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black bean enchiladas recipe

Black Bean Enchiladas

Delicious vegetarian black bean enchiladas with melted sharp cheddar cheese, salsa verde, and fresh garnishes. These protein-packed enchiladas are perfect for a satisfying weeknight dinner.

  • Total Time: 40 minutes
  • Yield: 10 to feed four people. these enchiladas deliver 15 grams of plant-based protein per serving 1x

Ingredients

Scale
  • 6 corn tortillas
  • 1 can (15 oz) low-sodium black beans
  • 1 cup shredded sharp cheddar
  • 1 cup salsa verde
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro
  • 1 sliced ripe avocado

Instructions

  • Prep: Preheat oven to 375Β°F, combine beans with half the cheese and all spices
  • Assemble: Fill tortillas with bean mixture, roll tightly, place seam-down in dish
  • Top & Bake: Pour salsa verde over enchiladas, sprinkle remaining cheese, bake
  • Finish: Cool 5 minutes, garnish with cilantro and avocado slices

Notes

  • Warm tortillas for 30 seconds to prevent cracking during rolling
  • Drain beans thoroughly to avoid watery enchiladas
  • Cover with foil if cheese browns too quickly during baking
  • These enchiladas can be assembled ahead of time and refrigerated before baking
  • Author: Jennie Graham
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving (2.5 enchiladas)
  • Calories: 320 calories
  • Sugar: 4g
  • Sodium: 580mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 8g
  • Protein: 15g
  • Cholesterol: 25mg

Keywords: black bean enchiladas, vegetarian enchiladas, mexican food, plant-based protein, easy dinner recipe