These black bean taco/enchiladas are a classic for the ManckWhites; the source of the recipe has been unfortunately lost to time, but I did blog about it back in 2010! I don’t think I’d made these delicious and easy Mexican treats in at least a year, which is a real shame, so I decided that they needed to make a comeback last night. The recipe is so, so simple and easy to customize based on your preferred protein and style. We tend to have taco-style chicken and black bean Winchiladas, but you could just as easily make them rolled-beef Winchiladas or have the filling over tortilla chips for Winchos. Unlike many of my recipes, this one is actually the portioned correctly for a family of two; Bill has 2, I have 1, and the remaining Winchilada becomes my next day’s lunch. I hope you enjoy this Mancktastic throwback and happy weekend!


  • 2 Tablespoons olive oil
  • 2 cloves minced garlic
  • 1 pound chicken, cut into bite-size pieces
  • 15 ounces black beans, drained-ish
  • ¹/3 cup salsa
  • 4 burrito-size tortillas
  • 1 cup mexican blend cheese
  1. Preheat oven to 400° F. Spray a casserole dish with non-stick spray and set aside.
  2. Heat olive oil in skillet over medium heat. Add garlic and cook for about 2
  3. minutes.Add chicken to skillet and cook for additional 5-10 minutes, until the chicken is cooked through.
  4. Add black beans, some of their juice, and the salsa to the skillet. Simmer for about 5 minutes so the sauce thickens.
  5. Fold 4 tortillas in half and arrange in casserole dish. Sprinkle a little cheese inside each tortilla, followed by ¼ of the chicken and bean mixture. Top with cheese evenly.
  6. Bake for 15 minutes, or until cheese is melted and the edges of the tortillas have begun to brown and crisp up.


The combination of crispy tortillas and melty cheese, plus the filling and savory chicken and black beans, makes for a delicious dinner full of protein! You could also roll these up and top with cheese and sauce for a more traditional enchilada. These come together very quickly, so they’re great for busy weeknights; you can skip baking them to save some extra time.

Click here to download a PDF of this recipe!


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