Name: Black Bean Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tbsp oil 2 x 400g tinned black beans, drained and rinsed 1 red onion, diced 1 red pepper, diced 1 yellow pepper, diced 2 garlic cloves, minced 50g sweet corn 4 tbsp sliced jalapeños; 2.5 cups enchilada sauce 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp cumin powder; 0.5 tsp oregano 6 tortilla wraps 100g mozzarella and cheddar cheese mix, shredded 100g sour cream

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Why You’ll Love This Recipe

Packed with vibrant vegetables, protein-rich black beans, and just the right amount of heat from the jalapeños, these Black Bean Enchiladas are a complete meal in one. The combination of soft tortillas, savory enchilada sauce, and melty cheese makes each bite incredibly satisfying. Whether you’re craving a cozy weeknight dinner or preparing a dish to impress guests, these enchiladas are sure to please everyone.

Ingredients

1 tbsp oil
2 x 400g tinned black beans, drained and rinsed
1 red onion, diced
1 red pepper, diced
1 yellow pepper, diced
2 garlic cloves, minced
50g sweet corn
4 tbsp sliced jalapeños
2.5 cups enchilada sauce
1 tsp paprika
0.5 tsp garlic powder
0.5 tsp cumin powder
0.5 tsp oregano
6 tortilla wraps
100g mozzarella and cheddar cheese mix, shredded
100g sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the oil in a pan over medium heat. Add the diced onion, red pepper, and yellow pepper. Sauté for 6-7 minutes, stirring often, until the vegetables have softened.
Add the minced garlic and cook for another minute, allowing the garlic to become fragrant.
Stir in the paprika, garlic powder, cumin powder, and oregano, followed by the black beans and sweet corn. Cook for 3-4 minutes, stirring occasionally, until everything is heated through.
Pour in 0.5 cups of enchilada sauce and 50g of sour cream, stirring to combine and heat through.
On a flat surface, arrange the tortilla wraps with a baking dish nearby. Line the baking dish with 2 tbsp of enchilada sauce.
Spoon the black bean mixture evenly into the center of each tortilla wrap. Sprinkle some of the shredded cheese on top of the mixture, then fold in the top and bottom of the tortilla before rolling it up. Place the rolled tortillas seam-side down in the baking dish. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce over the top of the tortillas, then sprinkle the remaining cheese evenly on top.
Bake for 20-25 minutes, or until the cheese is melted and golden.
Serve the enchiladas with a dollop of sour cream on top and a scattering of fresh chopped cilantro.

Servings and Timing

Yield: 6 enchiladas
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Add Protein: For an extra protein boost, add cooked ground beef, chicken, or even tofu to the filling mixture.
Spicy Kick: Add more jalapeños or a bit of hot sauce to the filling to increase the heat.
Vegetarian Version: For a vegan version, swap the cheese and sour cream for plant-based alternatives.
Different Veggies: Feel free to swap the peppers for other veggies like zucchini, spinach, or mushrooms for variety.

Storage/Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Assemble the enchiladas (without baking) and freeze them for up to 3 months. Thaw overnight in the fridge and bake as directed.
Reheat: To reheat, bake in the oven until warmed through or microwave individual portions for a quick option.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance and store them in the refrigerator. Just bake them when you’re ready to serve.

How can I make these enchiladas spicier?

You can add more sliced jalapeños to the filling or drizzle hot sauce on top before baking. For an extra spicy version, consider adding some diced green chilies or a sprinkle of cayenne pepper.

Are these enchiladas gluten-free?

The recipe uses standard tortillas, which may contain gluten. However, you can easily use gluten-free tortillas to make this dish gluten-free.

Can I use a different type of bean?

Yes, you can substitute the black beans with pinto beans or kidney beans if you prefer a different flavor.

Can I make these enchiladas without cheese?

Yes, you can omit the cheese or use a plant-based cheese substitute to make these enchiladas vegan-friendly.

What can I serve with these enchiladas?

These enchiladas pair perfectly with a side of rice, guacamole, and a fresh salad. You could also serve them with Mexican-style beans or a refreshing cucumber salad.

How do I store leftover enchiladas?

Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. You can also freeze the leftovers for longer storage.

Can I bake the enchiladas without sour cream?

Yes, you can omit the sour cream or substitute it with a plant-based alternative or a creamy avocado sauce.

How do I make homemade enchilada sauce?

If you prefer homemade enchilada sauce, simply blend canned tomatoes with garlic, chili powder, cumin, and a pinch of salt. Cook on low heat until thickened.

How do I prevent the tortillas from getting soggy?

To prevent soggy tortillas, be sure to use enough sauce to coat the tortillas without soaking them, and bake until the cheese is golden and bubbly.

Conclusion

These Black Bean Enchiladas are a flavorful, filling, and easy-to-make meal that will satisfy your hunger and your taste buds. The combination of black beans, sweet corn, peppers, and jalapeños creates a hearty, savory filling, while the melted cheese and enchilada sauce bring everything together in a deliciously comforting way. Perfect for a weeknight dinner or a family gathering, this dish is sure to be a hit!