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Black Bean Enchiladas

by Dana Bean, RD

Warm tortillas with a red pepper and black bean mixture inside topped with melty cheese, homemade red sauce, and flavorful Pico de Gallo! These Black Bean Enchiladas are another delicious and nutrient rich meal perfect for meal prep.

Black Bean Enchiladas

Warm tortillas with black bean mixture inside topped with melty cheese, homemade red sauce, and flavorful pico de gallo
Prep Time15 minutes
Cook Time20 minutes
Course: dinner, lunch, Main Course
Keyword: enchiladas


Enchilada Sauce

  • 2 Tbsp oil
  • 1 Tbsp flour
  • 2 cups chicken or vegetable broth
  • 3 Tbsp chili powder
  • 1/8 tsp cinnamon
  • 1.5 tsp cumin
  • 1/4 tsp ground pepper


  • 2 cans black beans drained and rinsed
  • 4 oz can diced green chiles
  • 1 red bell pepper diced
  • 10 golden blend tortillas
  • 1 3/4 cup shredded cheese
  • 2.25 oz can sliced olives drained and rinsed
  • avocado sliced

Pico de Gallo (Optional)

  • 1/2 white onion
  • 2 roma tomatoes
  • 1/2 bunch cilantro
  • 2 Tbsp lime juice
  • salt to taste


  • Preheat oven to 350 F
  • Heat medium/small pot on medium heat. Add oil and flour and whisk to make roux. Add broth and seasonings. Let sauce come to a boil and thicken for about 5 minutes
  • In medium/large skillet, add bell pepper, black beans, green chiles and 1/2 cup of the sauce. Combine and heat for 3-5 minutes
  • Add 1/2 cup sauce to the bottom of a 9×13 pan
  • In each tortilla, add 1/4-1/3 cup black bean mixture and about 2 Tbsp cheese (no need to measure). Roll tightly and place with the end of the tortilla side down to keep enchiladas in tact. After the 10 enchiladas are in the pan, add the remaining sauce, about 1/2 cup cheese, and olives to the top
  • Bake for 10 minutes until cheese on top is melted
  • While enchiladas are baking, chop and combine onion, cilantro and tomato in a small bowl. Add lime juice and salt.
  • When enchiladas are done baking, top with Pico de Gallo, avocado, sour cream and enjoy!

These Black Bean Enchiladas are the kind of recipe that you make for dinner one night and can’t wait to have for leftovers the next day! Since we’re using a more robust tortilla, they hold up really well for several days after baking. The homemade red sauce doesn’t take long to make, and really does make the whole dish 100x tastier. Did you notice the secret ingredient?

The sauce pulls this whole dish together and makes it taste truly homemade. The chili powder is crucial, but you can adjust depending on your spice preference. This recipe version has a bit of spice, but is still very mild. Don’t forget the little bit of cinnamon, too!

The best type of tortillas to use in these Black Bean Enchiladas (or really for any enchiladas IMO) are the golden blend type.

These are a mix between corn and flour tortillas which give them a great flavor, a softer texture than regular corn tortillas, but sturdy enough so they won’t get soggy like regular flour tortillas. I find it difficult to get corn tortillas to stay at just the right temperature to fold without breaking, so these are an awesome solution!

Red pepper, our delicious sauce, diced green chiles and of course black beans! We will roll them up with cheese and they’re ready for the pan.

After baking, we’ll add the toppings! The Pico de Gallo is so good and I love adding avocado and sour cream, too. You could also add salsa, hot sauce, and more cilantro.

black bean enchiladas with toppings

Absolutory! I love using leftovers as lunch or dinners and they are great in the fridge for 4-5 days after baking. Just reheat, add toppings and they’re just as good as the first time around. Not all leftovers are great, but these ARE!

black bean enchiladas with pico de gallo and red sauce
  • We need carbs to function optimally!
  • Fat (like the avocado and cheese) and satisfaction to this meal and will sustain you for longer
  • The colors and textures in this meal make add satisfaction too!

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