A quick, easy and delicious meal is a MUST during the busy weekdays with kids! This black bean enchilada recipe is going to be one of your new favorite recipes to add to your quick meal recipe box! It is kid friendly and can be easily customized to fit your family’s’ needs!
Is this recipe kid friendly?
- YES – This recipe is flexible and can be a good meal for all ages. For a toddler, you can take off the tortilla if you or they prefer and just feed them the inside contents topped with cheese. You can take off the tortilla if you find your child may not do well with that texture.
Is it budget friendly?
- Yes – It is meat free which means it is very budget friendly. Meat is costly! Especially now more than ever! The black beans replace meat seamlessly. The texture and the taste are THERE. You will love the flavor you get from this recipe while being budget friendly!
Ingredients needed for the Black Bean Enchiladas
- olive oil
- garlic
- green bell pepper
- onion
- 1 15-oz can BUSH’S low sodium black beans
- 1 15-oz can yellow corn
- salt
- ground cumin
- dried oregano
- smoked paprika
- shredded Mexican-blend cheese
- flour tortillas (also called soft-taco size)
- Siete enchilada sauce (can use a different brand if you prefer. Siete is our personal favorite. The flavor is amazing and so are the ingredients. Very healthy ingredients!)
How to make the Black Bean Enchiladas
- Preheat oven to 350ºF.
- Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.
- Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.
- Add 1/4 of the jar of enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.
- Pour 1/4 of the enchilada sauce into a 9×13 baking dish, and spread it out to coat the bottom of the dish.
- Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.
- Pour the remaining enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
- Serve immediately and garnish with desired toppings.
Other quick and easy dinner recipes for your family!
Southwest Black Bean & Rice Skillet
Black Bean Enchiladas
Black bean enchiladas are a delightful and satisfying dish that offers a fusion of rich flavors, hearty ingredients, and a touch of Mexican cuisine. These enchiladas are a vegetarian or vegan-friendly alternative to the traditional meat-filled ones.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 large green bell pepper diced
- 1 small onion diced
- 1 15-oz can BUSH'S low sodium black beans, drained and rinsed
- 1 15-oz can yellow corn, drained and rinsed
- 1 teaspoon salt plus more to taste
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- 2 cups shredded Mexican-blend cheese divided
- 8 8-inch flour tortillas (also called soft-taco size)
- 1 15 oz. jar of Siete enchilada sauce divided (can use different brand if you prefer)
Instructions
- Preheat oven to 350ºF.
- Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.
- Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.
- Add 1/4 of the jar of enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.
- Pour 1/4 of the enchilada sauce into a 9×13 baking dish, and spread it out to coat the bottom of the dish.
- Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.
- Pour the remaining enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
- Serve immediately and garnish with desired toppings.
