Mexican
Black Bean Enchiladas
Flour tortillas are rolled around mashed black beans, corn, and cheese, then covered with enchilada sauce and baked. The filling is seasoned on the stove so the oven only has to melt and heat.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
Why you’ll love it
- Mashing half the beans makes a filling that stays inside the tortilla instead of spilling out.
- A quick saute of onion, cumin, and chili powder seasons the beans before they are rolled.
- Sauce under the tortillas, not only on top, keeps the bottoms from drying out at 375°F.
- A short uncovered bake melts the cheese without turning the tortillas to crackers.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 375°F.
- 2
Heat the olive oil in a skillet over medium heat. Cook the onion until soft, about 5 minutes. Stir in the garlic, cumin, and chili powder and cook 30 seconds.
- 3
Add the black beans, corn, and kosher salt. Mash about half the beans with a spoon and warm everything through, about 3 minutes. Stir in the lime juice and take the skillet off the heat.
- 4
Spread 1/2 cup of the enchilada sauce in a 9-by-13-inch baking dish.
- 5
Spoon the filling down the center of each of the flour tortillas. Add a pinch of the cheddar. Roll and place them seam-side down in the dish.
- 6
Pour the rest of the enchilada sauce over the rolls. Sprinkle with the remaining cheddar.
- 7
Bake at 375°F until the cheese is melted and the sauce is bubbling, about 20 minutes.
- 8
Rest 5 minutes. Scatter the cilantro on top and serve.
Pro tips
- If the tortillas crack when you roll them, warm them in a dry skillet for a few seconds per side.
- Do not overfill. A heaping 1/3 cup of beans per tortilla is enough.
- Red or green enchilada sauce both work. Taste it first. Some jars are very salty.
Easy substitutions
- Flour tortillas
- Corn tortillas, warmed so they roll
- Cheddar cheese
- Monterey Jack or a Mexican blend
- Corn kernels
- Diced zucchini, cooked with the onion
Storage and reheating
Storage
Refrigerate, covered, up to 4 days.
Reheating
Cover and warm at 350°F until the center is hot, about 20 minutes. A single enchilada can be covered and microwaved until steaming.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 457
- Protein
- 20 g
- Carbs
- 56 g
- Fat
- 17 g
- Fiber
- 12 g
Budget friendly · Oven, Stovetop · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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