Southwestern Black Bean Enchilada Bake Recipe

About

Corn tortillas rolled with smoky, spiced black beans and smothered in red enchilada sauce and melted pepper jack cheese. A hearty, satisfying bake perfect for a weeknight dinner.

1. 1

   Preheat the Oven

   preheat 10 min

   Position a rack in the center of the oven and preheat to 375°F. Allow at least 10 minutes for the oven to fully come to temperature before baking. While the oven heats, you can begin the filling.

2. 2

   Sauté the Aromatics

   prep 6 min

   Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

3. 3

   Build the Black Bean Filling

   cook 4 min

   Add the drained black beans, cumin, chili powder, and smoked paprika to the skillet with the onion and garlic. Stir well to combine and cook for 3–4 minutes until the beans are heated through and coated in the spices. Season with salt and black pepper to taste, then remove from heat.

4. 4

   Warm the Tortillas

   prep 2 min

   Wrap the corn tortillas in a damp paper towel and microwave for 60–90 seconds until pliable and warm. Working with warm tortillas prevents cracking when rolling. Keep them covered until ready to assemble.

5. 5

   Prepare the Baking Dish

   prep 2 min

   Pour about one-third of the enchilada sauce (roughly 9 oz) into the bottom of the 9x13 baking dish and spread it into an even layer. This prevents the enchiladas from sticking and keeps the bottoms moist during baking.

6. 6

   Roll and Arrange the Enchiladas

   prep 8 min

   Spoon about 3 tablespoons of black bean filling down the center of each tortilla, then roll it up tightly. Place each rolled tortilla seam-side down in the prepared baking dish, fitting all 12 snugly in a single layer. Work quickly so the tortillas stay warm and flexible.

7. 7

   Top with Sauce and Cheese

   prep 2 min

   Pour the remaining enchilada sauce evenly over the rolled enchiladas, making sure all the tortillas are coated. Sprinkle the shredded pepper jack cheese in an even layer over the top.

8. 8

   Bake Covered

   cook 20 min

   Cover the baking dish tightly with aluminum foil and bake at 375°F for 20 minutes. This allows the enchiladas to heat through fully and the sauce to bubble without the cheese burning.

9. 9

   Bake Uncovered Until Golden

   cook 10 min

   Remove the foil and continue baking for an additional 10 minutes, until the cheese is fully melted, bubbly, and lightly golden in spots. The sauce around the edges should be visibly simmering.

10. 10

    Rest the Bake

    rest 5 min

    Remove the enchilada bake from the oven and let it rest uncovered for 5 minutes before serving. This allows the sauce to thicken slightly and makes portioning cleaner.

11. 11

    Garnish and Serve

    serve

    Scatter the chopped fresh cilantro over the top of the enchilada bake. Serve immediately with a dollop of sour cream on each portion if desired. Use a wide spatula to lift portions cleanly from the dish.