Rockin’ weeknight black bean enchiladas recipe

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.

Why You’ll Love This Recipe:

• Seriously Budget-Friendly: We built this entire dish around pantry staples like canned beans, tomato sauce, and spices.
• Ready in Under an Hour: This is the perfect fast weeknight meal, with only 20 minutes of active prep.
• The Best Vegetarian Enchiladas: Hearty, filling, and packed with protein. You won’t even miss the meat.

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

Print Recipe

Rockin’ Weeknight Black Bean Enchiladas

Ditch the delivery app! These saucy, cheesy enchiladas bring main character energy to your Tuesday night. Total comfort food that won't empty your wallet.

Prep Time20 minutes mins

Cook Time25 minutes mins

Course: dinner, lunch, Main Course

Cuisine: Mexican

Servings: 6

Author: Danny

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

Instructions

Make the Sauce

• Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
• 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.
• Stir in the chili powder, cumin, and oregano. Cook for 30 seconds to “bloom” the spices (trust us, it makes a difference).
• 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.

Build Your Filling

• In a medium bowl, add the rinsed black beans, thawed corn, and 1 cup of the shredded cheese.
• You can mash about half the beans with a fork to help the filling stick together, or just leave ’em whole. You do you.
• Stir it all up. That’s it. Filling: done.

Roll ’em up!

• Warm your corn tortillas so they don’t break. (A quick 30 seconds in the microwave covered with a damp paper towel works great).
• Pour about 1/2 cup of your enchilada sauce into the bottom of the prepared baking dish and spread it around.
• 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.
• Roll it up and place it seam-side down in the baking dish. Repeat until the dish is full.

Bake to Perfection

• Pour the rest of your enchilada sauce evenly over the top of the rolled tortillas.
• Sprinkle with the remaining 1 cup of shredded cheese.
• 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!

Notes

Frugal Feast Tip

Want to level up the savings? Ditch the pre-shredded cheese bag (you’re paying for convenience!) and buy a block. Shredding it yourself saves cash and it melts better. Also, got half a bell pepper or some sad-looking zucchini in the fridge? Chop ’em up small and toss ’em in the filling. It bulks up the meal for pennies.