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Easy Black Bean Enchiladas – Isabel Eats

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  • Author: James Carter
  • Total Time: 55 minutes
  • Yield: 4-5 servings 1x
  • Diet: Vegetarian

Description

Whip up a batch of these easy black bean enchiladas inspired by Isabel Eats. This vegetarian-friendly recipe uses simple ingredients and straightforward steps for a comforting and flavorful weeknight meal. Perfect for anyone looking for a quick and delicious Mexican-inspired dish.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • Two 15-ounce cans black beans, rinsed and drained
  • 2 tablespoons chopped fresh cilantro (plus more for garnish)
  • 1 ½ cups your favorite red enchilada sauce
  • 8–10 corn tortillas (6-inch)
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese (optional)
  • Optional toppings: sour cream or Greek yogurt, avocado or guacamole, pico de gallo, extra cilantro

Instructions

  1. 1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
  2. 2. Heat olive oil in a skillet over medium heat. Sauté onion until softened (5-7 minutes).
  3. 3. Add minced garlic and cook for 1 minute until fragrant. Stir in chili powder, cumin, and smoked paprika. Cook for 30 seconds until fragrant.
  4. 4. Add black beans to skillet. Mash about half of the beans with a spoon or masher.
  5. 5. Stir in chopped cilantro and season with salt and pepper to taste.
  6. 6. Warm corn tortillas individually until pliable (stovetop, microwave, or oven).
  7. 7. Spread 1/2 cup enchilada sauce in the bottom of the baking dish.
  8. 8. Fill each tortilla with 2-3 tablespoons of bean filling and a sprinkle of cheese. Roll up tightly and place seam-side down in the dish.
  9. 9. Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with remaining cheese.
  10. 10. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until bubbly.
  11. 11. Let rest for 5-10 minutes before serving. Garnish as desired.

Notes

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) covered with foil then uncovered, or quickly in the microwave with a damp paper towel. Leftovers can also be used in casseroles, quesadillas, or as a soup base.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Estimate based on ingredients: ~400-500 kcal
  • Sugar: Estimate: ~5-10g
  • Sodium: Estimate: ~600-900mg (highly dependent on sauce and added salt)
  • Fat: Estimate: ~15-25g
  • Carbohydrates: Estimate: ~50-60g
  • Fiber: Estimate: ~10-15g
  • Protein: Estimate: ~15-20g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.bettyflavors.com/easy-black-bean-enchiladas-isabel-eats-recipe-for-weeknights/