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Black bean enchiladas

Black bean enchiladas are a vegetarian dish for 6 people, flour tortillas rolled with black beans and corn, smothered in tomato sauce and melted cheese. They take 30 minutes of active work, can be fully assembled in the morning for dinner that night, rate as easy, and cost €2.80 per serving. The key is keeping the sauce thick but pourable and covering the edges of the dish well so they don't dry out in the oven.

Flour tortillas rolled around black beans and corn, smothered in tomato sauce and melted cheese, this one wins over the whole table.

Black bean enchiladas
For
6 people
Work
30 min
Total time
1 h 10
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.80
Calories per person
620 kcalcalculated by Kiloach, your weight coach

Soft tortillas rolled around a filling of black beans and corn, drowned in a tomato sauce seasoned with cumin and paprika, then baked under melted cheese until golden. The contrast between the soft, saucy inside and the slightly crisp edges that brown in the oven is what makes this dish work. It's generous, flavorful without being spicy, and just as good eaten with a spoon as with a fork.

This is the kind of dish that works for a weeknight dinner with friends or a family meal on the weekend, especially in fall or winter when you want something warm and colorful. Kids tend to like it too, thanks to the melted cheese and the mild flavor. Serve it with a simple green salad to round out the meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 50 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step, 25 min

In the morning, make the tomato sauce, mix the filling, roll the tortillas, then cover with sauce and cheese and wrap the dish before refrigerating. Just before guests arrive, take the dish out 30 minutes ahead so it comes back to room temperature. At serving time, bake for 25 minutes, scatter with fresh cilantro, and bring it straight to the table.

The ingredients

6 people

Pantry

  • Flour tortillas 12
  • Black beans, canned 800 g
  • Corn, canned 300 g
  • Crushed tomatoes, canned 800 g
  • Ground cuminoften in the pantry 2 tsp
  • Paprikaoften in the pantry 1 tsp
  • Sweet chili powderoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Fine saltoften in the pantry 1 tsp

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Fresh cilantro 0.5 bunch

Dairy

  • Shredded cheddar style cheese 250 g

Allergens Gluten, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Sauté the onions and garlic, add the tomatoes, cumin, paprika and chili powder, and let it reduce for 15 minutes. 20 min

    The sauce should be thick but still pourable.

  2. Mix the drained black beans, corn, half the cheese and a bit of the sauce for the filling. 10 min

    Mash a few of the beans to help bind the filling.

  3. Fill the tortillas, roll them up, and arrange them tightly in an oiled baking dish. 15 min

    Place the seam side down against the dish so they don't unroll.

  4. Cover with sauce, top with the remaining cheese, and wrap the dish with plastic wrap. 5 min

    Cover the edges well, they dry out fastest.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the dish out of the fridge 30 minutes before baking.

    A dish closer to room temperature bakes more evenly.

When it's time to serveThe final touches, right in front of your guests.

  1. Bake for 25 minutes at 190°C, until the cheese is golden, then scatter with cilantro. 25 min

    Serve with sour cream and lime wedges on the side.

Our tips to get it right

  • Drain the beans and corn thoroughly before mixing them into the filling, otherwise the extra liquid will make the tortillas soggy as they bake.
  • If your tortillas are a bit dry, warm them for a few seconds in a skillet before dipping them in the sauce, they'll roll even more easily.
  • Pack the rolled enchiladas tightly against each other in the dish, they hold their shape better while baking and the sauce spreads more evenly.

The variations

  • Swap the black beans for kidney beans or cooked red lentils, the result stays just as soft and satisfying.
  • For a faster version, use a store bought tomato sauce seasoned with cumin and paprika, you'll save about 15 minutes of prep.
  • For kids, skip the sweet paprika and serve the sour cream and lime on the side, so everyone can season their own plate.

What to serve it with

  • Green salad with lime vinaigrette
  • White rice or cilantro rice
  • Sour cream and lime wedges at the table

Storage

Cooked enchiladas keep for 2 to 3 days in the refrigerator in a sealed container. They freeze well before baking, wrapped tightly in their dish. Reheat in the oven at 180°C until the center is hot through.

Questions about this recipe

Can flour tortillas be swapped for corn tortillas?

Yes, corn tortillas work too, but they're more fragile to roll. Dip them a bit longer in the warm sauce so they soften before filling.

How do you keep the enchiladas from drying out in the oven?

Cover the edges of the dish well with sauce and cheese before baking, since those dry out fastest. A tight layer of plastic wrap during the fridge rest also helps keep the moisture in.

Can this recipe be made for more than 6 people?

Yes, just multiply the quantities and use one or more larger dishes. Keep the same thickness of filling and sauce for even baking.

What cheese works if you don't have cheddar?

Mild Swiss cheese or young Gouda melt nicely and give a softer flavor. Avoid very fatty cheeses, which release too much grease during baking.

Can black bean enchiladas be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make black bean enchiladas?

Allow 1 h 10 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in black bean enchiladas?

About 620 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does black bean enchiladas cost?

About €2.80 per person, that's €16.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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