Description
A quick, comforting, and healthy vegetarian black bean enchiladas recipe packed with protein and fiber, perfect for busy weeknights.
Ingredients
Scale
- 2 cans black beans (15 oz / 425 g each), drained and rinsed
- 8–10 large whole wheat or corn tortillas
- 2 cups enchilada sauce (480 ml)
- 1 ½ cups shredded cheese (Cheddar, Monterey Jack, or Mexican blend, about 170 g)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- Salt to taste
- 1 tablespoon olive oil
- Fresh cilantro (optional, for garnish)
- Lime wedges (for serving)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook until soft and translucent, about 3-4 minutes.
- Add minced garlic and sauté for another minute until fragrant.
- Sprinkle in cumin, chili powder, smoked paprika, and salt. Stir and toast spices for about 1 minute.
- Add drained and rinsed black beans to the skillet. Stir and cook for 2-3 minutes until heated through. Mash some beans slightly with a spatula to help bind the filling. Remove from heat.
- Warm tortillas slightly in the microwave or on a skillet to make rolling easier.
- Spoon about ⅓ cup of the black bean mixture onto each tortilla, sprinkle a little shredded cheese on top, then roll tightly. Place each rolled tortilla seam-side down in the prepared baking dish.
- Pour enchilada sauce evenly over the rolled tortillas, coating each one. Sprinkle remaining shredded cheese over the top.
- Bake uncovered for 20 minutes until cheese is melted, bubbly, and slightly golden.
- Remove from oven, garnish with chopped fresh cilantro, and serve with lime wedges.
Notes
[‘Warm tortillas before rolling to prevent cracking.’, ‘If enchilada sauce is thick, thin with water or broth for easier spreading.’, ‘Mashing some beans helps the filling stick together better.’, ‘Use fresh garlic for best flavor.’, ‘Watch baking time to avoid drying out the enchiladas.’, ‘Assemble ahead and refrigerate overnight for convenience.’, ‘Leftovers reheat well in microwave or oven.’, ‘Freeze assembled but unbaked enchiladas for up to 3 months.’]
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Fat: 7
- Carbohydrates: 45
- Fiber: 12
- Protein: 14
Keywords: black bean enchiladas, vegetarian enchiladas, healthy dinner, quick dinner, easy enchiladas, high protein, fiber rich, freezer friendly