Easy Black Bean Enchiladas

These Easy Black Bean Enchiladas are super quick to make, and really yummy! They’re a fabulous 30-minute meal that’s perfect for Meatless Monday, and it’s a great freezer meal too! This delicious recipe is a reader favorite and sure to become one of your go-to weeknight meals.

Recipes like my Black Bean Sweet Potato Enchiladas and Creamy Verde Enchiladas are great for when you want a family pleasing meal with minimal effort. I love vegetarian enchiladas, and this is one of my Mexican Food Recipes you’ll want in your recipe box!

It’s a great high protein and high fiber weeknight meal, comes together very quickly and without much fuss.

I first shared this recipe back in 2015, and I called it Wet Black Bean Burritos. Now, I just don’t think anyone really knew what to do with that title. So, I’m renaming this wet burrito recipe, in addition to giving it new photos, and a complete update. It’s a delicious meatless option with tons of flavor and so easy to make and I think it’s such a great recipe that everyone should try it!

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask. The comments can be easily found using the orange circle on the lower left, then Join the discussion!

What Is the Difference Between a Burrito and an Enchilada?

Since I’ve been reworking this recipe, we’ve had many conversations around here as to the difference between enchiladas and burritos.

What’s a burrito?

At its most basic, a burrito is typically a flour tortilla tightly wrapped with all sides of the tortilla enclosing the filling. And the filling can be almost anything, from vegetarian to meat, rice, beans, veggies, almost anything.

The word, “burrito” literally translates to “little donkey” in Spanish, and may make reference to the myriad of ingredients a burrito can contain, much like how a donkey can carry a lot on its back at once.

I have heard some people who believe that a burrito needs to be hand held. But I don’t personally feel this is part of the definition, because, here in Southern California it’s common for wet burritos to be on a menu, they may also be called smothered burritos, or enchilada style burritos. This is a burrito that’s covered in sauce and possibly cheese and placed under a heating element to melt the cheese.

What’s an enchilada?

Again, let’s look at the basic parts of an enchilada. It’s typically a corn tortilla wrapped around the filling, where the sides of the roll are open, then the filled tortilla is slathered with sauce and baked.

The enchilada sauce can vary from verde sauce made with green tomatillos to deep red sauce based on chili peppers and tomatoes.

So, is this an enchilada or a burrito?

Well, I guess it’s both. Or, it’s neither. It’s a hybrid burrito – enchilada.  Specifically, it’s an open-ended flour tortilla rolled around the filling, topped with a sauce and cheese, and baked in a casserole dish.

In the end, we decided it was more closely related to an enchilada, and so decided to rename it. If you want a bit more of an authentic enchilada flavor, feel free to use my favorite enchilada sauce instead of salsa on top of these.

Though, maybe it’s a burrito casserole, or an enchilada bake. Or, … no matter your preference, it’s just a super delicious and easy meal. And you can’t go wrong whatever you want to call it.

Make ahead vegetarian enchiladas

These easy to make enchiladas are great for a make ahead meal.

This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking, or add about 10 minutes to the baking time.

I often like to make Mexican bowls for lunch: a little rice, these delicious black bean burritos, and some salsa. I place the rice in the bottom of the {affiliate link} glass to-go container, and top it with an enchilada. These can be reheated in the microwave. Voila! Mexican food, brown bag burritos for lunch!

You might want to make a double batch of these convenient and easy enchiladas for leftovers. They can be broken down into small containers in the freezer as ready-to-go lunches. Perfect freezer meal!

Food processor

If the black beans and spices get a little too thick and stick in the machine when you blend them in the food processor, simply add a little of the sour cream, to loosen the mixture.

And, if you don’t have a food processor available, you can just mash up some of the black beans with a fork or a potato masher instead of putting them in the food processor.

I don’t recommend using a blender for this step, as the food would just get stuck in the bottom of the blender bowl and be difficult to work with.

Chipotle paste

Make your own Chipotle Paste for this recipe; it’s super easy. I just keep the paste in the fridge or the freezer so that I can use just a little of it in any recipe I’m working on.

What can I add to the filling to change it up?

This is a nice basic recipe just as it is. It’s quick to make and budget friendly (aka cheap!). But it’s also nice that you can switch it up and make lots of variations.

Try adding a can of green chilies to the filling before baking.

Want more veggies? Add some chopped zucchini, green onion, fresh tomatoes, bell pepper, chopped red or white onion, cauliflower, or leftover roasted veggies.

Roll them up in whole wheat tortillas to boost the fiber content.

Spice them up with garlic, red pepper flakes, or toss chopped cilantro over the top after they come out of the oven. And try serving them with lime wedges.

Want to boost the protein? Add some shredded chicken, cooked quinoa, or ground beef.

Greek yogurt can be used in place of the sour cream as well.

Want a crispier crunchier tortilla? Bake the enchiladas without the salsa and cheese topping, then in the last 5 minutes of baking, add the salsa and cheese.

What kind of salsa should I use?

Use your favorite salsa for this dish. But, homemade salsa or jarred salsa, it’s going to be great either way.

Remember if you’re making this for brown-bagging, the desk jockey probably doesn’t want anything too hot. It’s no good to sit at your desk with your brow sweating and your tongue tingling.

What can I serve with this meal?

This vegetarian casserole enchilada makes a great meal. Serve it with Chipotle seasoned rice, or Spanish rice, a nice green salad with Chipotle Vinaigrette Dressing, and some Mexican Baked Veggies rounds it out for a nice meal.

How to make black bean enchiladas   

Puree half of the can of beans along with the spices in a food processor. If it sticks too much, add in a little of the sour cream to loosen it. Then, mix remaining beans, sour cream, and corn into the puree.

Place 1/2 cup of the bean mixture in each tortilla. Roll up the tortilla, and place it in a casserole dish that’s been sprayed with non-stick spray.

Cover tortillas with salsa and cheese. Cover the pan with foil, and bake.

Recipe tips

Make sure to taste the filling and adjust the seasoning as needed, you never know how salty the beans are.

Spray the foil with some cooking spray before covering the baking dish; this will keep the foil from sticking to the cheese.

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Easy Black Bean Enchiladas Recipe