Easy black bean enchiladas that your crew will love!

Let’s be real: you’re busy, you’re on a budget, and you’re hungry now. You need a back-pocket recipe that hits all the right notes without a ton of fuss. Enter these Easy Black Bean Enchiladas. This isn’t just another “meh” vegetarian recipe; this is a full-on flavor bomb that brings big-time comfort food energy to your weeknight.

We’re talking a rich, smoky, homemade enchilada sauce that comes together in minutes, a hearty filling of black beans and corn, and a glorious, gooey layer of melted cheese. It’s the ultimate “frugal feast”—a cheap meal that tastes expensive, feeds a crowd (or just you, with amazing leftovers), and is ridiculously easy to make.

So, if you’re looking for an easy budget recipe that absolutely slaps, you’ve found it. Let’s get rolling.

Serves 6 · Dinner lunch Main Course

Ingredients

• 1 tbsp vegetable oil
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 15 oz can tomato sauce
• 1 cup water
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and pepper (to taste)
• 2 15 oz cans black beans, rinsed and drained
• 1 cup frozen corn (thawed)
• 8-10 small corn tortillas
• 2 cups shredded Cheddar or Monterey Jack cheese (divided)

Method

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat the oil in a medium saucepan over medium heat. Add the onion and cook until soft, about 4-5 minutes. Add the garlic and cook for 1 more minute.
3. Stir in the chili powder, cumin, and oregano. Cook for 30 seconds to "bloom" the spices (trust us, it makes a difference).
4. Pour in the tomato sauce and water, whisking to combine. Bring to a simmer, then reduce the heat and let it bubble gently for 5-10 minutes. Season with salt and pepper. Boom, that's your A+ enchilada sauce.
5. In a medium bowl, add the rinsed black beans, thawed corn, and 1 cup of the shredded cheese.
6. You can mash about half the beans with a fork to help the filling stick together, or just leave 'em whole. You do you.
7. Stir it all up. That's it. Filling: done.
8. Warm your corn tortillas so they don't break. (A quick 30 seconds in the microwave covered with a damp paper towel works great).
9. Pour about 1/2 cup of your enchilada sauce into the bottom of the prepared baking dish and spread it around.
10. One by one, dip a tortilla completely into the pot of remaining sauce, place it on a plate, and add about 1/4 cup of the bean filling down the center.
11. Roll it up and place it seam-side down in the baking dish. Repeat until the dish is full.
12. Pour the rest of your enchilada sauce evenly over the top of the rolled tortillas.
13. Sprinkle with the remaining 1 cup of shredded cheese.
14. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is golden and melted. Let it cool for 5 minutes before diving in!