Homemade Black Bean and Vegetable Enchiladas

These are incredibly good! There is nothing better than enchiladas made with homemade black beans and enchilada sauce.  You could use canned but it will never taste as good!


The cool thing about enchiladas is that you can be creative and add anything you want to them.   You don’t have to make them exactly like I did, you can add the veggies that you like, exchange the black beans with pinto and add more or less cheese, it’s endless : )



5 Servings

  • 2 Cups of Cooked Black Beans
  • 1  Large Tomato – diced
  • 1 Small Poblano Pepper – roasted – diced
  • 1 Small Red Bell Pepper – diced
  • 1/2 Cup Fresh or Frozen Corn
  • 3 to 4 Cups Jack Cheese – shredded
  • 1/2 White Onion – diced
  • 2 – 3  Garlic Cloves – minced
  • 1 – 2 Serrano or Jalapeno Peppers – minced
  • 1/4 Dry White Wine (optional)
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1/2 Teaspoon Sea Salt
  • 12 Corn Tortillas
  • 1 recipe Enchilada Sauce de Ancho

Start by making the black beans, while they are cooking make the Enchilada Sauce de Ancho. (these can be made the day before)

Add a tablespoon of olive oil to a large nonstick skillet on medium low heat.  Add the onions and saute for about 5 minutes then add the garlic and salt then saute until the garlic just starts to become golden.

Add to the serrano chiles to the onions when starting to turn soft, then add wine to the onions then cook until the wine is reduced. (syrupy)

Turn off the heat and stir in the salt.

Put black beans in a colander to drain excess the water then add to a bowl along with the onion mixture, mix and set aside.

Roasted pepper

Roast the peppers on the stovetop on medium high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half and remove the seeds and stems.


Pre-heat oven to 350 degrees

Cover the bottom of a 9×14 inch baking pan with a thick layer of enchilada sauce.

Heat up tortillas on stove top on med low heat until soft and pliable and hold the tortilla in your hand and fill with black beans, vegetable mix and cheese.

Roll them up carefully and lay them side by side, seam-side-down and top with enchilada sauce and cheese then bake for 20 – 25 minutes.

*If you have left over vegetable mix you can sprinkle it on top before you put on the sauce and cheese or make a salad and add to it.

Health Benefits:

Black beans are high in cholesterol lowering dietary fiber.1 cup of cooked beans provides you with over 1/2 of your daily requirements and reduces blood cholesterol that helps prevent heart disease.   The fiber supports the digestive tract and the colon, which helps constipation, diverticulitis and other gastrointestinal disorders.  They also maintain normal blood sugar levels, helping to prevent diabetes.   Black beans are a very good meat substitute because of their 15 grams of protein in 1 cup and contain only trace amounts of saturated fat and no cholesterol.  They contain phytochemicals, substances found only in plant foods that help fight cancer and other chronic diseases.  They increase energy with the good amounts of iron in them and have more antioxidant (neutralize cell-damaging free radicals that may help lower the risk of heart disease, cancer, and other diseases.) activity than other types of beans.  They are also rich in .B vitamins, Folate, potassium (helps regulate your blood pressure and heart rate), magnesium, calcium (builds and maintains bones) and other heart-healthy nutrients.


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