Hearty Black Bean Enchiladas

Black bean enchiladas in a casserole dish.

Warm, cheesy, and packed with flavor, these hearty black bean enchiladas are the perfect from scratch dinner. Use home canned beans or pantry staples, add a rich homemade enchilada sauce, and enjoy a family friendly meal that freezes beautifully.

4.10 from 10 votes

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Course: Dinner, Main Course

Cuisine: Mexican

Prep Time: 30

Cook Time: 20

Resting Time: 10

Total Time: 1

Servings: servings

Calories: 336kcal

Author: Carolyn Thomas

Cost: Varies

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

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.

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

Nutrition

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