5 Ingredient Black Bean Enchiladas
These 5 ingredient black bean enchiladas only take a few minutes to assemble, so they’re a perfect vegetarian weeknight recipe!
The other day, I was craving Mexican food, and I decided to whip up these enchiladas. I’m always surprised at how simple this recipe is, and I’m so excited to share it with you!
Why I Love This Recipe
These black bean enchiladas are made with only 5 ingredients. Yep, that’s it! Plus, they’re a great meatless meal because they have plenty of protein and fiber from the black beans. The cheese and avocado make these extra satisfying, and the enchilada sauce adds tons of flavor.
There are also plenty of variations to this recipe. Try it with red enchilada sauce or use a combination of black beans and refried beans. You can also add any toppings you like. These are delicious with sour cream and fresh cilantro or your favorite pico de gallo.
Black Bean Enchilada Ingredients
- Tortillas– I recommend using corn tortillas, which are traditionally used in enchiladas. If you’re looking for a sturdy option, look for a corn and flour blend. They have a taste that is similar to corn but with the flexibility and strength of flour tortillas.
- Black beans– Look for beans without added salt. Since enchilada sauce can be high in sodium, choosing lower-sodium beans can help keep things in check. For even more flavor, try using these Mexican Black Beans inside the enchiladas.
- Taco Seasoning– I like to add a little taco seasoning to the black beans for added flavor. You can make your own with this recipe!
- Shredded cheese– I’ve made this with Monterey Jack, sharp cheddar cheese, or a Mexican cheese blend. Either one works great!
- Enchilada sauce– Because this recipe is only a few ingredients, it’s important to choose high-quality ingredients. I like the Herdez brand of green enchilada sauce.
- Toppings– Avocado, salsa, hot sauce, sour cream, or cilantro sauce. These are optional but it’s a great way to customize with your favorite flavors.
The Best Tortillas for Enchiladas
Enchiladas are traditionally made with corn tortillas. To make sure your tortillas don’t crack, it can help to warm them up for just a few seconds in the microwave. I like to heat them up with a damp paper towel on top for just 10-15 seconds. When they’re warm, they’re a little more pliable. You can also use a corn and flour blend for a softer and more pliable tortilla. Curious about the difference between tortillas? Read this post to learn the differences between corn and flour tortillas.
How to Get Perfectly Ripe Avocados
- I like to pick out avocados before they’re close to being ripe. Most of the time, if they’re already ripe in the store, they’re likely to be bruised.
- To ripen avocados quicker, keep them in a bowl with bananas! The ethylene gas released by the bananas will help soften the avocados more quickly.
- Once the avocados are soft, put them in the fridge. This will keep them at their peak of ripeness for much longer!
Tips for Perfect Enchiladas
- It helps if the enchiladas are packed pretty tightly within the pan. Don’t worry if they don’t line up perfectly; I find it’s sometimes easier to use two smaller baking dishes rather than one large tray.
- When placing the stuffed tortillas in the pan, make sure to place them seam-side down so they stay rolled.
- Don’t stuff your tortillas too full, or they’ll crack, and the filling will spill out. Err on the side of less filling. If you have some leftovers, you can always stuff a few additional tortillas!
Best Enchilada Sauces
I like green enchilada sauce for this recipe. I usually buy the Herdez brand of salsa verde or Frontera’s green enchilada sauce. Feel free to use whatever brand or type you like, but be careful with the spice level, as this requires quite a bit of sauce. I’d recommend mild or medium.
How to Store Leftover Enchiladas
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Wait to add avocado and salsa toppings for any enchiladas you plan to eat later. To reheat, microwave on 50% power for 1 minute at a time until heated through.
How to Freeze Enchiladas
If you prefer to make these black bean enchiladas in advance, follow steps 2-5. Then wrap the enchiladas in plastic wrap and store them in an airtight container in the freezer for up to one month. When ready to serve, top with salsa verde and cheese. Bake for 25-30 minutes until browned. Add toppings and serve!
Substitution Suggestions
- If you want to keep these vegan, substitute shredded vegan cheese, or leave the cheese off and add additional avocado. Or you can try these vegan black bean enchiladas, without any cheese at all!
- You can swap pinto beans or vegetarian refried beans in place of the black beans if you prefer.
- You can also add corn if you want to add a hint of sweetness.
- If you wanted to make this with red enchilada sauce, go for it! You can even use my homemade enchilada sauce recipe.
Enchilada Variations
Obviously, this recipe is simple with only 5 ingredients, but feel free to add additional ingredients if you like! Try a combination of black beans and refried beans, or add some corn to the filling. You could also add additional toppings like diced red onion, fresh cilantro, sour cream, or salsa.
More Enchilada Recipes
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5 Ingredient Black Bean Enchiladas
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 enchiladas 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These black bean enchiladas require just a few ingredients and a few minutes of prep! You’ll have a delicious dinner ready in no time.
Ingredients
- 10 corn tortillas
- 1 15oz can black beans, rinsed and drained
- 8 oz shredded cheese, divided (I used a Mexican blend but you can use Monterey jack, or cheddar)
- 2 teaspoons taco seasoning
- 1 cup salsa verde or green enchilada sauce
- Toppings: Avocado, salsa, sour cream, or cilantro sauce (optional)
Instructions
- Preheat the oven to 400 degrees.
- Wrap the corn tortillas in a damp paper towel and microwave them for 30 seconds. This will lightly steam them so you can roll them without them cracking.
- Stir the taco seasoning into the black beans.
- Fill each tortilla with 2 tablespoons of black beans and 2 tablespoons of cheese. Don’t fill them too full or you won’t be able to roll them up. You should use about 2/3 of the cheese as filling, and the remaining will go on top.
- Roll them and place them in a baking dish, seam side down. It helps if you have a baking dish that is the width of the tortillas so they stay snug. (I used a small casserole dish.) Keep lining them up until you reach the edge of the pan.
- Pour the enchilada sauce over the wrapped tortillas.
- Sprinkle with remaining cheese.
- Bake in the oven for 20 minutes or until the cheese has completely melted.
- Top with any toppings you like and serve immediately.
Notes
For even more flavor, swap in this recipe for seasoned black beans in place of the canned black beans!
Side Dish Ideas
Round out your black bean enchiladas with one of these simple vegetarian side dishes!
What’s your favorite easy dinner recipe?
Delicious! I also needed double the beans that the recipe called for. I also added the enchilada sauce to the beans to give some flavor, and mixed the cheese in with the beans. Thank you!
I’ve made this twice. The first time I thought it was pretty bland. Yes it’s easy and simple and pretty healthy but they didn’t have any zip. I made it again this morning but I put the drained and rinsed beans in a bowl and added a little bit of corn, a very small amount of enchilada sauce, cumin, Mexican oregano, and diced onions. When served, each plate got a good helping of homemade pico de gallo and wow, it was fantastic!
For anyone else who makes this and thinks it’s a little bland, try the above additions and see if that helps.
All in all though this is a really good recipe. I just think it’s a very basic recipe and needs some additions to give it more flavor.
I could only make 5 enchiladas with the 1 can of beans, and I anticipated it would be boring without any spices so I added 1/2 tsp cumin, 1/4 tsp garlic powder and 1/4 tsp onion powder. Because I only made 5 I used a little less enchilada sauce. I used half cheddar half mozzarella for the cheese. Topped it with avo, cilantro, and sour cream. It was good but next time I’ll probably double the spices and add some chilli powder too. Is a little bland.