Black Bean Enchiladas
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
482 kcal
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Course
Main Course
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Cuisine
Mexican
Black Bean Enchiladas
Description
This Black Bean Enchiladas recipe features a filling of black beans and mild green chiles wrapped in corn or flour tortillas. Each tortilla is lightly coated with enchilada sauce before filling and then rolled up to retain moisture during baking. The assembled enchiladas are arranged close together in a baking dish, covered with remaining enchilada sauce and shredded Monterey Jack cheese.
Baking melts the cheese and blends the flavors, resulting in warm, soft enchiladas with a cohesive sauce layer. Once out of the oven, the dish is garnished with fresh cilantro, sliced green onions, diced avocado, and crumbled queso fresco, adding brightness and creaminess to the rich beans and sauce.
The enchiladas are best served warm directly from the pan, making them a hearty and flavorful dinner option that showcases simple pantry ingredients with minimal preparation.
Ingredients
For the enchiladas:
- 15 oz black beans rinsed and drained
- 4 oz green chile mild
- 2 cups enchilada sauce can use store bought
- 8 corn tortilla 6 inch-size, or flour tortillas
- 3 cups Monterey jack cheese or Mexican blend cheese, shredded
For garnish:
- 1/3 cup cilantro chopped
- 4 green onion sliced
- 1 avocado sliced
- 1/3 cup queso fresco crumbled
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl, combine the black beans and green chiles.
- Spread about 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
- Pour remaining sauce into a shallow bowl or pie plate. Working one at a time, dip tortilla into sauce to lightly coat both sides. Transfer to a plate, then place about 3 tablespoons of the bean mixture into the top center. Top with a few tablespoons of the cheese.
- Roll up and place seam side down in baking dish. Repeat until you’ve used all of the tortillas, placing them close together in the pan.
- Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.
- Bake enchiladas until cheese is melted and bubbly, about 20 minutes.
- Remove the pan from the oven and allow enchiladas to cool for 5 minutes. Garnish with cilantro, green onion, avocado, and queso fresco, if desired. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 44g | 15% |
| Protein | 25g | 50% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 930mg | 39% |
| Potassium | 583mg | 12% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 1175IU | 24% |
| Vitamin C | 13mg | 14% |
| Calcium | 472mg | 47% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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