Recipe: Quick Black Bean Enchiladas

These hearty, cheesy bean enchiladas are a dinner fan favorite and make perfect leftovers. Serve with a side of rice or quinoa, mixed with tomatoes, corn, and olive oil.

Time: 50 minutes
Servings: 8


  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 24-28 oz. enchilada sauce
  • 2 cans black beans, cooked, drained
  • 1 cup frozen corn
  • 1 teaspoon dried oregano
  • 24 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • Chopped avocado, cilantro, sour cream (optional)


  1. Lightly oil a 9×13 baking pan, and preheat the oven to 375°F.
  2. Drizzle olive oil in a large sauté pan and place over medium-high heat. Add the onions and stir until they start to sizzle. Reduce the heat to low, and stir occasionally for about 10 minutes.
  3. Pour the enchilada sauce in a 1-quart pot. Place over medium-high heat and bring to a boil, then reduce the heat to a simmer. Stir the beans and corn into the sautéed onions and stir in 1/2 cup of the enchilada sauce. Stir in the oregano.
  4. Place the pot of sauce next to the prepared pan. Warm the corn tortillas, wrapped in damp paper towels, in the microwave for 30–40 seconds, or steam a few at a time in a steamer basket. Let cool slightly. Dip each corn tortilla in sauce, then measure about 1/4 cup of the bean mixture into each tortilla. Roll up the tortilla and place in the prepared pan, tucking the filled rolls tightly alongside each other in two rows.
  5. Pour the remaining sauce evenly over the rolls. Spread gently with the back of a spoon. Sprinkle the cheese over the enchiladas.
  6. Bake for 30 minutes, until the cheese is melted and golden brown.
  7. Serve hot. If desired, top with avocado, cilantro or a dollop of sour cream.

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