Looking for a quick and easy dinner made in 30 minutes or less? If so, you must try this One-Pot Black Bean Enchiladas. Made with tortillas, onions, peppers, black beans, and mixed in a flavorful enchilada sauce. Topped with sour cream, avocado, jalapenos, and green onions.
When I asked what type of meals you would like to see this year easy one-pot meals kept coming up. So, I created this simple and easy recipe packed full of flavor that your whole family will love. This recipe is very adaptable and you can adjust it to your families needs. You can do this by simply altering the seasonings to make it either mild or spicy or by adding additional veggies. I can’t wait to see how you like this recipe!
TIPS WHEN MAKING THIS ONE-POT MEAL
- This recipe does not take long to make. So I highly recommend that you have all the ingredients prepped. That includes chopping up your onion, pepper, and garlic.
- I used a red bell pepper for this recipe, yet any color bell pepper will work. You can also add additional chopped bell pepper to this recipe as well.
- I personally like spicy food so I added a little bit of cayenne pepper. However, if you are sensitive to spice I do not recommend adding it.
- The amount of enchilada sauce that is in your jar will depend on the brand that you buy. I recommend using a jar or can that is 10 to 12 ounces.
- I used 5 flour tortillas for this recipe. You can add more, just keep in mind you might need to add more enchilada sauce. The tortillas will absorb a lot of the sauce.
- I used a dairy-free cheddar cheese. I have noticed that dairy-free cheese doesn’t melt as quickly as regular cheese, so depending on what type of cheese you use you might need to adjust the time.
I wanted to share some recipe ingredients that you can swap out in case you do not have the ones I listed in your refrigerator or pantry.
NEUTRAL OIL- WATER
WHITE ONION- YELLOW OR RED ONION
RED PEPPER- YELLOW, ORANGE, OR GREEN PEPPER
MINCED GARLIC- GARLIC POWDER
CHILI POWDER- SKIP ADDING IT
CAYENNE POWDER- JALAPENO, chopped into small pieces
BLACK BEANS – PINTO BEANS
CHEDDAR CHEESE- PEPPER JACK CHEESE
CAN I MAKE THIS RECIPE SPICY?
If you are a fan of spicy food I recommend adding additional cayenne pepper when you add your chili powder and cumin powder. Or you can also chop a jalapeno into small pieces and add it to the pot when you cook the onion and peppers.
I OVERCOOKED IT AND THE SAUCE IS SUPER THICK
No worries! Just add vegetable broth or water and mix it with the sauce until you find your desired consistency. Just make sure to add a little at a time so you don’t add too much all at once.
DOES THIS RECIPE MAKE FOR GOOD LEFTOVERS?
Absolutely! The only thing that I would recommend is adding a little bit of vegetable broth before heating it up. The toritalls really absorb the sauce making it thick. Adding the vegetable broth will thin the sauce making it similar to the consistency of when you first made this recipe.
This One-Pot Black Bean Enchiladas are:
Simple and Easy
Only Requires One-Pot
When you make this recipe I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
One-Pot Black Bean Enchiladas
Made with tortillas, onions, peppers, black beans, and mixed in a flavorful enchilada sauce. Topped with sour cream, avocado, jalapenos, and green onions.
- 1 Tbsp neutral oil, I used olive oil
- 1 large white or yellow onion, chopped into small pieces
- 1 large bell pepper, I used a red bell pepper, chopped
- 4 cloves garlic, minced
- ½ Tbsp chili powder
- 1 tsp cumin powder
- ¼ tsp cayenne powder (optional)
- 1 can or bottle (10 or 12 ounces) of enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 5 medium flour tortillas, cut into small pieces, 3 inches by 2 inches
- 1 cup cheddar cheese, dairy-free
- ⅓ cup sour cream, dairy-free
- ½ avocado, sliced
- 1 medium jalapeno, sliced
- 2 Tbsp green onion, chopped
- Heat a large pot on medium heat. Add the oil, onion, bell pepper, and cook until soft for about 4 minutes. Combine the garlic, chili powder, cumin powder, cayenne powder and cook until fragrant, 2 minutes.
- Pour the enchilada sauce, black beans, and stir to combine.
- Add the flour tortillas and mix covering each piece in the enchilada sauce.
- Sprinkle the cheddar cheese evenly on top of the enchiladas. Cover the pot with a tight fitting lid, and cook for 3-4 minutes or until the cheese melts. If your dairy-free cheese does not melt, place it in the oven for a couple of minutes.
- Take the enchiladas off the heat. Divide into bowls and garnish with sour cream, avocado, jalapeno, and green onions.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
- Do you like your extra spicy foods? Add additional cayenne pepper to your enchiladas.
- Don’t have black beans? No worries, use pinto beans as a substitute.
- I cut the flour tortillas into 3 inch by 2 inch but you can cut them into smaller pieces.