Sweetphi

Fast and easy recipes for busy people

5 Ingredient Shrimp and Black Bean Enchiladas

· 15 Comments

These 5 ingredient shrimp and black bean enchiladas are such an easy and delicious dinner to make…there’s only 5 ingredients in these bad boys and you’re going to want to make them over and over again (and they’re done in less than 30 minutes!!)

5 Ingredient shrimp and black bean enchiladas from @Sweetphi

My husband and I were on a date night at a Mexican restaurant. I was staring at the menu and my mind was just blank, I could not make a decision, everything sounded good, but nothing was really jumping out at me…does that ever happen to you? So I asked my husband what he thought I should get. He said “what about these shrimp and back bean enchiladas? I’d never really heard of shrimp in enchiladas so I thought I’d give them a try, and boy am I glad I did.

5 Ingredient shrimp and black bean enchilada ingredients @Sweetphi

I got them, and wowza they were good. They were so good in fact, that I could not stop thinking about them.

5 Ingredient shrimp and black bean enchiladas from @Sweetphi

With all the tomatoes and jalapenos growing in my garden, I’ve made a bunch of batches of homemade enchilada sauce (like I did when I made this cheesy chicken and rice enchilada casserole) and then I made Korean BBQ tacos and had some leftover tortillas, and in my freezer I had a bag of frozen shrimp and then I noticed a can of black beans in my pantry…its like it was just meant to be.

5 ingredient black bean and shrimp enchiladas perfect for a quick 20 minute dinner @Sweetphi

What I love about this these shrimp and black bean enchiladas is that there’s only five ingredients in them – shrimp, black beans, cheese, tortillas, and enchilada sauce (I usually use store bought enchilada sauce – you could use red or green enchilada sauce or if you have extra time you could always make homemade enchilada sauce). 5 ingredients means these enchiladas are perfect for this weeks’ Five Ingredient Friday!

5 Ingredient shrimp and black bean enchiladas from @Sweetphi 20 minute dinner, super easy dinner recipe, 5 ingredient enchiladas

I will definitely be making these shrimp and black bean enchiladas over and over again because they’re just so easy to put together: all you do is cook the shrimp in a little of the enchilada sauce and then fill tortillas with some shrimp and black beans, put them in a baking dish and cover with sauce and cheese and bake, a short 15 minutes later you’ll have a super flavorful and amazing dinner ready to be enjoyed. If you want to be extra fancy, you could top these enchiladas with some cilantro and sour cream, but it’s really not necessary, they are delicious all by themselves!

Yield: 4 servings

5 Ingredient Shrimp and Black Bean Enchiladas

5 Ingredient Shrimp and Black Bean Enchiladas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 cans (10 oz each) enchilada sauce (red or green, and spice level of your choice)
  • 1 lb shrimp, peeled and deveined, tails removed
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 2 cups Mexican blend shredded cheese (or cheddar or any other cheese you like)
  • 12-13 small flour tortillas

Instructions

  • Preheat oven to 400 degrees.
  • In a large skillet cook 1/4 cup enchilada sauce and shrimp over high heat until the shrimp is cooked (about 5 minutes or until shrimp is no longer translucent). Remove from heat.
  • Rinse and drain the black beans and put in a bowl.
  • Pour cheese in a bowl.
  • Set out a 9 x 13 baking dish. Next assemble the enchiladas and put them into the baking dish. To assemble the enchiladas place two-three spoonfuls of black beans, three-four shrimp, and a pinch of cheese into the center or a tortilla, fold the edges around the filling and place, seam side down in the baking dish. Repeat until all the filling has been used and the enchiladas are all in the baking dish.
  • Pour remaining enchilada sauce over the top of the assembled enchiladas and sprinkle with cheese. Bake for 15 minutes, or until the cheese is all melted. Remove from oven, let sit for a few minutes, then serve.

    • Notes

    Makes 12-13 enchiladas, 3 per person for 4 servings.

    © Sweetphi

     

     

    Sign up for email updates and get a free eCookbook with our top 25 recipes!

    We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

    Related Posts

    Reader Interactions

    Comments

      • Thank you SO much, and i’m so happy you love my Five Ingredient Fridays, they get such great feedback and I am more than thrilled my cookbook was based on the series 🙂

        Reply

    2. Hey girl these look so yummy! I love stuff like this! I do that to sometimes at a restaurant look at the menu and I just don’t know what to order! Ha Have a great weekend!

      Reply

    4. There is a restaurant by our home in AZ that makes something similar to this and every time we go I get the same thing they are so good. Now I can make my own. Thanks Phi!

      Reply

      • I would never have thought to combine those flavors and now I’m obsessed, that’s awesome that there’s a restaurant by you that has something like this – I would be there all the time lol. Hope you have a lovely weekend.

        Reply

    6. That describes me every time I walk into a restaurant. I usually go back and forth right up until the waiter or waitress gets to be and asks what I want then I blurt out the first thing I see on the page I happen to be on. It’s a pretty stressful situation for me! haha But I am so glad your husband suggested you order these enchiladas because they look and sound soo delicious. I am definitely putting these on the menu this week!

      Reply

      • YES, these definitely could be made with corn tortillas. Because the corn tortillas are probably a little smaller than the flour ones, you may get more enchiladas rolled 🙂

        Reply

    Trackbacks

    Leave a Reply

    Your email address will not be published. Required fields are marked *