Easy Black Bean Enchiladas
Alright, let’s talk enchiladas. Not your grandma’s “from scratch, simmered all day” enchiladas (bless her heart, but who has that kind of time?), but the “I need dinner on the table faster than my kids can ask for snacks” kind. These Easy Black Bean Enchiladas are my go-to for a reason: they’re deceptively simple, packed with flavor, and make enough to feed a small army… or just my family, who apparently eat like a small army. Plus, they’re vegetarian, so you can tell yourself you’re being healthy while you shamelessly devour three.
The other night, I was whipping these up, humming along, feeling like a domestic goddess. My husband, bless his sweet, clueless heart, strolls into the kitchen, sniffs the air, and asks, “What’s for dinner, babe? Is it… Mexican pizza?” Mexican pizza?! I paused, spatula mid-stir, and stared at him. “Honey,” I said, with all the patience I could muster, “These are enchiladas. They have a *tortilla* and *filling* and *sauce*. Not a ‘pizza’.” He just shrugged and said, “Close enough! As long as it’s not another one of your ‘experimental’ casseroles.” I swear, the man thinks anything that goes into a pan is a casserole. I just rolled my eyes and threw in an extra sprinkle of cheese. He’ll never know the difference, and frankly, neither will the kids who probably think black beans grow on trees.
Why You’ll Love This Easy Black Bean Enchiladas
- Because you deserve a win. These look impressive but require minimal effort, making you look like a culinary genius without actually breaking a sweat.
- It’s practically a choose-your-own-adventure meal. Got picky eaters? Just swap out a few fillings. Haters of cilantro? Just… don’t put it in. Revolutionary, I know.
- Leftovers are a thing of beauty. And by “leftovers,” I mean your secret midnight snack that no one else needs to know about. Shhh.
- They’re surprisingly forgiving. Burnt a tortilla? Just roll with it. Used too much sauce? It’ll just be extra moist. It’s hard to mess up something this inherently delicious.
Time-Saving Hacks
– Buy pre-shredded cheese. Yes, it costs a little more, and no, I don’t care about the anti-caking agents. Time is money, people, and my time is worth not grating cheese.
– Use canned enchilada sauce. Is it as good as homemade? Maybe not. Does it get dinner on the table before someone starts gnawing on the couch cushions? Absolutely.
– Don’t wash the can opener immediately. Let it sit in the sink and “soak” until you remember it exists an hour later. Or tomorrow.
– Speaking of dishes, line your baking dish with foil. Seriously, it’s a game-changer. You just pull out the foil, toss it, and BOOM – practically clean pan. You’re welcome.
Serving Ideas
Serve with a giant scoop of guacamole (store-bought is fine, don’t judge), a dollop of sour cream, and a sprinkle of fresh cilantro if you’re feeling fancy (or if your family tolerates green things). A side of rice is always a good idea, or just let everyone fight over the last enchilada—it builds character. If you’ve had a particularly “spirited” day with the little darlings, pair it with a very large glass of wine. Or tequila. You decide. Honestly, sometimes I just serve these straight from the pan with a fork, standing over the kitchen counter. It’s called efficiency.
MORE OF OUR FAVORITE…
What to Serve It With
Tips & Mistakes
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Easy Black Bean Enchiladas
Ingredients
Main Ingredients
- 2 cups cooked black beans drained and rinsed
- 1 cup shredded cheese such as cheddar or Monterey Jack
- 8 oz corn tortillas softened
- 1 cup enchilada sauce store-bought or homemade
- 1 tsp cumin adds flavor and warmth
- 1 tsp garlic powder for extra flavor
- 0.5 tsp salt to taste
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- In a bowl, combine black beans, cumin, garlic powder, and salt.
- Spoon the bean mixture into each tortilla and roll them up tightly.
- Place the rolled tortillas in a baking dish. Pour enchilada sauce over them.
- Sprinkle shredded cheese on top.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
Notes
Featured Comments
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“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“This cheesy recipe was absolutely loved — the perfect pair really stands out. Thanks!”
