Spicy Black Bean, Green Chili, & Manchego Enchiladas

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Batch of vegetarian Black Bean Green Chili Enchiladas sprinkled 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.

Container of manchego cheese and a bowl of green chili enchilada filling

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.

Can of enchilada sauce and pan of Black Bean Enchiladas

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.

Pan of Vegetarian Spicy Black Bean and Cheese Enchiladas

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 hostess-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.

Pan of Black Bean & Green Chili Enchiladas sprinkled with cilantroPan of our Spicy Black Bean Enchiladas recipe

Spicy Black Bean, Green Chili & Manchego Enchiladas

Spicy black bean enchiladas with green chilis, sour cream, Manchego cheese, and fiery red enchilada sauce. Perfect alongside fajita veggies and guacamole.
Author Minimalist Baker
Print
Tray of Black Bean Green Chili Enchiladas topped with Manchego cheese
4.8 from 20 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 (2-enchilada servings)
Course Entree
Cuisine Gluten-Free, Mexican-Inspired, Vegetarian
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

  • 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 (plus more for topping // or sub another Mexican cheese, such as Cojita or Pepper Jack)
  • 1/4 cup light sour cream or Greek yogurt

TOPPINGS optional

  • Diced green onion
  • Cilantro
  • Grilled fajita vegetables
  • Avocado
  • Salsa
  • Sour cream

Instructions

  • Preheat oven to 375 degrees F (190 C) and position a baking rack in the middle of the oven.
  • 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.
  • Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
  • Pour a small amount of enchilada sauce to lightly coat the bottom of a 9x13 dish (adjust pan size if altering batch size).
  • Transfer one tortilla at a time 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 (as original recipe is written).
  • Top enchiladas with a bit more enchilada sauce down the middle (adding too much sauce can make these soggy).
  • Top with a bit more cheese and bake for 15-20 minutes or until the cheese is bubbly.
  • Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
  • Will keep in the fridge for a couple days. Reheat in oven or microwave.

Notes

*Nutrition information is a rough estimate for 2 enchiladas without additional toppings.

Nutrition (1 of 4 servings)

Serving: 1 two-enchilada servings Calories: 392 Carbohydrates: 54 g Protein: 14 g Fat: 13 g Sodium: 341 mg Fiber: 14 g Sugar: 10 g

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  1. Kelly says

    I love Manchego sheep cheese so much! And so I was so excited to see it listed as an ingredient for enchiladas! Could I use green sauce for this as well?

    • Support @ Minimalist Baker says

      We haven’t tried it that way, but we think it would work! Let us know if you give it a try!

  2. Maggie says

    I’ve made this recipe multiple times and sub different ingredients each time. This time around I made it a month ago and froze it for a busy night to just toss in the oven! I modified it a little adding some spinach and jalapeño to it. Tonight was that busy night to put it to use and it turned out amazing!

  3. Anne DeWitt says

    I am wondering about the amount of red enchilada sauce. If I use a little to coat the bottom of a 9×13 pan, and a little down the middle before baking. Do you think that takes 3/4 of a 28oz. can of said?

  4. Nikita says

    So glad I found this recipe! I definitely added cumin as well as chipotle chili powder and cayenne chili powder for heat. I also sautéed onion, garlic and green bell pepper and added that to the cheese and bean mixture along with rice. I’ll definitely make this again!

  5. sabrina says

    aww I love your recipes but if you are going to advertise your brand as plant-based you should only have plant-based recipes?

  6. Danni says

    These loom amazing! Does your recipe for Easy Red Enchalada Sauce have the a little more or about the same heat and flavor as Las Palamas sauce? Thanks!

  7. Ashley says

    I loved this recipe! My whole family loved it. My fiance and stepdaughter eat meat and usually complain the days I have them go meatless for dinner but I didn’t hear a single complaint about these enchiladas and they both went back for seconds. our unborn child also seems to love them because this is only thing I can keep down so thank you!

  8. Jennifer says

    Love this dish, very simple and my teenage son is loving it too! We sub vegan cheese but need to figure out a sub for the Greek yogurt to make it totally vegan. Your site is so great and we’ve enjoyed many wonderful meals. I tell my son who is transitioning to veganism- we can thank Dana in Portland for the great food we are now eating!!

  9. Jen says

    Made these last night. Used leftover cuban black beans but otherwise followed recipe.

    Love them. Boyfriend loved them too.

    In fact, I think I will make a double batch and freeze next time.

  10. Jaquana says

    Literally just made these. I used the cumin in the bean mixture as recommended and Colby cheese. I used large flour tortillas by Mission since thats all I had. I didn’t have enchilada sauce so I google a recipe and had all the ingredients on hand, my it came out perfect, quick, and easy! I also threw in some rice/black beans I had in the fridge from 2 nights ago, why not! I followed the instructions just as you stated for this recipe. Adding only a little sauce to the bottom. I prerolled before placing them in the pan because I had a weird shaped glass pot (oval shaped). Added a little more sauce to top and a little cheese! Omg I wish I could’ve eaten all of these. They were sooooo good. Crispy on the edges and the perfect filling, not so mushy but just right. Melted in my mouth. Definitely making these again! Thank you! Perfect meatless dinner!

  11. Julie says

    Although I didn’t totally follow the recipe, I was inspired and encouraged to make enchiladas for my dinner which was a huge win for my dinner party of uno. Thanks for reminding me to take the time to cook good food…this came together quickly and tasted great!

  12. Amy says

    I made this the night before last. It was SO easy! I added some veggie crumbles in with the black beans, but that’s the only change I made. I have to say they were even better the second day. SO GOOD.

  13. E Lawrance says

    i made this recipe yesterday and it was very good. I added cumin, which enhances trohe flavors of the other ingredients. I also added some roasted chicken. The 28oz can was way too much. I think the smaller can would be sufficient. All in all, it is a great recipe! I will make it again.

  14. Michelle says

    This is one of my favorites from this blog (and EVERY recipe I have made from here has been amazing.) It is so easy and delicious – a perfect meal for having friends over as it is easy to make in large batches. I’m a huge fan of the green chilies in here – it really makes the dish unique. The only alteration I made to the recipe is that I found I needed much less enchilada sauce than the recipe called for.

  15. Taylor Trevizo says

    Came out delish! I also only used a 10oz can of sauce and still had some left over. I think I worried too much about using too much sauce, I will use the whole can next time. Corn tortillas were a little hard to roll, but I think the flavor was amazing. And I don’t mind having some tortillas fall apart-it all tastes the same once it’s baked!

  16. Mindy says

    Made these tonight and they were delish!! Used queso fresco as a substitute. Not the best melting cheese but tastes great and allows for no additional salt as its already salty enough. Good call on not using all the sauce too!

  17. Dawn says

    Wow, these are pretty dang fantastic! Hubs and the kiddo both loved them. Thanks for the great recipe. What a great, inexpensive meal!

  18. Nilsa says

    My hubby and I loved this recipe! Instead of using a 28oz can of enchilada sauce I just used a 10oz can. Not soggy at all… Delicious! I will make this recipe again for my friends.

  19. Tara says

    Just wanted to drop off a quick warning since not all vegetarians are aware, but Manchego is generally not a vegetarian cheese as it contains rennet(an enzyme sourced from cows stomachs). Quite a few cheeses contain this, including Parmesan, Gorgonzola, and Romano just to name a few.

  20. Gabby says

    Dana! Just made these the key for not oil flipping the tortillas and still using corn is just heat a pan and let each tortilla warm on each side learned this trick from my mom and does wonders for the “soggy” tortilla problem! My fiancé loved this recipe and went back for seconds as well ;) thank you for all your wonderful dinner ideas use more than 3 of them each week you are awesome lady!!!

  21. Mary says

    Made these last night and yum! I topped ours with cilantro and fresh guacamole and they were delicious. The texture was a tiny bit lacking, so next time I may add some yellow onion to the filling. The filling by itself scooped up on a tortilla chip was fantastic too, so this would make a great dip!

  22. Arwen M. says

    Oh man, these did not turn out well at all — which I was totally shocked by, since all your recipes I’ve made (lots) have turned out great. I’m assuming it’s something I did, but I followed the instructions… Any idea why they would have turned out super mushy? They basically fell apart when I tried to get them out and were just not very pleasant. I’d definitely give them a second try if I knew what to do differently!

    • Dana @ Minimalist Baker says

      Hi Arwen! So sorry you had trouble with these! It could be because you added too much sauce which can make them soggy. Next time only add a little sauce to the bottom, leave the tortillas bare and roll up the filling, and drizzle a bit more sauce down the middle. This should help them crisp up!

    • Dana @ Minimalist Baker says

      I also added a few notes in the recipe, for anyone curious! Since making these with less sauce, I do prefer them that way. Sorry to confuse!

  23. 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?

  24. Sindi 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 ;)

  25. 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.

  26. 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! :)

  27. 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

  28. 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…

  29. Boa Vista says

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  30. Magic and Mayhem 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!

  31. Megan says

    And now I have to make enchiladas tonight. Believe DAT. That first photo?! Hell to the yeah.

    Thanks for existing, Dana!

  32. 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.

  33. 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!

  34. Chung-Ah | Damn Delicious says

    You know you could always take me out to dinner :)

    And dude, I totally get the non-drenching of the tortillas beforehand. Who has the time for that?!

  35. Claire 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…

  36. 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.

    • Magic and Mayhem 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.

  37. Tieghan 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!

  38. Jess 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.