5 Ingredient Black Bean Enchiladas Recipe
These 5 Ingredient Black Bean Enchiladas are a quick, easy, and flavorful vegetarian meal perfect for busy weeknights. Using simple pantry staples like black beans, corn tortillas, taco seasoning, cheese, and salsa verde, this recipe comes together in just 30 minutes and yields a comforting, cheesy dish that's great for feeding a crowd or meal prepping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Enchiladas
- 10 corn tortillas
- 1 (15 oz) can black beans, rinsed and drained
- 8 oz shredded cheese (Mexican blend, Monterey Jack, or cheddar), divided
- 2 teaspoons taco seasoning
- 1 cup salsa verde or green enchilada sauce
Optional Toppings
- Avocado slices
- Salsa
- Sour cream
- Cilantro sauce
Instructions
- Preheat oven: Set your oven to 400°F (205°C) to get it ready for baking the enchiladas.
- Prepare tortillas: Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to steam them gently so they become pliable and won’t crack when rolled.
- Mix beans and seasoning: Stir the taco seasoning into the rinsed and drained black beans until evenly combined.
- Assemble enchiladas: Spoon about 2 tablespoons of the seasoned black beans and 2 tablespoons of shredded cheese onto each tortilla. Be careful not to overfill to ensure easy rolling.
- Roll and arrange: Roll up each tortilla and place seam-side down in a baking dish that fits them snugly, lining them up until the dish is full.
- Add sauce: Pour the salsa verde or green enchilada sauce evenly over the rolled tortillas to coat them thoroughly.
- Top with cheese: Sprinkle the remaining shredded cheese over the sauce-covered enchiladas.
- Bake: Place the baking dish in the oven and bake for 20 minutes or until the cheese is fully melted and bubbly.
- Serve: Remove from the oven and top with optional avocado, salsa, sour cream, or cilantro sauce as desired. Serve immediately while hot.
Notes
- Microwaving tortillas wrapped in a damp paper towel helps prevent cracking when rolling.
- Use a baking dish that matches the width of the tortillas to keep the enchiladas snug and well-shaped.
- You can substitute the salsa verde with green enchilada sauce or your preferred enchilada sauce for different flavor variations.
- Feel free to customize toppings based on preference or dietary needs.
- This recipe is vegetarian and can easily be made vegan by using dairy-free cheese and omitting sour cream.
