These vegetarian black bean enchiladas are warm, cozy, and full of bright flavors. The filling is savory and slightly spicy, with soft beans, sweet corn, and melty cheese. The sauce keeps the tortillas tender and the top gets bubbly and golden. This is a simple weeknight meal that smells like home. For a quick reference and helpful photos, see this version of vegetarian black bean enchiladas.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes (5 minutes stovetop + 25 minutes baking)
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1/4 of recipe):
- Calories per serving: 370 kcal
- Protein: 16.5 g
- Carbohydrates: 52 g
- Fat: 12 g
- Fiber: 8 g
- Sugar: 5 g
- Sodium: 455 mg
Notes: These values are estimates based on typical ingredient sizes (8 corn tortillas, 1 can black beans, 1 cup cheese, 1 cup corn, 1 cup enchilada sauce). Actual nutrition will vary with brands and exact portions.
Why Make This Vegetarian Black Bean Enchiladas
This recipe is quick and satisfying. It feeds a family with minimal fuss. The black beans give a creamy, hearty texture. Corn adds a sweet pop. Cheese melts into pockets of savory richness. The enchilada sauce keeps everything moist and adds tangy, smoky flavor. It’s an easy way to get protein and fiber in a tasty, comforting dish.
How to Make Vegetarian Black Bean Enchiladas
You’ll build a simple filling, roll it in warm tortillas, top with sauce and cheese, then bake. The steps are short and forgiving. You can make the filling ahead and assemble later. The oven finishes the dish with bubbly cheese and warm, saucy tortillas.
Ingredients:
- 8 corn tortillas
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or fresh)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions:
Step 1: Preparation
Preheat your oven to 375°F (190°C). Warm the corn tortillas briefly in a dry skillet or wrap them in a damp towel and microwave 20–30 seconds so they are pliable. This prevents tearing when you roll them.
Step 2: Mixing
In a bowl, combine the rinsed black beans, corn, cumin, chili powder, a pinch of salt, and pepper. Stir gently so the beans stay mostly whole. Reserve about 1/4 cup of the shredded cheese for topping.
Step 3: Cooking
Heat a skillet over medium heat and add a splash of oil. Sauté the diced onion until soft and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the bean and corn mixture to the skillet. Cook and stir for about 5 minutes until heated through and the spices bloom. Taste and adjust salt and pepper.
Step 4: Finishing
Lay out each warmed tortilla. Spoon a generous line of filling down the center of each one and sprinkle with a little cheese. Roll the tortillas and place them seam-side down in a baking dish. Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top. Bake for 20–25 minutes until heated through and the cheese is bubbly. Garnish with chopped fresh cilantro before serving.
How to Serve Vegetarian Black Bean Enchiladas
Serve them hot straight from the oven. Add a dollop of sour cream or plain yogurt for creaminess. Fresh lime wedges brighten the dish. A side of Spanish rice, a simple green salad, or sliced avocado complements the enchiladas well. For a festive meal, serve with pickled onions and a crisp slaw.
How to Store Vegetarian Black Bean Enchiladas
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until warmed through.
- Freezer: Freeze fully assembled and cooled enchiladas in a freezer-safe dish or wrap tightly in foil for up to 2 months. Thaw overnight in the refrigerator before baking at 350°F (175°C) for 25–30 minutes or until hot.
- Tip: If freezing individual portions, wrap tightly and label with the date. Reheat from frozen covered with foil to avoid drying out.
Expert Tips for Perfect Vegetarian Black Bean Enchiladas
- Warm the tortillas: Heat them briefly so they roll without cracking.
- Rinse canned beans: Rinsing reduces sodium and gives a cleaner flavor.
- Keep some cheese inside and some on top: This gives pockets of melty filling and a golden top.
- Don’t overfill: Use a moderate amount of filling so the tortillas seal easily.
- Taste and adjust seasoning: Beans can be bland. Add extra cumin, chili powder, or a pinch of salt as needed.
- Use a good sauce: A flavorful enchilada sauce makes a big difference. If store-bought tastes thin, simmer it for a few minutes to concentrate flavors.
- Make it ahead: Prepare the filling a day before and assemble just before baking.
Delicious Variations
- Southwestern Veggie: Add diced bell peppers and chopped zucchini to the filling.
- Spicy Kick: Stir chopped green chiles or a splash of hot sauce into the filling.
- Sweet Potato & Black Bean: Roast cubed sweet potato and mix with the beans for a heartier filling.
- Vegan Option: Use vegan cheese or skip cheese and top with sliced avocado and vegan crema.
- Green Sauce Enchiladas: Use salsa verde or tomatillo sauce instead of red enchilada sauce for a tangy twist.
Frequently Asked Questions
Q: Can I use flour tortillas instead of corn?
A: Yes. Flour tortillas are softer and less likely to crack. They add more chew and calories. Warm them first for easy rolling.
Q: Do I have to rinse the black beans?
A: Rinsing removes excess salt and packing liquid. It also improves texture. Rinse in a colander under cold water until the water runs clear.
Q: Can I make this dairy-free?
A: Absolutely. Use a plant-based shredded cheese or omit cheese and add sliced avocado and a squeeze of lime after baking.
Q: How can I make the enchiladas gluten-free?
A: Use corn tortillas (most are naturally gluten-free). Check enchilada sauce labels for hidden gluten or choose a certified gluten-free brand.
Q: Can I prepare this ahead for meal prep?
A: Yes. Make the filling up to 2 days ahead and keep it refrigerated. Assemble and bake when ready. You can also assemble and freeze for longer storage.
Q: Will the tortillas get soggy?
A: A good balance of sauce matters. Pour enough sauce to coat but not drown the tortillas. Warming the tortillas and baking uncovered at the end helps manage texture.
Conclusion
This vegetarian black bean enchilada recipe is an easy, flavorful meal you can make any night of the week. The filling is hearty and comforting, the sauce adds tang and heat, and the melted cheese brings everything together. Try the recipe as written or use one of the tasty variations to suit your mood. For another trusted take and extra tips, check out Veggie Black Bean Enchiladas – Cookie and Kate. Enjoy baking, and savor the warm, cheesy goodness as you share it with family or friends.
Print
Vegetarian Black Bean Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These vegetarian black bean enchiladas are warm, cozy, and full of bright flavors, featuring a savory filling of beans, corn, and cheese topped with enchilada sauce.
Ingredients
- 8 corn tortillas
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or fresh)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). Warm the corn tortillas in a dry skillet or microwave.
- In a bowl, combine black beans, corn, cumin, chili powder, salt, and pepper.
- Heat oil in a skillet, sauté onion until soft, add garlic, then the bean mixture, cooking for about 5 minutes.
- Fill each tortilla with the mixture, roll them up, and place seam-side down in a baking dish. Pour sauce over and top with cheese, then bake for 20-25 minutes.
Notes
These values are estimates based on typical ingredient sizes. Actual nutrition will vary with brands and exact portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5g
- Sodium: 455mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 16.5g
- Cholesterol: 30mg
