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Cheesy Black Bean Enchiladas

These Cheesy Black Bean Enchiladas are the perfect easy weeknight meal! Loaded with caramelized veggies, hearty black beans and smothered in the best homemade enchilada sauce and cheese! Yes please! 

Course Main Course
Cuisine American, Mexican
Keyword bean enchiladas, black bean enchiladas, cheesy enchiladas, vegetarian enchiladas, veggie enchiladas
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Haylie


Homemade Enchilada Sauce

  • 3 tbsp extra virgin olive oil
  • 2-3 tbsp all purpose flour
  • 2 cups veggie broth (can use chicken also)
  • 3 tbsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp cayenne
  • salt and pepper to taste


  • 6 medium soft flour tortillas
  • 2 green bell peppers, sliced thinly
  • 1 large red onion, sliced thinly
  • 2 cups black beans, drained and rinsed
  • 2.5 cups shredded cheese (monterey jack or cheddar jack is delicious here!)
  • salt and pepper to taste

Garnishes (optional)

  • cotija cheese
  • avocado or guacamole
  • diced jalapeno
  • lime


Enchilada Sauce

  1. In a small sauce pan, heat it on medium and add 3 tbsp of olive oil to it. Let it heat up and then add in 2-3 tbsp of all purpose flour. Mix with a whisk to combine and let it cook for 1 minute or so. Then, add in the cumin, chili powder, garlic powder, smoked paprika, oregano and cayenne. Whisk together.

  2. Begin slowly adding in the veggie broth 1 cup at a time. Whisk as you add it in, and it will begin to thicken as you whisk/let it cook for about 5 minutes or so. Once thickened, taste and season with salt and pepper. Yields: 10-12 oz of sauce.


  1. Preheat oven to 350 degrees. Grease a 9x13 pan and set aside.

  2. Thinly slice long slices of both the green bell peppers and red onion. To a skillet, add a dash of olive oil and let it heat on medium heat. Once the skillet is warmed up, add the veggies directly in and stir them around. Add a pinch of salt and pepper and let these cook for about 5-6 minutes or until softened.

  3. Remove veggies from the heat once they are done. I added mine directly to a glass bowl along with about 2 cups of black beans and 1 cup of cheese. Mix this all together. Taste and adjust seasoning if you want. If you want this a little bit spicier, you could add in some cayenne.

  4. Begin filling the tortillas! Add a decent amount inside the tortilla, make sure it’s snug, secure and flip it to where the seam is pinched on the bottom of it.

  5. Continue to do this until your enchiladas are filled! I used medium size flour tortillas so this made about 6 large enchiladas. Depending on what tortillas you use, you might be able to yield more.

  6. Once the tortillas are filled and all in the pan, cover with the enchilada sauce and then sprinkle a generous amount of cheese on top of that. 

  7. Bake for 20-25 minutes or until melted and bubbly. While baking, dice up your garnishes. When done, garnish with jalepeno, lime, cotija cheese or sour cream! Enjoy!