Black bean and cream cheese enchiladas are a weekend project with a big payoff: dried beans simmered with cumin and bay, rolled with cream cheese into tortillas, and baked under homemade enchilada sauce.
There are some nights that just call for pure, unadulterated comfort food. When that craving hits, I turn to these incredible Black Bean and Cream Cheese Enchiladas. Imagine soft, warm tortillas wrapped around a savory, protein-packed black bean filling, with a surprise pocket of rich, tangy cream cheese melting inside. It all gets smothered in a homemade, zesty tomato-chili sauce and baked until it’s a bubbling, cheesy masterpiece. This is the kind of stick-to-your-ribs meal that warms you from the inside out and will have everyone asking for seconds!
Ingredients
• For the Black Bean Filling
• 1 ½ cups / 300g (10.6 oz) dried black beans
• 2 medium onions, diced
• 2 cloves garlic, minced
• 1 teaspoon (5 ml / 0.2 fl oz) dried oregano
• 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
• 2 bay leaves
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• For the Enchilada Sauce
• ¼ cup / 60ml (2 fl oz) olive oil
• 2 medium onions, diced
• 2 cloves garlic, minced
• 1 28-ounce / 794g (28 oz) can diced tomatoes
• ¼ cup / 60g (2.12 oz) tomato paste
• ⅓ cup / 80ml water
• 1 4-ounce / 113g (4 oz) can mild green chiles, drained and finely diced
• 1 large jalapeño pepper, seeded and minced
• For Assembly
• 8 8-inch wheat tortillas
• 8 ounces / 226g (8 oz) cream cheese, cut into 8 slices
• 1 ½ cups / 170g (6 oz) grated Monterey Jack cheese
Instructions
1. Prepare the Beans: Rinse the dried beans, place them in a saucepan, and cover with 2 inches of water. Bring to a boil, cook for 2 minutes, then turn off the heat and let them soak, covered, for 1 hour. Drain the beans, return them to the pot with just enough fresh water to cover, and add the onions, garlic, oregano, cumin, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook covered for about 1 hour, or until tender and most of the liquid is absorbed. Remove the bay leaves.
2. Thicken the Filling: Using the back of a spoon, mash about one-quarter of the cooked beans against the side of the pot. Stir to combine, creating a thick, creamy consistency. Set aside to cool slightly.
3. Make the Sauce: While the beans cook, heat the olive oil in a large skillet over medium heat. Sauté the onions and garlic for 10 minutes until soft. Stir in the diced tomatoes with their juice, tomato paste, water, green chiles, and jalapeño. Simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
4. Assemble the Enchiladas: Preheat your oven to 350°F / 175°C. Spread a thin layer of sauce on the bottom of a large baking dish. Working one at a time, place a tortilla on a flat surface. Spoon a line of the bean mixture (about ¼ cup) down the center. Top with a slice of cream cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
5. Bake and Serve: Pour the remaining sauce evenly over the rolled tortillas. Sprinkle the grated Monterey Jack cheese over the top. Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden. Let rest for a few minutes before serving.
Nutritional Information
• (Per serving, based on 4 servings. Estimates may vary.)
• Calories: 580 kcal
• Protein: 24g
• Fat: 32g
• Carbohydrates: 55g
• Fiber: 12g
Pro Tips
• Time-Saving Tip: To save over an hour of prep time, substitute the dried black beans with two 15-ounce cans of black beans, rinsed and drained. Simply simmer them with the onions, garlic, and spices for 15-20 minutes until the flavors meld.
• Customize Your Spice: Control the heat by adjusting the jalapeño. For a milder sauce, remove all seeds and membranes. For extra kick, leave some seeds in or add a pinch of cayenne pepper to the sauce.
• Perfect for Meal Prep: Both the bean filling and the sauce can be made up to 3 days in advance and stored in airtight containers in the refrigerator. When you’re ready to eat, just assemble and bake!
• Don’t Skip the Mash: Mashing about a quarter of the beans creates a creamier, thicker filling that holds together perfectly inside the tortillas.
FAQ
Q: Can I make these black bean enchiladas vegan
A: Absolutely. To make this recipe vegan, simply use a plant-based cream cheese and your favorite dairy-free shredded cheese, like a mozzarella or cheddar alternative. The black bean filling and homemade enchilada sauce are already naturally vegan.
Q: Are these vegetarian enchiladas a good source of protein
A: Yes, this is an excellent high-protein vegetarian meal. Each serving contains approximately 24 grams (0.85 oz / 24.1 g) of protein, thanks to the combination of protein-packed black beans and cheese, making it a very satisfying and filling dish.
Q: Can I use canned black beans instead of dried to save time
A: Definitely. For a much quicker version, substitute the dried beans with two 15-ounce cans of black beans. Be sure to rinse and drain them well, then simmer them with the onions, garlic, and spices for 15-20 minutes to let the flavors combine before assembling.
Q: How can I meal prep this recipe for a quick weeknight dinner
A: This recipe is perfect for meal prep. You can make both the black bean filling and the enchilada sauce up to 3 days ahead of time. Store them in separate airtight containers in the refrigerator. When you’re ready to eat, just assemble the enchiladas and bake.
More Recipes You’ll Love
- Savory Black Olive Tapenade Twists
- Homemade Vibrant Grainy Mustard
- Miso Glazed Eggplant (Nasu Dengaku)
Black Bean and Cream Cheese Enchiladas
Ingredients
Method
- Prepare the Beans: Rinse the dried beans, place them in a saucepan, and cover with 2 inches of water.
- Bring to a boil, cook for 2 minutes, then turn off the heat and let them soak, covered, for 1 hour.
- Drain the beans, return them to the pot with just enough fresh water to cover, and add the onions, garlic, oregano, cumin, bay leaves, salt, and pepper.
- Bring to a boil, then reduce to a simmer.
- Cook covered for about 1 hour, or until tender and most of the liquid is absorbed.
- Remove the bay leaves.
- Thicken the Filling: Using the back of a spoon, mash about one-quarter of the cooked beans against the side of the pot.
- Stir to combine, creating a thick, creamy consistency.
- Set aside to cool slightly.
- Make the Sauce: While the beans cook, heat the olive oil in a large skillet over medium heat.
- Sauté the onions and garlic for 10 minutes until soft.
- Stir in the diced tomatoes with their juice, tomato paste, water, green chiles, and jalapeño.
- Simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
- Assemble the Enchiladas: Preheat your oven to 350°F / 175°C.
- Spread a thin layer of sauce on the bottom of a large baking dish.
- Working one at a time, place a tortilla on a flat surface. Spoon a line of the bean mixture (about ¼ cup) down the center.
- Top with a slice of cream cheese.
- Roll the tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas and filling.
- Bake and Serve: Pour the remaining sauce evenly over the rolled tortillas.
- Sprinkle the grated Monterey Jack cheese over the top.
- Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden.
- Let rest for a few minutes before serving.
- Don't Skip the Mash: Mashing about a quarter of the beans creates a creamier, thicker filling that holds together perfectly inside the tortillas.
