Black Bean Enchiladas Recipe

  • 25 m


These black bean enchiladas are a scrumptious and pleasing vegetarian meal alternative it is brief and clean to make with minimum elements. The filling, made with mashed black beans, salsa, and spices, is flavorful and hearty, at the same time as the melted cheese provides a creamy richness. Rolled up in tortillas and baked till golden and bubbly, those enchiladas are sure to be successful with the complete family.


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Step 1

Preheat oven to 375°F (190°C). Lightly coat a baking dish with cooking spray or oil.

Step 2

In a mixing bowl, mash the black beans with a fork or potato masher till they are normally smooth but have some consistency. Mix salsa, ground cumin, and chili powder until well blended.

Step 3

This combination will function as the enchilada filling. Place a touch of black bean filling on every tortilla and sprinkle grated cheese on the dish.

Step 4

Roll the tortillas tightly and region them, seam facet down, in the prepared baking dish. Fill the tortilla, roll it, and top with salsa and cheese.

Step 5

Cover the baking dish with aluminum foil and bake in the oven for 20 to 25 minutes, or until the enchiladas are cooked and the cheese is melted and bubbly.

Step 6

Remove the foil and bake for 5 minutes till the cheese is barely browned. After cooking, cast off the enchiladas from the oven and allow them to cool for a few minutes before serving.

Step 7

Garnish with your favorite toppings, diced tomatoes, olive slices, chopped cilantro, sour cream, or avocado slices. Serve the black bean enchiladas warm.

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