Black Bean Enchiladas with Rice & Cheese

If you're looking for tasty black bean dinner recipes, your search is over! These black bean enchiladas are easy to make with your own homemade black beans or canned black beans. I hope you enjoy!

This post may include affiliate links which means I may earn a commission on qualifying purchases at no additional cost to you.

As regular readers know, my husband is Cuban and a huge fan of black beans. Although it isn't traditional, I like to use these Cuban-style pressure cooker black beans when I make enchiladas.

This recipe is written with flour tortillas, but you can swap corn tortillas to make this dish gluten free.

These enchiladas make a tasty meatless main or a hearty side dish. The recipe is written with queso fresco, but we almost always use yogurt.

Want to save money by making your own yogurt? learn how to make pressure cooker Greek yogurt, even if your pressure cooker doesn't have a yogurt function.

Why your family will love these black bean enchiladas

• This enchilada dish is warm, filling, and feels like eating out, even though it's a budget-friendly meal.

• You can add leftover shredded chicken (or rotisserie chicken). to these enchiladas to up the protein.

• These enchiladas can be used as a main dish or a side dish - your pick!

• Make the enchiladas gluten free by using corn tortillas or a gluten free "flour" style tortilla.

Black Bean & Rice Enchiladas with Queso Fresco Ingredients

For the Filling:

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup cooked black beans, drained and rinsed (canned or home cooked)

• 1 cup cooked rice

• ½ cup corn kernels (fresh, canned, or frozen)

• 1 teaspoon ground cumin

• ½ teaspoon chili powder

• Salt & black pepper, to taste

• ½ cup shredded cheese (cheddar or Monterey Jack)

For the Sauce:

• 1 cup tomato sauce

• ½ teaspoon oregano (Mexican oregano is most authentic)

• ½ teaspoon cayenne (optional for spice)

For Assembly:

• 8 small flour or corn larger tortillas

• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

To Garnish:

• Fresh cilantro

• Sliced avocado

• Crumbled queso fresco or full fat Greek yogurt

• Lime wedges

• Thinly sliced red dried chili or jalapeños

How to make Black Bean Enchiladas

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Heat olive oil in a pan over medium heat.

Sauté the onion until softened, about 5 minutes. Add garlic and sauté for an additional 30-45 seconds.

Add the black beans, rice, corn, cumin, chili powder, salt, and pepper. Stir to combine.

Remove from heat and mix in ½ cup of the shredded cheese.

Spoon 2-3 tablespoon of the filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.

Mix the tomato sauce with oregano and cayenne, then pour evenly over the enchiladas.

Sprinkle the assembled dish with 1 cup of shredded cheese.

Bake for 20-25 minutes until the cheese is melted and bubbly.

Let cool slightly, then top with fresh cilantro, sliced avocado, crumbled queso fresco, and red chili slices.

Serve with addition queso or Greek yogurt and lime wedges.

Enjoy!

If you want to cook without getting sauce all over your phone, be sure to grab the free printable version of the recipe using the recipe card below: