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Black Bean Enchiladas

Total Time

Prep/Total Time: 30 min.


6 servings

Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. —Test Kitchen
Black Bean Enchiladas Recipe photo by Taste of Home


  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 tablespoons chicken or vegetable broth
  • 2 cans (15 ounces each ) black beans, rinsed and drained, divided
  • 1-1/2 cups picante sauce, divided
  • 12 flour tortillas (6 inches)
  • 2 medium tomatoes, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 3 cups shredded lettuce
  • Sour cream


  1. Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to skillet with 3/4 cup of picante sauce and remaining beans; heat through.
  2. Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
  3. Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.

Nutrition Facts

2 enchiladas: 442 calories, 12g fat (5g saturated fat), 15mg cholesterol, 1261mg sodium, 63g carbohydrate (7g sugars, 10g fiber), 17g protein.

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