Black Bean Enchiladas Recipe

Name: Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 whole Onion, Roughly Chopped; 2 whole Jalapeno Peppers, Seeded & Roughly Chopped; 1 clove Garlic; 2 cans Black Beans, Rinsed, Drained.; 4 Tablespoons Fresh Cilantro Leaves; 1 whole Egg; 1 cup Grated Cheddar Cheese; 1/2 cups Unseasoned Bread Crumbs; 10 whole Corn Tortillas; 1 can Enchilada Sauce; Salt and Pepper, to taste

Servings: persons

1/2 whole Onion, Roughly Chopped
2 whole Jalapeno Peppers, Seeded & Roughly Chopped
1 clove Garlic
2 cans Black Beans, Rinsed, Drained.
4 Tablespoons Fresh Cilantro Leaves
1 whole Egg
1 cup Grated Cheddar Cheese
1/2 cups Unseasoned Bread Crumbs
10 whole Corn Tortillas
1 can Enchilada Sauce
Salt and Pepper, to taste

1
Place onion, jalapeno and garlic in food processor, and pulse until finely chopped.
2
Add one can of the black beans, cilantro and egg and pulse to combine.
3
Transfer mixture to a large mixing bowl and add the rest of the beans, half of the cheese and the bread crumbs.
4
Sprinkle with salt & pepper and mix until well combined.
5
Wrap tortillas in a clean, damp dishtowel and microwave for 30-45 seconds or until tortillas are soft and pliable.
6
Meanwhile, prepare a 9x13 baking dish by spraying with non-stick cooking spray, and heat oven to 350 degrees F.
7
Pour half of the enchilada sauce into the baking dish.
8
Spoon about 2 tablespoons of the black bean mixture into a tortilla.
9
Roll the tortilla up and place seam side down into the baking dish.
10
Repeat with the remaining tortillas.
11
Pour the remaining enchilada sauce over the filled tortillas.
12
Top with the remaining cheese and bake for 15-20 minutes or until the filling is hot and the cheese is melted.

653

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 whole Onion, Roughly Chopped, 2 whole Jalapeno Peppers, Seeded & Roughly Chopped, 1 clove Garlic, 2 cans Black Beans, Rinsed, Drained., and more.

Yes, Black Bean Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions