This SUPER QUICK recipe for basic black bean enchiladas has been a family staple since I was a vegetarian many, many years ago. It could not be more simple to throw together and I’m providing two different cooking methods that can have the meal ready in just 10 minutes or in under a half hour if you have a little more time/prefer to bake in the oven. This is definitely a recipe to keep in your back pocket for an easy, fast, and delicious family meal.
If you want enchiladas on the table ASAP the microwave is your friend. YES, THE MICROWAVE. No shame in my dinner game. This two-step microwave method produces a finished meal in a grand total of 10 minutes. See the recipe card for instructions. If you have a half hour, you can bake these in the oven at 350 for about 20 minutes. Again, dinner in under 30!
To add in more ingredients to the black bean filling, you could include shredded chicken, sauteed veggies like peppers and onions (which you have to cook first and then stir in, which adds to the overall cook time), or use different types of beans. Or split the mix 50/50 – mix half the sauce and cheese with shredded chicken, and the other half with black beans. Love green enchiladas? Substitute salsa verde and green enchilada sauce. Want a creamier filling? Stir in a few tablespoons of softened cream cheese to the filling mixture. So many options for this quick and easy family favorite!
There are two methods to cook these easy and quick black bean enchiladas. 10 minutes in the microwave or approximately 25 minutes in the oven at 350 degrees. This vegetarian recipe is a staple for easy weeknight meals!
2x 16 oz can black beans, drained and rinsed
8 flour tortillas
1 cup salsa
1 10z can enchilada sauce
2 tsp cumin
1 tsp finely minced garlic
4 cups shredded cheese, such as a blend of cheddar, monterey jack, colby jack, or cotija
Toppings: sour cream, crema, scallions, avocado, fresh cilantro, hot sauce, etc.
In a mixing bowl, stir together the beans, half of the salsa, seasoning, garlic, and half of the shredded cheese.
Stir together the remaining salsa with the enchilada sauce.
In an 11×7 glass baking dish, spoon some of the sauce mixture into the base of the dish just to evenly coat.
Spoon approx 1/3 cup of filling into each tortilla, rolling and placing seam-side down in the dish.
Pour the remaining sauce over the top of the enchiladas.
If you’re microwaving, cover the dish with a sheet of waxed paper and microwave for five minutes.
Remove the waxed paper, sprinkle the remaining cup of cheese over the top, and then microwave again for another 4-5 minutes.
If you’re baking the dish, top the enchiladas with the remaining cheese and baked, uncovered, for approximately 25 minutes at 350 degrees until the cheese is fully melted.