Black Bean Enchiladas
Creamy black bean enchiladas feature smoky tomatoes, melted cheeses, and flavorful green chilies, perfect for a satisfying vegetarian Mexican-inspired meal for family or friends.
Ingredients
Instructions
- Preheat oven to 425°F.
- In a large skillet, cook chopped onion in vegetable oil for 4 minutes.
- Add crushed tomatoes, dried oregano, and 1/4 teaspoon of salt. Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Mix Ricotta cheese, drained black beans, shredded Jack cheese, and chopped green chilies.
- Warm tortillas and fill each with the bean mixture.
- Roll up the tortillas and place seam-side down in a baking dish.
- Pour the tomato sauce over the assembled enchiladas.
- Bake in the preheated oven for 15-20 minutes until bubbly and cheese is melted.
Tips & Substitutions
For a creamier texture, replace Ricotta cheese with cream cheese or add a splash of sour cream. If you prefer a spicier kick, incorporate diced jalapeños into the filling. Use whole wheat tortillas for a healthier twist. Make sure to warm the tortillas before filling to prevent them from cracking. This recipe is a fantastic option for vegetarian recipes.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. Top with avocado slices, cilantro, or a dollop of sour cream for added flavor. They also pair beautifully with Yummy 7-Layer Bean Dip for a fun appetizer spread at your next gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual servings for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean Enchiladas contains roughly 683 calories, with 21g protein, 103g carbohydrates, and 32g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (181% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 2178mg per serving (95% 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 use other types of beans in this recipe?
Yes, you can substitute black beans with pinto beans or kidney beans, depending on your preference. Each type will offer a slightly different flavor and texture, but all will work well in this recipe.
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day in advance and store them in the refrigerator. Just add the sauce right before baking. This makes them perfect for meal prep or entertaining guests.
What can I use instead of corn tortillas?
If you can't find corn tortillas, flour tortillas are a good alternative. They will hold up well with the filling, though they will change the traditional flavor profile slightly.
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).