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5.0 from 21 votes

Black Bean Enchiladas

Vegetarian enchiladas stuffed with black beans, topped with red chile sauce, and baked to perfection.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 224 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 Tsp olive oil
  • 1 oz can black beans drained
  • ½ Cup finely chopped onion
  • 2 Tsp chili powder
  • salt and pepper to taste
  • 1½ Cup Reduced-fat cheddar cheese divided use
  • 8 corn tortillas
  • 1 oz can red enchilada sauce
  • ½ Cup diced tomatoes
  • 1 Tbsp chopped cilantro
  • cooking spray

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Coat an 11”x7” baking dish with cooking spray.
  2. Heat the olive oil in a medium pan over medium-high heat. Add the onion and cook for 3-4 minutes or until softened.
  3. Stir in the black beans, chili powder, and salt and pepper to taste. Cook for 2-3 more minutes.
  4. Place the tortillas in a stack on a plate and cover with a damp paper towel. Microwave for 1 minute or until tortillas is pliable.
  5. Divide the black bean mixture evenly between the tortillas and top each one with 1 tablespoon of cheese.
  6. Roll up the tortillas and place them seam side down in the baking dish.
  7. Pour the enchilada sauce over the top and sprinkle the remaining cup of cheese over the sauce
  8. Bake for 20 minutes or until sauce is bubbling and cheese is melted
  9. Top with diced tomatoes and chopped cilantro, then serve.

Notes

  • Nutritional facts:
  • Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
  • Make these Black Bean Enchiladas vegan by omitting the cheese.
  • Top with avocado for extra creaminess.
  • To make gluten-free, use gluten-free flour tortillas or corn tortillas.
  • I used black beans but you could also use red beans in these enchiladas.
  • Sharp cheddar, pepper jack, Cojita or Colby are great cheese options for these Black Bean Enchiladas
  • Feel free to add whatever vegetables you would like. Any color bell pepper works great, red onion and zucchini are great options too.
  • It helps if the enchiladas are packed quite tightly in the pan. If you don't have a big enough pan,  it may be easier to use two smaller baking dishes rather than one large tray.
  • When placing the enchiladas in the pan, make sure to place them seam side down so they stay rolled up.
  • Don’t overstuff your tortillas, or they may crack and the filling will spill out.

Nutrition Information

Calories 224kcal (11%) Carbohydrates 28g (9%) Protein 14g (28%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 9mg (3%) Sodium 352mg (15%) Potassium 237mg (7%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 525IU (11%) Vitamin C 4.3mg (5%) Calcium 236mg (24%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 224

% Daily Value*

Calories 224kcal 11%
Carbohydrates 28g 9%
Protein 14g 28%
Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 352mg 15%
Potassium 237mg 5%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 525IU 11%
Vitamin C 4.3mg 5%
Calcium 236mg 24%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.