Print Recipe

Black Bean and Cheese Enchiladas

Black Bean and Cheese Enchiladas recipe

Recipe Ingredients

  • 1 teaspoon oil
  • 1 medium onion, finely chopped
  • 1 teaspoon cumin
  • 1 can (15 ounces) Progresso┬« black beans, drained, rinsed
  • 8 (8-inch) flour tortillas, heated
  • 8 ounces (2 cups) shredded Monterey Jack cheese
  • 1 (10-ounce) can Old El Paso┬« Enchilada Sauce
  • 2 ounces (1/2 cup) shredded Cheddar cheese


  1. Heat oven to 350 degrees F. Lightly spray 12 x 8-inch (2-quart) baking dish with nonstick cooking spray.
  2. Heat oil in medium skillet over medium heat until hot. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
  3. Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in sprayed baking dish. Spoon enchilada sauce over tortillas. Cover tightly with sprayed foil.
  4. Bake at 350 degrees F for 30 to 35 minutes or until thoroughly heated.
  5. Remove from oven; uncover dish. Sprinkle with Cheddar cheese.
  6. If desired, serve enchiladas with salsa.

Yield: 4 servings

Prep Time: 25 Min

Total Time: 1 Hr

Recipe and photograph used with permission from Pillsbury.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. We hope you enjoy our collection of over 39,000 recipes. Recipe Goldmine has been online since August 1999. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations. This website is free to use but we depend on ads for survival. To support our work, please disable your ad blocker on

1 Corinthians 10:31 (KJV) - Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.