Get dinner on the table fast with these 5-Ingredient Black Bean Enchiladas! Canned black beans, melty cheese, and soft flour tortillas!
Are you ready for something super simple today?
Life is hard enough. Don’t make it harder by making meals with a ton of ingredients!
These Black Bean Enchiladas have only 5 ingredients! Simple canned black beans seasoned with taco seasoning, a mild green enchilada sauce, melty cheese, and soft flour tortillas make for an easy dinner with (hopefully) some leftovers!
Scroll to the bottom of the post to get to the recipe card. Or keep reading for more tips and tricks!
Ingredients
- Flour tortillas: I prefer the texture of flour tortillas, but corn tortillas can be used as well.
- Black beans: Use canned black beans to make cooking go faster!
- Taco seasoning: I use a packet, but you can also use your favorite seasoning blends.
- Shredded cheddar cheese: A shredded Mexican blend would work as well!
- Green enchilada sauce: Gives these enchiladas a unique flavor. You can also use salsa verde instead!
Other Additions to This Recipe
Listen, I know 5 ingredients isn’t a lot for a dinner. This is just so you can get a quick meal on the table.
If you’re looking to add other ingredients, here’s what would go well:
- Corn
- Extra cheese
- Shredded chicken (Would make this non-vegetarian, though)
- Salsa (Either inside the enchiladas or on top)
How to Make
Combine filling
Preheat the oven to 400 degrees.
In a small bowl, combine the black beans and taco seasoning. I drizzled a little bit of the enchilada sauce in here too, to help everything mix better.
Roll up enchiladas
Lay one tortilla on a plate and place a couple tablespoons of the black beans in the middle. You can sprinkle a little cheese in there too, if you want.
Roll it up tightly, leaving the ends open, and place in a greased 8×8 casserole dish. Or use a 9×13 if you want a little more space!
Repeat that with the other 5 tortillas.
Top and bake
Evenly pour the enchilada sauce over top of the tortillas, then sprinkle with the cheese. Bake for 15 minutes until the cheese has completely melted.
How to Store
Once these have cooled to room temperature, place them in an airtight container and store them in the fridge. They’ll stay fresh for 3-5 days!
How to Freeze
You can freeze these enchiladas before baking!
I recommend using a foil pan to make storage easier. Just make the recipe as normal, then cover with aluminum foil and use a marker to write down the recipe name, the date, and baking instructions.
Then place it in your freezer, and thaw it overnight in the fridge before baking!
Most freezer meals will stay fresh in the freezer for up to 3 months. They’re still safe to eat after that, but they just risk getting freezer burn.
What to Serve With This
This is a super simple recipe, and will probably need some sides to go with it!
Here are some of my favorites:
- Tortilla chips and salsa or guacamole
- Spanish rice
- Taco salad
Other 5-Ingredient Recipes
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Print the Recipe
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5-Ingredient Black Bean Enchiladas
Get dinner on the table fast with these 5-Ingredient Black Bean Enchiladas! Canned black beans, melty cheese, and soft flour tortillas!
Ingredients
- 1 15-ounce can black beans, drained and rinsed
- 1 packet taco seasoning
- 6 10-inch flour tortillas
- 1 10-ounce can enchilada sauce
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400 degrees.
- In a medium bowl, combine the black beans and taco seasoning.
- Lay a tortilla on a plate and scoop 2-3 tablespoons of the beans onto the middle. Roll it up tightly, leaving the ends open, and place in a greased 8x8 casserole dish.
- Repeat with the other 5 tortillas.
- Evenly pour the enchilada sauce over the tortillas, then sprinkle with the shredded cheddar. Bake for 15 minutes until the cheese is fully melted.
- Serve 1 or 2 enchiladas with your favorite sides.
Notes
To store: When the enchiladas have cooled to room temperature, store in an airtight container in the fridge. Use up within 3-5 days.
To freeze: Prepare the recipe like normal, using a foil pan if desired. Do not bake. Top with aluminum foil, and with a marker write the recipe name, the date, and baking instructions. Place in the freezer, where it'll stay fresh for up to 3 months. Thaw in the fridge overnight before baking.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 313Total Fat: 11gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 16mgSodium: 685mgCarbohydrates: 40gFiber: 4gSugar: 1gProtein: 12g
Jaime is a Nutrition Coach through the ISSA and professional writer. She has 4 years experience coaching and 9 years experience in writing. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.