Black Bean Enchiladas Recipe

Black Bean Enchiladas Recipe

How To Make Black Bean Enchiladas Recipe

These enchiladas are filled with savory black beans and melty cheese, topped with a zesty homemade enchilada sauce.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 8 corn tortillas
  • 1 can black beans, drained and rinsed
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 2 tbsp vegetable oil
  • 1 cup chicken or vegetable broth
  • 1 cup tomato sauce
  • 2 tbsp all-purpose flour


  1. Preheat oven to 375°F.

  2. Heat vegetable oil in a skillet over medium heat. Add onion and garlic and cook until softened.

  3. Add black beans, cumin, chili powder, and salt to the skillet. Cook for 5 minutes, stirring occasionally.

  4. In a separate pot, whisk together chicken or vegetable broth, tomato sauce, and all-purpose flour. Cook over medium heat until thickened, stirring frequently.

  5. In a baking dish, spoon a small amount of the tomato sauce mixture onto the bottom of the dish.

  6. Dip each tortilla into the tomato sauce mixture to coat, then fill with a spoonful of the black bean mixture and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.

  7. Repeat with remaining tortillas and filling, pouring remaining tomato sauce mixture over the top of the enchiladas.

  8. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.


  • Calories : 437kcal
  • Total Fat : 18g
  • Saturated Fat : 7g
  • Cholesterol : 28mg
  • Sodium : 1135mg
  • Total Carbohydrates : 53g
  • Dietary Fiber : 12g
  • Sugar : 5g
  • Protein : 21g
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