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5 Ingredient Shrimp and Black Bean Enchiladas

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!!)
4 from 2 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings


  • 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 any other cheese you like
  • 12-13 small flour tortillas


  • 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.


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


Serving: 1g | Calories: 1033kcal | Carbohydrates: 124g | Protein: 60g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 297mg | Sodium: 2928mg | Fiber: 12g | Sugar: 14g