Black Bean Enchiladas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy tortillas filled with spicy black beans, melted cheese, and smoky chipotle sauce, baked to golden perfection. This tex-mex-inspired vegan (gluten-free, dairy-free) ready in about 38 minutes pairs large whole wheat tortillas, drained canned black beans, shredded Monterey Jack cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 18 min Serves 4 Tex-Mex cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Heat 1 tbsp olive oil in a skillet over medium heat. Add diced onion and sauté for 3 minutes until translucent. Stir in minced garlic and cumin, cooking for 1 minute until fragrant.
  2. Step 2: Add drained black beans to the skillet, breaking them apart with a spoon. Cook for 5 minutes until heated through. Remove from heat and stir in 1/4 cup chipotle sauce.
  3. Step 3: Lay tortillas flat on a work surface. Spoon 1/4 cup black bean mixture onto each tortilla, then top with 2 tbsp shredded cheese. Fold tortillas in half and place seam-side down on a baking sheet.
  4. Step 4: Brush tortillas with remaining 1 tbsp olive oil. Bake for 15-18 minutes until golden and bubbly. Let cool slightly before serving.

Frequently asked questions

How long does Black Bean Enchiladas take to make?

Total time is about 38 minutes (20 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Black Bean Enchiladas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large whole wheat tortillas from drying out.

Can I substitute ingredients in Black Bean Enchiladas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Black Bean Enchiladas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Black Bean Enchiladas gluten-free?

Yes — this recipe is tagged gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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