This super-fast recipe for Easy Black Bean Enchiladas is a good weeknight recipe. It definitely not a traditional recipe for enchiladas, but it requires very few, easy-to-find ingredients and is quick to prepare.
Easy Black Bean Enchiladas
This recipe for Easy Black Bean Enchiladas utilizes canned black beans with added spices for the filling for the enchiladas. There is no meat to cook ahead of time or anything like that. And it doesn’t even use classic red enchilada sauce. It’s one the whole family just might enjoy!
🛒Ingredients needed:
- canned black beans
- chili powder and ground cumin
- onion and garlic powder
- salsa
- jarred queso dip
- sour cream
- flour tortillas
✏️How to make Easy Black Bean Enchiladas:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Preheat the oven to 350°F. Spray a 13×9-inch baking dish with nonstick spray.
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Mash 1 can of the beans in a bowl. Then, add the remaining beans, chili powder, and next 3 ingredients, stirring until blended.
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In a medium bowl, stir together the salsa, queso dip, and sour cream.
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Spoon about ½ cup of the black bean mixture down the center of each tortilla. Top each tortilla with 2 tablespoons of the salsa mixture. Roll the tortillas up, and place, seam-sides down, in a lightly-greased 13×9-inch baking dish. Pour the remaining salsa mixture evenly over the tortillas.
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Bake for 30 to 35 minutes or until thoroughly heated.
➡️Recipe Tips:
- If black beans aren’t for you try using a bean you like more. You could even use 1 can of black beans and another of something else like chili beans or white beans.
- Want the filling to go a little further? Try adding some finely chopped zucchini.
- These are best served hot out of the oven, so have the family nearby!
✔️What to do with Easy Black Bean Enchiladas:
- I like to bring a pan of these enchiladas to potlucks. Often there just aren’t very many vegetarian options at those kind of things, so these are always appreciated.
- This recipe actually freezes well. Use two smaller pans, putting four enchiladas in each. Cook one for tonight and freeze the other (uncooked) for later.
- Provide an array of toppings such as chopped tomatoes, lettuce and avocado, and sour cream. let everyone finish off their enchiladas with the things they like best.
❤️Why I love this recipe:
- I love just how quickly I can have a delicious meal on the table with this recipe.
- Vegetarian dishes aren’t always fully appreciated at my house, but this is an exception. When I serve it together with Spanish Rice, I always get a full rave review.
- Simple ingredients that pack a lot of flavor…enough said!
The Best Recipes for Enchiladas:
- Chicken and Spinach Enchiladas
- Creamy Chicken Enchiladas
- Poblano Chicken Enchiladas
- Cranberry Turkey Enchiladas
- Salsa Verde Chicken Enchiladas
Easy Black Bean Enchiladas
This recipe will make a perfect addition to your "Meatless Monday" line up!
Ingredients
- Two 15-ounce cans black beans (rinsed, drained and divided)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- One 16-ounce jar medium salsa
- ½ cup Monterey Jack Queso Dip (for example, Tostitos brand)
- ½ cup sour cream
- Eight 8-inch flour tortillas
Instructions
- Preheat the oven to 350°F. Spray a 13x9-inch baking dish with nonstick spray.
- Mash 1 can of the beans in a bowl. Then, add the remaining beans, chili powder, and next 3 ingredients, stirring until blended.
- In a medium bowl, stir together the salsa, queso dip, and sour cream.
- Spoon about ½ cup of the black bean mixture down the center of each tortilla. Top each tortilla with 2 tablespoons of the salsa mixture. Roll the tortillas up, and place, seam-sides down, in a lightly-greased 13x9-inch baking dish. Pour the remaining salsa mixture evenly over the tortillas.
- Bake for 30 to 35 minutes or until thoroughly heated.
Nutrition
Serving: 1serving (1 enchilada), Calories: 332kcal, Carbohydrates: 48g, Protein: 16g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 16mg, Sodium: 799mg, Potassium: 596mg, Fiber: 12g, Sugar: 4g, Vitamin A: 444IU, Vitamin C: 1mg, Calcium: 113mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I could eat these for breakfast! They sound wonderful and look delicious – perfect for anytime.