Black Bean Enchiladas with Salsa Verde

Introduction

Black Bean Enchiladas with Salsa Verde are a Mexican-inspired comfort dish that’s hearty, flavorful, and incredibly satisfying. Rolled corn tortillas are stuffed with seasoned black beans, vegetables, and cheese, then smothered in tangy salsa verde (green tomatillo sauce) and baked until bubbly. The bright acidity of the salsa verde perfectly balances the richness of the beans and cheese, making this dish both wholesome and indulgent.

It’s a great vegetarian main course that doesn’t compromise on flavor or texture. Perfect for weeknight dinners, family gatherings, or even meal prep, these enchiladas are crowd-pleasers that leave everyone satisfied.

Why I Love This Recipe

I love this recipe because it delivers layers of flavor and comfort in every bite. The black beans make the filling hearty and protein-packed, while the salsa verde adds a fresh, zesty punch that’s different from the traditional red enchilada sauce. Baking it all together with melted cheese creates that irresistible golden crust that makes it so cozy.

Another reason I love it is its versatility — you can fill the enchiladas with almost anything (beans, veggies, rice, chicken, or tofu), and it still turns out delicious. It’s a flexible, budget-friendly meal that feels restaurant-quality at home.

Why It’s a Must-Try Dish

• Vegetarian & Protein-Rich: Black beans make this dish both filling and healthy.
• Tangy & Flavorful: Salsa verde gives a unique twist compared to red sauce enchiladas.
• Family-Friendly: Loved by kids and adults alike.
• Meal Prep Friendly: Can be baked ahead and reheated throughout the week.
• Balanced: Creamy, cheesy, tangy, and hearty all at once.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4 servings (8 enchiladas)
• Calories per Serving: ~420 kcal
• Course: Main Course
• Cuisine: Mexican / Tex-Mex

Ingredients

For the Enchiladas:

• 8 corn tortillas (6-inch)
• 2 cups black beans (cooked or canned, drained & rinsed)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small red bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon salt (or to taste)
• 1 tablespoon olive oil
• 1 ½ cups shredded Monterey Jack or Mexican blend cheese

For the Salsa Verde Sauce:

• 2 cups salsa verde (store-bought or homemade)
• ½ cup sour cream or Greek yogurt (for creaminess, optional)

Garnishes (optional but recommended):

• Fresh cilantro leaves
• Sliced avocado or guacamole
• Jalapeño slices
• Lime wedges

Step-by-Step Preparation Method

Step 1: Make the Filling

1. Heat olive oil in a skillet over medium heat.
2. Add onion and cook until softened (3–4 minutes).
3. Stir in garlic, bell pepper, and corn. Sauté for 2 minutes.
4. Add black beans, cumin, paprika, chili powder, and salt. Stir well and cook for another 3–4 minutes until flavors meld. Remove from heat.

Step 2: Prepare the Sauce

1. In a bowl, whisk salsa verde with sour cream or Greek yogurt (if using) for a creamy version.

Step 3: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9x13-inch baking dish.
3. Spread ½ cup salsa verde sauce on the bottom of the dish.
4. Warm tortillas (to prevent cracking) by wrapping them in a damp towel and microwaving for 30 seconds.
5. Place 2–3 tablespoons of filling in each tortilla, sprinkle with cheese, then roll tightly.
6. Arrange seam-side down in the baking dish.

Step 4: Bake

1. Pour the remaining salsa verde sauce over the enchiladas.
2. Sprinkle with the rest of the cheese.
3. Cover with foil and bake for 20 minutes.
4. Remove foil and bake for another 5–10 minutes, until cheese is bubbly and golden.

How to Serve

• Serve hot with fresh cilantro, avocado slices, or jalapeños.
• Pair with a side of Mexican rice, refried beans, or a crisp green salad.
• A squeeze of lime juice brightens up the flavors beautifully.

Recipe Tips

• Prevent Tortilla Cracking: Warm tortillas before rolling.
• Sauce Generously: Make sure tortillas are well coated to avoid drying out.
• Cheese Tip: Mix different cheeses (like cheddar + Monterey Jack) for extra flavor.
• Make Ahead: Assemble and refrigerate before baking for up to 24 hours.

Variations

• Vegan Enchiladas: Use dairy-free cheese and replace sour cream with cashew cream.
• Protein Boost: Add shredded chicken, ground turkey, or tofu to the filling.
• Extra Veggie: Add zucchini, spinach, or mushrooms to the filling.
• Spicy Kick: Stir chopped jalapeños or hot sauce into the filling.
• Low-Carb Option: Use low-carb tortillas or roll filling in blanched collard greens.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze unbaked enchiladas (with sauce and cheese) tightly covered for up to 2 months. Bake directly from frozen, adding ~10 minutes to cook time.
• Reheating: Warm leftovers in the oven at 350°F (175°C) or microwave until hot.

Special Equipment Needed

• 9x13-inch baking dish
• Skillet (for filling)
• Mixing bowl (for sauce)
• Foil (for covering while baking)

Conclusion

Black Bean Enchiladas with Salsa Verde are a wholesome, tangy, and cheesy Mexican-inspired dish that makes vegetarian dining exciting. They’re simple enough for a weeknight dinner yet impressive enough for entertaining guests. With their creamy, zesty sauce and hearty black bean filling, these enchiladas strike the perfect balance between comfort food and vibrant flavors.

If you’re looking for a dish that’s flavorful, family-friendly, and adaptable to different diets, this recipe is a must-try!