Spicy Black Bean, Green Chili & Manchego Enchiladas

Black Bean Green Chili Enchiladas with manchego cheese

Have you ever accidentally met a new best friend? I have. Many times over.

My teacher hippie friend Heather and I – who has the most voluminous messy blonde hair you’ll ever hate not having – met at a summer camp in Northern California in 2006 when she took the job as a stand-in lifeguard and I was a 9- and 10-year-old girls counselor. It was her first day and I hated seeing her so alone not knowing anyone, so I walked over and introduced myself. After a spattering of exchanges we quickly bonded over a love for exercise, big hair and blueberries and oatmeal for breakfast. The rest is history.

Though we only spent two full months together that summer, we were like sisters by the time I flew back to Kansas in August. And it was one of the most bittersweet days of my young adult life.

Black Bean Green Chili Enchiladas

Another new best friend story I’ve been loving to tell lately is one that happened just recently. John and I were still in the market for a new rental about a month ago. We’d called on a place and made a 3:30 appointment and got there right on the dot. We walked up and were greeted by the realtor…and another couple who’d also been promised a 3:30 showing.

You’d think the whole situation would’ve been painfully awkward but one joke from John suggesting the place was big enough to “go splitsies on,” and we were laughing it up like longtime friends.

Black Bean Enchiladas Recipe | Minimalist Baker

As I tell it now, we totally “hit it off” and have been hanging out ever since. They may not be our “best friends” yet, but I’m working on it. I can only make so much bonding magic happen in a matter of 4 weeks.

Spicy Black Bean and Cheese Enchiladas | minimalistbaker.com

Our new friends moved here from Ohio and ended up buying a big house right down the street from our new duplex. Upon their arrival they literally had no dishes, furniture or food, so John had the brilliant idea to take them dinner. Why didn’t I, in all of my hotess-y food blogging glory think of that?

I decided to attempt enchiladas: Simple, transportable, affordable, and great for pleasing a large crowd. To keep the filling vegetarian I went with black beans, sour cream, green chilis and Manchego cheese. And to avoid gluten I opted for corn tortillas – a first for me so this was a bit of an experiment.

Though they turned out a little bit soggy because I didn’t drench them in hot oil before rolling up – a process I’d read about that sounded complicated and excessive to me – they were super flavorful and filling. This can avoided by simply opting for flour tortillas (see my notes below). I served ours with grilled fajita peppers and onions and a touch more sour cream, and they were simply delicious. John even got seconds, and that’s saying a lot since he’s usually a one serving and out kind of guy.

On paper plates in a near-empty living room with wine in dixie cups, we dined. And we dined well. Chips, salsa, wine and these savory beauties. I hope our friends felt welcomed; we sure hope they do now that they are thousands of miles from “home.” Considering their first-time success, I recommend making these enchiladas and sharing with friends – new and old – I have a feeling they’ll kind of love you for it. Promise.

Black Bean Green Chili Enchiladas | Minimalist BakerSpicy Black Bean Enchiladas

4.8 from 6 reviews
Spicy Black Bean, Green Chili & Manchego Enchiladas
Prep time
Cook time
Total time
Spicy black bean enchiladas with green chilis, sour cream, Manchego cheese and firey red enchilada sauce. Perfect alongside fajita veggies and guacamole.
Recipe type: Enchiladas
Serves: 4
  • 12 small corn or flour tortillas* (I’d recommend flour)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 4-ounce can diced green chilies
  • 1 28-ounce can red enchilada sauce, such as Las Palmas
  • 1/2 cup grated manchego cheese + more for topping (or sub another Mexican cheese, such as Cojita or Pepper Jack)
  • 1/4 cup light sour cream or greek yogurt
  • Topping Options: Diced green onion, cilantro, grilled fajita veggies, avocado, salsa, sour cream, etc.
  1. Preheat oven to 375 degrees and position a baking rack in the middle of the oven.
  2. Combine black beans, green chilies, sour cream and manchego cheese in a mixing bowl. Taste and add salt and pepper if desired. Cumin may also be a good addition, but fine without. Set aside.
  3. Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
  4. Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside.
  5. Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled – should be about 10-12 enchiladas.
  6. Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
  7. Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
  8. Will keep in the fridge for a couple days. Reheat in oven or microwave.
Nutrition Information
Serving size: 2 enchiladas Calories: 392 Fat: 13g Carbohydrates: 54g Sugar: 10g Sodium: 341mg Fiber: 14g Protein: 14g

nutrition information is a rough estimate for two enchiladas without additional toppings.

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    Who has time for all that oil-drenching of corn tortillas when there is wine in dixie cups to be had?! Sounds like such a fun dinner, and such a great dish to take to friends – I would most definitely feel very welcome.

  2. says

    I want you guys for neighbors, you sound fun and delicious! I mean your enchiladas sound delicious, not you!

    Seriously these look and sound awesome. I love the black beans and mango, perfect combo!

  3. Jan says

    This looks delicious! Going to make them tonight. Personally as someone who grew up in New Mexico, I can’t imagine enchiladas with flour tortillas that’s just… Wrong!!! Corn is the only way! A quick flash fry with oil makes them bendable so that you can roll them, and also adds the taste but I don’t always fry mine. However, my local grocery store in upstate New York (Hannafords) sells a corn/flour combo tortilla that might be an awesome compromise here. It has the corn to keep it authentic but the flour would make it less necessary to fry. I wonder if they sell those anywhere else, they are awesome!
    I’m also wondering if this is really that spicey. Canned green chiles are almost tasteless and certainly not spicey (come to New Mexico to try them fresh!) and canned red chile enchilada sauce is usually very mild as well. Am I missing an ingredient that adds heat? I’m actually fine with them not spicey— these are all great flavors.

    • says

      From the picture, it looks like she used Las Palmas sauce, which is made of dried red chiles instead of the usual American “enchilada sauce” made of tomato sauce. There are lots of sites online where people complain about the spiciness of even the mild Las Palmas sauce, so I’m guessing that’s the source of the heat.

  4. says

    Warmed my heart and made me crave Mexican food–I’ve never heard about the rolling in hot oil trick. Will have to experiment!

    Also, blueberries and oatmeal? Uuuh, guess what I had for breakfast this morning…

  5. Heather says

    Awww!! Of all days I happen to randomly visit your page & I see this story- talk about nostalgia! Such sweet, fond memories of that summer with my new blonde sister :) Thanks for sharing, I am very touched. Love you!

  6. Tanya B says

    Holy frioles! Where these ever amazing! I made them for dinner tonight and my friend and I thought they were super yummy. I’m even looking forward to the leftovers. Just a little spice to add some flavor but without the crazy heat, which was perfect since the salsa we had was ridiculously spicy. Thanks for a great recipe.

  7. says

    These look great, though I’d have to adapt them for my 6 year old, since he’s allergic to not only gluten but also dairy.

    Two notes about ingredients….

    1. Corn tortillas are quite easy to roll if you invest about $5 in one of those silly looking plastic tortilla warmers. Put a stack in, put the lid on, and microwave them for about a minute. They’ll be steamy hot and flexible.

    2. Those who are gluten free should check ingredients on the enchilada sauce, since it’s sometimes thickened with flour. I always make my own, in part because of that and also to make it natural, cheaper and tastier. :) I’m still on a quest for either the perfect canned sauce or the perfect easy recipe for enchilada sauce, though. I know it’s not supposed to have tomatoes to be authentic, and most of the quick recipes are tomato based.

    A friend recommended your site as a favorite for gluten free recipes. I’m off to look around!

  8. says

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  9. Diana says

    I made these and they did not turn out well at all. I think it would be a mistake to use flour tortillas, which we did as they were recommended here. We should have gone with corn, as the flour tortillas came out with a really unpleasant mushy texture which was a real drag on the dish. As someone else pointed out, you don’t need to fry corn tortillas to soften them. The flavor here was just ok, but even though we went out on a limb at the idea of a twist, the manchego was weird, flavor-wise and texturally. Next time, I would use milder cheese that’s better for melting. We also really did not like the Las Palmas enchilada sauce; making your own from a can of tomatoes would be infinitely better. These are my 2 cents which I feel are important as I really wanted to like this recipe…

  10. Lexi says

    Looks delicious, just as a tip if you heat up oil a quickly put each tortilla in it. It will keep the tortilla from cracking and breaking

  11. Elizabeth says

    These are absolutely amazing! My meat-loving-Texan husband was in love with these enchiladas and they came together so fast! I added some butternut squash because I needed to use it up and a dash of ground red pepper so some kick. We will DEFINITELY be making these again. I’ve tried and enjoyed so many of your recipes now. I cannot wait for more! Thank you! :)

  12. Tam says

    These were awesome! Made them tonight for my son and I as an alternative to some form of meat. My son, the picky don’t like anything boy, ate three! The only changes I made was to add a bit of garlic and some retried bean.

  13. says

    OMG! Just made these. It was in my weekly dinner plan and I was super excited. Even my hubs is excited. My house smells amazing. I did drench them in oil because that’s how I’ve always made them since I learned to make enchiladas from a recipe online. Thank you for sharing this super easy dinner meal. Oh and your story is so cute! I am all in with the wine in dixie cups, well, I would’ve just put a long straw in my wine bottle, but then again, I’m a wine-o ;)

  14. Teresa says

    Made these and they were a huge hit with the family! We love a good vegetarian recipe. Just wondering if these would work as a freezer meal?

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