We all need a repertoire of easy weeknight meals. And since many of us are trying to eat less meat, if some of those meals are vegetarian, even better. My Easy Cheesy Black Bean Enchiladas are both easy and meatless. Using canned beans and a jar of enchilada sauce means preparation time is greatly reduced. In less than 45 minutes, 30 of which is baking time, you can have a delicious home-cooked meal on the table that your family will rave about.
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I made these last night and David loved them. In fact, he said that I’ve just about ruined restaurants for him because of my cooking. Wasn’t that sweet? On the other hand…what have I done?! Ha!
- 1 can black beans, drained and rinsed
- 1/2 onion, diced
- 1/2 bell pepper, diced
- 1 tablespoon coconut or olive oil
- 1/2 cup salsa, divided
- 1 jar (or can) red enchilada sauce (15-16 ounces)
- 6 flour tortillas (warmed enough to soften)
- 16 ounces grated cheddar cheese
- seasoning to taste (garlic powder, salt, pepper, cumin, Creole seasoning)
- Preheat oven to 350 degrees.
- Over medium high heat cook onion and bell pepper in oil until onions are translucent.
- Add drained black beans and 1/4 cup of the salsa.
- Heat through and taste. Season as desired.
- Pour some of the enchilada sauce in the bottom of baking dish to cover.
- Spoon a couple of tablespoons of bean mixture in tortilla.
- Add small handful of cheese.
- Roll and place in baking dish, seam side down.
- Repeat with remaining tortillas.
- Spoon the other 1/4 cup of salsa over and spread evenly.
- Pour remaining enchilada sauce over enchiladas making sure to coat the tortillas.
- Sprinkle with remaining cheese and bake until hot and bubbly - about 30 minutes.
- Serve with a dollop of sour cream if desired.
- Serves 4.
Last night I just served them with homemade guacamole (I’ll share that recipe soon) and organic tortilla chips. Mexican rice and a salad would be good accompaniments, too.
Ordinarily I prefer cooking black beans from scratch and as soon as I get some room in my freezer I plan to cook a big batch in my Instant Pot and then freeze in 1-2 cup portions. However, sometimes you just need quick and easy. Aldi’s carries organic canned black beans which are exceptionally good. That’s what I used in this recipe.
As for enchilada sauce, again, homemade is best but if a jar of sauce in the pantry means I can get a meal on the table on a busy night when I might otherwise be tempted to have David pick up a pizza, I count that a win.
I buy Sweet Creek enchilada sauce from the Azure Standard coop. I looked to see if Amazon carries it but at the time of this posting, they don’t. You may be able to find it at a health food store. Here is what it looks like:
Now, if you would prefer your enchiladas with meat and have more time, I highly recommend “The Best Ever Enchiladas”. But for a quick weeknight meal and/or a vegetarian version, you can’t go wrong with Easy Cheesy Black Bean Enchiladas.
This post is linked up on Miz Helen’s “Full Plate Thursday”. Check it out!