Experience the vibrant taste of Mexico with these incredible bean enchiladas that showcase protein-rich beans wrapped in soft corn tortillas and smothered in a rich, homemade enchilada sauce that’s bursting with authentic Mexican flavors. This satisfying dish combines seasoned black beans and pinto beans with aromatic spices, fresh vegetables, and melted cheese to create a hearty meal that’s both nutritious and deeply comforting. Unlike heavy meat-filled enchiladas that can be greasy and overwhelming, these bean-based versions offer lighter yet equally satisfying comfort food that’s packed with fiber, plant protein, and bold flavors that will have your taste buds dancing. The beauty of this recipe lies in its perfect balance of textures and tastes, from the tender beans and soft tortillas to the tangy sauce and melted cheese, creating a restaurant-quality Mexican dish that’s easy to make at home and perfect for feeding families or entertaining guests.
Serving Quantity: Serves 6 (makes 12 enchiladas)
Ingredients
For the Enchilada Sauce:
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon oregano
- 2 cups vegetable broth
- 1 can (6 oz) tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Bean Filling:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
For Assembly:
- 12 corn tortillas
- 2 cups shredded Mexican cheese blend or Monterey Jack
- ½ cup crumbled queso fresco
- ¼ cup fresh cilantro for garnish
- 2 green onions, sliced
- 1 avocado, sliced
- Lime wedges for serving
- Sour cream for serving
Equipment Needed
- 9×13 inch baking dish
- Medium saucepan for sauce
- Large skillet
- Whisk
- Small skillet for warming tortillas
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions
Create the Enchilada Sauce
Heat vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly to prevent burning. Add chili powder, cumin, garlic powder, onion powder, smoked paprika, and oregano, whisking for 30 seconds until fragrant.
Build the Sauce Base
Gradually whisk in the vegetable broth, ensuring no lumps form. Add the tomato paste, salt, and pepper, whisking until smooth. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens to a consistency that coats the back of a spoon.
Prepare the Bean Filling
While the sauce simmers, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and lightly golden. The onion provides the flavor foundation for the entire filling.
Add Aromatics and Vegetables
Stir in the minced garlic, jalapeño, and bell pepper. Cook for 3-4 minutes until the vegetables are tender and the garlic is fragrant. The jalapeño adds authentic heat, but adjust the amount based on your spice preference.
Combine Beans and Seasonings
Add the black beans, pinto beans, and corn to the skillet along with cumin, chili powder, smoked paprika, and salt. Cook for 5-6 minutes, stirring occasionally, until the beans are heated through and the flavors meld together.
Finish the Filling
Remove from heat and stir in the fresh cilantro and lime juice. Using the back of a spoon, lightly mash about one-quarter of the beans to create a varied texture that will hold together better when rolled in tortillas.
Prepare for Assembly
Preheat your oven to 375°F and spread about ½ cup of enchilada sauce in the bottom of a 9×13 inch baking dish. This prevents the tortillas from sticking and adds flavor to the bottom layer.
Warm the Tortillas
Heat a small skillet over medium heat and warm each corn tortilla for 15-20 seconds per side until pliable. Alternatively, wrap tortillas in damp paper towels and microwave for 30 seconds. Warm tortillas are essential for easy rolling without cracking.
Fill the Enchiladas
Place about ⅓ cup of the bean filling down the center of each warmed tortilla. Sprinkle with a small amount of shredded cheese, then roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure all surfaces are covered. Sprinkle with the remaining shredded cheese and crumbled queso fresco for a golden, bubbly topping.
Bake to Perfection
Cover with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for 10-15 minutes until the cheese is melted and lightly golden, and the sauce is bubbling around the edges.
Rest and Garnish
Let the enchiladas rest for 5-10 minutes after removing from the oven to allow the sauce to thicken slightly. Garnish with fresh cilantro, sliced green onions, and serve immediately while hot.
Serving Suggestions
Serve these bean enchiladas with sliced avocado, a dollop of sour cream, and lime wedges on the side. Mexican rice, refried beans, or a simple black bean and corn salad make excellent accompaniments that round out the meal perfectly.
Make-Ahead Convenience
These enchiladas can be assembled completely up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate, then remove 30 minutes before baking and add an extra 5-10 minutes to the cooking time. The flavors actually improve as they sit together.
Storage and Reheating
Leftover enchiladas keep in the refrigerator for up to 4 days and reheat beautifully. Cover individual portions with a damp paper towel and microwave for 1-2 minutes, or reheat the entire dish covered with foil in a 350°F oven for 15-20 minutes.
Spice Level Customization
Adjust the heat level by adding more or fewer jalapeños to the filling, or include a diced serrano pepper for extra kick. For milder enchiladas, omit the jalapeño entirely and use sweet bell peppers only. The enchilada sauce can also be made spicier by adding cayenne pepper or chipotle powder.
Nutritional Benefits
Each serving provides complete plant protein from the bean combination, complex carbohydrates for sustained energy, and fiber that promotes digestive health. The variety of vegetables adds essential vitamins and minerals, while the moderate amount of cheese provides calcium and additional protein.
Authentic Variations
For a more traditional approach, substitute some of the filling with roasted poblano peppers or add diced potatoes for extra heartiness. You can also make these with flour tortillas if preferred, though corn tortillas provide more authentic flavor and are naturally gluten-free.
Freezer-Friendly Options
These enchiladas freeze beautifully for up to 3 months. Wrap individual portions in plastic wrap and aluminum foil, or freeze the entire dish covered tightly. Thaw overnight in the refrigerator before reheating, adding extra time as needed to heat through completely.
