Black Bean and Cheese Enchiladas

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Dec. 27, 2022
Picante sauce gives lots of zip to the tasty filling in these meatless black bean and cheese enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. — Taste of Home Test Kitchen
Black Bean and Cheese Enchiladas Recipe photo by Taste of Home


  • 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


  1. Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to skillet with 3/4 cup of picante sauce and remaining beans; heat through.
  2. Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
  3. Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.

Black Bean and Cheese Enchilada Tips

What other toppings can you put on black bean and cheese enchiladas?

Top your enchiladas with thinly sliced green onions, chopped cilantro, guacamole or pico de gallo. Sprinkle on cotija or chihuahua cheese instead of cheddar. Don’t forget to add sliced limes for a little brightness and acidity. You can also use enchilada sauce instead of picante for a milder option.

What can you serve with black bean and cheese enchiladas?

These enchiladas pair well with plenty of side dishes, such as this Mexican-inspired chicken soup, refried beans, this meatless taco salad or Mexican street corn.

How do you store black bean and cheese enchiladas?

These enchiladas will last in an airtight container in the fridge for 3-4 days. You can also assemble the enchiladas up to the point of baking, wrap the dish tightly with plastic and foil, and freeze for up to 3 months. (Do not sprinkle on cheese until ready to bake.) Let thaw in the refrigerator before baking, or bake from frozen, but add a little extra time to ensure the enchiladas are heated through.

Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

2 enchiladas: 442 calories, 12g fat (5g saturated fat), 15mg cholesterol, 1261mg sodium, 63g carbohydrate (7g sugars, 10g fiber), 17g protein.

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