Black Bean Enchilada
Creamy black bean enchiladas with melted cheese and flavorful sauce, perfect for a hearty vegetarian meal that appeals to the whole family.
Ingredients
Instructions
- Preheat oven to 425°F.
- Spoon 2/3 cup of enchilada sauce in the bottom of an ungreased 12 x 8-inch baking dish.
- Heat oil in a skillet over medium heat.
- Add sliced onion, red bell pepper, and minced garlic to the skillet.
- Cook and stir for 2 to 3 minutes or until onions are tender.
- Combine the cooked onion mixture with the black beans.
- Spoon about 2 tablespoonfuls of the bean mixture into each tortilla.
- Top with 2 tablespoonfuls of cheese and roll up the tortillas.
- Place the rolled tortillas seam side down in the prepared baking dish.
- Spoon the remaining enchilada sauce over the top of the rolled tortillas.
- Top with the remaining cheese.
- Bake for 15 to 20 minutes until heated through and cheese is melted.
Tips & Substitutions
For added flavor, try sautéing some chopped jalapeños with the onions and bell peppers. You can substitute the black beans with pinto beans or even lentils for a different texture. If you don’t have enchilada sauce, use a mix of diced tomatoes with spices as a substitute. This dish is versatile and can easily be adapted for a vegetarian recipes!
Serving Suggestions
Serve the black bean enchiladas with a side of Mexican rice or a fresh salad for a complete meal. They pair beautifully with a scoop of guacamole or sour cream on top. For a fun appetizer, try serving them alongside Taco Dip or Layered Dip for a delightful spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a preheated oven at 350°F covered with foil for about 15 minutes or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean Enchilada contains roughly 1023 calories, with 32g protein, 161g carbohydrates, and 30g fat. It is an excellent source of protein (64% of the Daily Value), dietary fiber (64% of the Daily Value), and iron (39% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1666mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance and store them in the refrigerator before baking. Just add a few extra minutes to the baking time if they are cold from the fridge when you put them in the oven.
Can I freeze black bean enchiladas?
Absolutely! You can freeze them before or after baking. To freeze before baking, assemble the enchiladas and cover them tightly with foil. Bake from frozen, adding a bit more time. If freezing after baking, let them cool completely, then store in an airtight container for up to 2 months.
What other toppings can I use?
You can customize your enchiladas with various toppings such as sliced olives, chopped cilantro, diced avocado, or even a drizzle of hot sauce for extra kick. Experimenting with different toppings can give your dish an international twist!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).