If you’ve been canning beans at home or stocking up on sales at the grocery store, you may be wondering what can be done with a pantry full of black beans. These hearty black bean enchiladas check every box.
They’re wholesome, budget-friendly, and packed with that deep, satisfying flavor that makes you forget they’re vegetarian. The best part? You can make the whole thing from scratch, or take a few shortcuts if you need a quicker dinner.
Looking for more delicious from-scratch meals featuring black beans? Check out my recipe for chicken chili with black beans, or make these indulgent yet healthy black bean brownies.
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Quick Look at This Recipe
- ✅ Recipe Name: Hearty Black Bean Enchiladas
- ✅ Ready In: 1 hour
- ✅ Yield: 6 servings
- ✅ Calories: 350 per serving
- ✅ Tools: Skillet and baking dish
- ✅ Freezer Friendly: Yes, make-ahead and freezing instructions included.
- ✅ Why You'll Love It: Frugal, yet filling and satisfying dish can stand alone, or be the feature entreé to a larger meal.
- ✅ Tip: If you want a simple version, layer the tortillas, filling, and sauce like a lasagna. It’s quicker, doesn't require rolling, and holds its texture beautifully.
What Makes This Recipe Unique?
Our family loves Mexican-inspired food, so we don’t just stop at Taco Tuesday around here. You’ll also find white bean chicken chili and fajitas de lengua (that’s a beef tongue recipe, and it’s delicious!) on our table.
Enchiladas sound fancy, but once you learn the rhythm, they are incredibly simple. So simple that we will switch things up with green enchiladas or creamy white chicken enchiladas, depending on what is in the pantry.
Here is why black bean enchiladas show up on repeat in our home:
- Crowd Pleaser - The flavor is rich, warm, and comforting, with just the right amount of spice.
- Frugal - They are hearty and filling without adding meat.
- Convenient - Freezer meals can make cooking from scratch realistic for a busy schedule. Enchiladas freeze beautifully, which makes them perfect for batch cooking.
- Adaptable - You can make everything from scratch or use store-bought items when life feels full.
Key Ingredients
For a full list of ingredients and measurements, check out the recipe card below.
- Enchilada Sauce - The homemade enchilada sauce in this recipe is truly the best, but if store-bought sauce is what you have on hand, go ahead and use it. Start where you are and make it work for your kitchen today.
- Cooked Black Beans – I love canning beans and keep a variety on hand. If you have pinto or Great Northern beans, they also work well for this recipe.
- Corn Tortillas – Corn or flour is a personal preference. We like corn, but use flour or sourdough discard tortillas if that’s what you like!
- Shredded Cheese – Monterey Jack tends to be the cheese of choice for enchiladas, but feel free to use cheddar, pepper jack, or other varieties. If making a dairy-free version, the cheese can be omitted.
Recipe Variations
Enchiladas are extremely versatile. Make these your own by experimenting with different flavors.
Flavor ideas:
- Add diced jalapenos or red pepper flakes for heat.
- Add smoked paprika or chipotle powder for a smoky flavor.
- Adjust the spices to match what you love.
Protein ideas:
- Swap black beans for pinto or great northern beans.
- Add cooked quinoa or lentils.
- Add shredded chicken or cooked beef.
- Use ground turkey, beef, or chicken.
Recipe Instructions
Step 1: Preheat the oven to 350°F and prepare the enchilada sauce. Melt the butter or 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 the sauce for about 10 minutes, or until it has thickened.
Step 2: To prepare the filling, combine the beans and green chilis in a small bowl.
Step 3: 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 tablespoon of shredded cheese.
Step 4: Roll the tortilla around the filling and place it in the dish seam-side down. Repeat until all the tortillas have been filled.
Step 5: Pour the remaining sauce evenly over the enchiladas and then sprinkle with the remaining cheese. Bake the enchiladas in the preheated oven for 20 minutes.
Step 6: Allow enchiladas to sit for 10 minutes before serving. Serve warm with additional toppings of choice.
Make Ahead and Freezing Instructions
These black bean enchiladas make a fantastic freezer meal, especially if you like having a few easy dinners tucked away for busy seasons. I simply assemble the whole dish, then stop before baking. At that point, I cover it well with plastic wrap, add a layer of foil, write the date on top, and pop it into the freezer.
When I am ready to use it, I pull the dish out the night before and let it thaw in the refrigerator. The next day, I take off the wraps and bake it just the way I normally would. Sometimes it needs a few extra minutes in the oven, but that is all it takes for a hot, homemade dinner with almost no work at all.
What to Serve With Black Bean Enchiladas
Here are some great sides that pair perfectly:
- Cilantro Lime Rice
- Mexican Street Corn Salad or this Easy Cowboy Caviar Recipe
- Quick Pickled Red Onions
- Fresh Pico de Gallo
- Avocado Salsa
- Chile Lime Grilled Zucchini
The Homestead Kitchen
This recipe for black bean enchiladas was featured in issue No.26 of the Homestead Kitchen magazine. If you desire a life of self-reliance but find yourself scrolling through social media, watching the lives of others who are fulfilling YOUR dream, then this magazine was designed just for you.
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Did you make these black bean enchiladas? If so, please leave a star rating ⭐ and your comments in the recipe card below. Then, snap a photo and tag us on social media @homesteadingfamily so we can see!
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Hearty Black Bean Enchiladas
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
- ½ teaspoon salt
- 1 clove garlic minced
- 2 Tablespoons tomato paste
- 2 cups chicken broth we love homemade chicken bone 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 tablespoon 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.
Notes
- Flavor ideas:
- Add diced jalapenos or red pepper flakes for heat.
- Add smoked paprika or chipotle powder for a smoky flavor.
- Adjust the spices to match what you love.
- Protein ideas:
- Swap black beans for pinto or great northern beans.
- Add cooked quinoa or lentils.
- Add shredded chicken or cooked beef.
- Use ground turkey, beef, or chicken.
- Cilantro Lime Rice
- Mexican Street Corn Salad or this Easy Cowboy Caviar Recipe
- Quick Pickled Red Onions
- Fresh Pico de Gallo
- Avocado Salsa
- Chile Lime Grilled Zucchini
