- Flavor Variations:
- Add some heat with diced jalapenos or a sprinkle of red pepper flakes.
- For a smoky twist, toss some chipotle powder or smoked paprika into the black bean mixture.
- Create a fusion flavor by mixing Mexican-inspired spices like cumin, chili powder, and oregano.
- Protein Options: While black beans are a fantastic source of plant-based protein, you can also experiment with different protein options to suit your dietary needs. Consider these alternatives:
- Swap out black beans for pinto beans or kidney beans for a different taste and texture.
- Add some cooked quinoa or lentils to the filling for an extra boost of protein.
- If you prefer meat, you can include shredded chicken or beef. Ground turkey, chicken or beef are also a great protein option.
In the Homestead Kitchen
This black bean enchilada recipe was featured in issue No. 26 of In the Homestead Kitchen Magazine. If you are tired of digging through Pinterest or YouTube, scrambling at the last minute to find something that works, then this is the time-saving tool your homestead needs.
Each month, you will receive a digital copy with step-by-step instructions to start making delicious, healthy homemade meals for your family and find new ways to preserve food. As a bonus, you also get access to our Video Vault, full of tutorials and video training on useful homesteading skills. We’ll be taking the magazine to print in January 2025, so subscribe today to lock in your price and get instant access!
Supplies Needed
- Saucepan – Choose a medium-sized saucepan to make the sauce.
- Large Skillet – Properly seasoned cast iron is my skillet of choice, but feel free to use whatever you have on hand.
- Baking Dish – A heavy 9X13 baking dish is the ideal size for this recipe.
Ingredients Needed
For the Enchilada Sauce
- Butter – Learn how to make homemade butter here. Avocado oil can also be used as a dairy-free alternative.
- Flour – All-purpose flour will work best to create a smooth texture.
- Chili Powder – This amount can be adjusted up or down to suit your preference.
- Ground Cumin, Oregano, & Onion Powder – We love using our homemade onion powder.
- Kosher Salt – We use Redmond Real Salt (Using that link for Redmond Salt will automatically give you 15% off your order!)
- Garlic – You can use fresh minced garlic or ¼ tsp of garlic powder.
- Tomato Paste – Homesteading Hack: Freeze tomato paste in ice cube trays and transfer to a freezer bag for long term storage. Whenever a recipe calls for a small amount of tomato paste, simply use one cube for every tablespoon it calls for.
- Chicken Broth – Homemade chicken bone broth is recommended.
For the Enchiladas
- Cooked Black Beans – I love to use my home-canned black beans. If you have pinto beans on hand, they also work well for this recipe.
- Green Chiles – If you prefer a milder taste, use sauteed bell pepper. If you prefer a spicy kick, use jalapeno.
- Corn Tortillas – 6” flour tortillas can be substituted to fit your preference.
- Shredded Cheese – Monterey Jack tends to be the cheese of choice for enchiladas, but feel free to use cheddar, pepperjack, etc. If making a dairy-free version, the cheese can be omitted.
- Additional Toppings – Fresh cilantro, chopped green onions, shredded lettuce, sour cream, black olives, avocado, a squeeze of fresh lime juice etc. for serving.
How to Make Black Bean Enchiladas
- Preheat oven to 350°F.
- To prepare the enchilada sauce, melt butter or warm oil in a medium saucepan.
- Add flour and whisk together to make a roux (thickening paste).
- After cooking for about 1 minute, add the remaining sauce ingredients except the broth and continue to whisk to combine.
- Once all ingredients are combined, slowly whisk in the broth to form a sauce.
- Simmer sauce for about 10 minutes until thickened.
- To prepare the filling, combine the beans and green chilis in a small bowl.
- One at a time, dip each tortilla in the enchilada sauce to coat.
- Then fill the tortilla with ¼ cup of the bean and chili mixture and 1-2 Tbsp of shredded cheese.
- Roll the tortilla around the filling and place it in the dish seam-side down.
- Repeat until all the tortillas have been filled.
- Pour the remaining sauce evenly over the enchiladas and then sprinkle with the remaining cheese.
- Bake enchiladas in the preheated oven for 20 minutes.
- Allow enchiladas to sit for 10 minutes before serving.
- Serve warm with additional toppings of choice.
Did you try this recipe? If so, please leave a star rating in the recipe card below, then snap a photo of your black bean enchiladas and tag us on social media @homesteadingfamily so we can see!
Make-Ahead and Freezing Instructions
Preparing meals in advance can be a game-changer when it comes to saving time and ensuring you always have a delicious, homemade meal ready to enjoy. With these make-ahead and freezing instructions for black bean enchiladas, you can easily incorporate this flavorful dish into your meal prep routine along with easy chicken casserole and hearty pot roast cottage pie.
Make-Ahead Instructions
Making the black bean enchiladas ahead of time allows the flavors to meld together, resulting in an even more delicious meal. Plus, it cuts down on the time needed for meal preparation on the day you plan to serve them.
Follow these steps to prepare the black bean enchiladas ahead of time:
- Prepare the black bean enchiladas according to the recipe instructions.
- After assembling the enchiladas, cover the baking dish tightly with aluminum foil.
- Place the prepared enchiladas in the refrigerator.
- When you’re ready to enjoy the enchiladas, simply remove them from the refrigerator and proceed with baking as directed in the recipe.
Freezing Instructions
Freezing the black bean enchiladas not only allows you to enjoy this flavorful dish whenever you’re in the mood, but it’s also a convenient option for meal prep. You can make a big batch and freeze individual portions for quick and easy freezer meals throughout the week.
If you want to have black bean enchiladas readily available in your freezer, follow these freezing instructions:
- Prepare the black bean enchiladas according to the recipe instructions, but do not bake them.
- Wrap the baking dish tightly with plastic wrap and then aluminum foil to prevent freezer burn.
- Label the dish with the date and contents.
- Place the dish in the freezer.
When you’re ready to enjoy the frozen enchiladas, follow these steps:
- Thaw the enchiladas in the refrigerator overnight.
- Preheat your oven according to the recipe instructions.
- Remove the plastic wrap and aluminum foil from the baking dish.
- Bake the thawed enchiladas as directed, adding a few extra minutes if needed.
FAQ
The combination of black beans, green chiles, and cheese creates a savory and satisfying filling that will tantalize your taste buds.
You can use either corn or flour tortillas, depending on your preference. Corn tortillas offer a slightly earthy flavor and a more traditional texture, while flour tortillas are softer and have a milder taste. Choose the one that suits your taste buds best.
Some tasty side dish options to complement the flavors of enchiladas include Mexican rice, refried beans, corn salad, or a refreshing avocado and tomato salad.
To make these enchiladas, you will need black beans, green chiles, cheese, tortillas, enchilada sauce, additional toppings (if preferred) and a baking dish.
To assemble the enchiladas, fill each tortilla with the bean mixture, roll them up, and place them seam side down in a baking dish. Pour enchilada sauce over the top, sprinkle with Monterey Jack cheese, and bake in the oven until bubbly and golden brown.
Serve the enchiladas hot, and top them with some sour cream for added creaminess. You can also garnish with your favorite toppings, such as freshly chopped cilantro, sliced avocado, or lime wedges for a burst of freshness.
Yes! You can customize the flavor of the enchiladas by adding spices like cumin or chili powder to the bean mixture. Additionally, you can add options like cooked quinoa, roasted sweet potatoes, or shredded chicken to make them heartier.
Absolutely! You can assemble the enchiladas ahead of time and refrigerate them until ready to bake. Alternatively, you can fully bake the enchiladas, let them cool, and then freeze them for later. Just make sure to tightly wrap them in foil or place them in an airtight container before freezing.
Other Posts You May Enjoy
- How to Pressure Can Black Beans
- Delicious Black Bean Brownie Recipe
- Easy White Bean Chicken Chili – Pressure Canning Recipe
- Instant Pot Chicken Bone Broth (That Gels Every Time)
- Easy Freezer Meal Cooking Tips (Recipes & Helpful Tips)
- How to Get 3 Home-Cooked Meals on the Table Every Day
- Easy Meatloaf Recipe (Freezer Meal Prep)
- Freeze-Dried or Frozen Chicken Pot Pie
Black Bean Enchilada Recipe
Ingredients
For the Enchilada Sauce
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 Tablespoon chili powder or more, to taste
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 clove garlic minced
- 2 Tablespoons tomato paste
- 2 cups chicken broth
For the Enchiladas
- 2 cups black beans cooked
- 4 oz green chiles canned
- 12 corn tortillas
- 3 cups shredded cheese
- optional toppings cilantro, green onions, shredded lettuce, sour cream, black olives, avocado, lime juice
Instructions
- Preheat oven to 350°F.
For the Enchilada Sauce
- Melt butter or warm oil in a medium saucepan.
- Add flour and whisk together to make a roux (thickening paste).
- After cooking for about 1 minute, add the remaining sauce ingredients except the broth and continue to whisk to combine.
- Once all ingredients are combined, slowly whisk in the broth to form a sauce.
- Simmer sauce for about 10 minutes until thickened.
For the Enchiladas
- To prepare the filling, combine the beans and green chilis in a small bowl.
- One at a time, dip each tortilla in the enchilada sauce to coat.
- Then fill the tortilla with ¼ cup of the bean and chili mixture and 1-2 Tbsp of shredded cheese.
- Roll the tortilla around the filling and place it in the dish seam-side down.
- Repeat until all the tortillas have been filled.
- Pour the remaining sauce evenly over the enchiladas and then sprinkle with the remaining cheese.
- Bake enchiladas in the preheated oven for 20 minutes.
- Allow enchiladas to sit for 10 minutes before serving.
- Serve warm with additional toppings of choice.
