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Black Bean Enchiladas

Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. —Test Kitchen
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 tablespoons chicken or vegetable broth
  • 2 cans (15 ounces each ) black beans, rinsed and drained, divided
  • 1-1/2 cups picante sauce, divided
  • 12 flour tortillas (6 inches)
  • 2 medium tomatoes, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 3 cups shredded lettuce
  • Sour cream


  • In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through.
  • Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
  • Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts
2 enchiladas (calculated without sour cream): 442 calories, 12g fat (5g saturated fat), 15mg cholesterol, 1261mg sodium, 63g carbohydrate (7g sugars, 10g fiber), 17g protein.

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Average Rating:
  • JessicaLott
    Oct 7, 2014

    I recommend this to anyone who is trying to eat healthier! It was filling and great the next day at lunch. I added some red peppers to the pan as well because we like them so much.

  • tgoytia
    Jan 7, 2012

    Its really hard to find recipes that my kids enjoy especially healthy ones. Its easy to make and I often make enough for two nights.

  • bjsilve0
    Oct 28, 2011


  • ericajo2001
    Nov 19, 2010

    very tasty. didn't even miss the meat. we thought they needed more sauce on top, though, so served with salsa in addition to sour cream. next time will use more picante sauce before baking.

  • CatherineBennet
    Jul 10, 2009

    This is my favorite recipe. I make it ever time I do my OAMC. YUMMY!

  • rodiern
    Apr 18, 2009

    Love this recipe - these are DIVINE!

  • sandragamerson
    Jan 18, 2008

    also add enchilada sauce

  • sandragamerson
    Jan 18, 2008

    try one can black beans, add corn, red pepper, can of green chili, parsley, chopped tomatoes, and veggie cheese