Black Bean Enchiladas

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This easy vegetarian black bean enchiladas recipe is packed full of nutrition but isn’t short on flavor. Perfect for meat-eaters and vegetarians alike.


  • 2 cups red enchilada sauce
  • 1 tbsp olive oil
  • 2 large bell peppers, seeded + finely chopped
  • 1/2 red onion (roughly 1 cup), finely chopped
  • 1 can (15 oz) black beans, rinsed + drained
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1 1/2 cup shredded cheese (I prefer Monterrey Jack or Cheddar)
  • 8 large flour tortillas (810 inches)

For garnish (optional):

  • Fresh cilantro, chopped
  • Avocado, sliced
  • Green onions, chopped
  • Dollop of sour cream
  • Lime, juiced
  • Sprinkling cotija cheese


  1. Preheat oven to 400 degrees F.
  2. Spread 1/2 cup of enchilada sauce along the bottom of a 9 x 13 inch baking dish and set aside.
  3. Heat a large skillet over medium heat and add your olive olive. Add bell peppers and red onion and cook until lightly browned (about 5 minutes). Stir in black beans, cumin, dried oregano and salt. Add 1/2 cup of enchilada sauce to black bean mixture.
  4. If tortillas are not pliable heat in microwave inside a dish towel for 30 seconds.
  5. Add a scoop of black bean mixture (around 1/3 cup) into the center of each tortilla. Sprinkle with shredded cheese (roughly 1/2 cup divided evenly in each tortilla). Roll up tortilla and place seam side down into baking dish. Repeat until all tortillas are full and snuggly fit into baking dish.
  6. Pour remaining 1 cup of enchilada sauce over enchiladas and sprinkle with 1 cup of shredded cheese.
  7. Bake uncovered for 20 minutes or until all cheese is melted and edges of tortillas are golden brown.
  8. Top with desired garnish and serve immediately.
  9. To store: cover with a top or plastic wrap and store in fridge. Reheat in the microwave or oven. Will keep for up to 3 days. See note above for freezing instructions.