DINNER • VEGETARIAN
Created with simple ingredients, shared with the people you love.
Santa Fe Black Bean Enchiladas
Some recipes simply fill a plate. Others invite everyone to linger just a little longer around the table.
These Santa Fe Black Bean Enchiladas are layered with smoky spices, hearty black beans, sweet corn, creamy avocado, and fresh herbs for a meal that's comforting, colorful, and full of flavor. Whether you're gathering with family or sharing a quiet dinner at home, this is the kind of recipe that reminds us the best meals are often the ones enjoyed together.
PREP TIME
20 Minutes
COOK TIME
30 Minutes
Recipe Details
Servings
6
DIFFICULTY
Easy
Ingredients
For the Filling
2 tablespoons olive oil
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 (15-ounce) cans black beans, rinsed and drained
1½ cups corn kernels
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon oregano
Salt and pepper to taste
1 cup shredded Monterey Jack cheese
½ cup crumbled cotija or feta cheese
¼ cup chopped cilantro
For the Enchiladas
8 flour tortillas
2 cups red enchilada sauce
1½ cups shredded Monterey Jack cheese
Garnishes
Sliced avocado
Fresh cilantro
Lime wedges
Sour cream (optional)
Instructions
1. Prepare the Filling
Heat olive oil in a large skillet over medium heat. Cook the onion and bell pepper until softened, about 5 minutes. Add garlic and cook for another minute.
2. Add the Flavor
Stir in the black beans, corn, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cook for 5 minutes. Remove from the heat and stir in the cheeses and cilantro.
3. Assemble
Spread a small amount of enchilada sauce in the bottom of a 9×13 baking dish.
Fill each tortilla with the bean mixture, roll tightly, and place seam-side down.
4. Bake
Pour the remaining sauce over the enchiladas. Sprinkle with the remaining cheese.
Bake at 375°F for 25–30 minutes until hot and bubbling.
5. Serve
Top with avocado, cilantro, and a squeeze of fresh lime.
Serving Suggestions
Serve It With
These enchiladas pair beautifully with:
Cilantro-lime rice
Mexican street corn
Fresh tomato and avocado salad
Tortilla chips with homemade salsa
A sparkling lime agua fresca or iced tea
Storage & Leftovers
Keep It Fresh
Keep It Fresh
Refrigerator
Store covered for up to 4 days.
Freezer
Freeze tightly wrapped for up to 3 months.
Reheating
Cover with foil and warm in a 350°F oven until heated through, or microwave individual portions until hot.
Frequently Asked Questions
Can I make these ahead?
Absolutely. Assemble the enchiladas up to one day in advance, refrigerate, and bake when ready.
Can I freeze them before baking?
Yes. Assemble, cover tightly, and freeze. Thaw overnight before baking.
Can I use corn tortillas?
Yes. Warm them first so they roll without cracking.
How can I make them spicier?
Add diced jalapeños, chipotle peppers in adobo, or your favorite hot sauce to the filling.
If you enjoyed this recipe, here are a few more favorites from our kitchen that we think you’ll love.
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Lemon Herb Orzo Salad
Bright lemon, fresh herbs, crisp vegetables, creamy feta, and toasted pine nuts tossed with tender orzo for the perfect picnic, lunch, or patio dinner.