These vegetarian black bean enchiladas are cozy, colorful, and full of smoky, savory flavor. Corn tortillas wrap a hearty mix of black beans, sweet corn, sautéed peppers and onions, warm spices, and melted cheese. The oven bakes them until the sauce is fragrant and the cheese is bubbly and lightly golden. They smell like cumin and roasted peppers, taste rich and comforting, and have a pleasing mix of soft filling and tender tortilla edges.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 640 kcal
- Protein: 27 g
- Carbohydrates: 89 g
- Fat: 29 g
- Fiber: 16 g
- Sugar: 5 g
- Sodium: 650 mg
Why Make This Vegetarian Black Bean Enchiladas
These enchiladas are quick, satisfying, and family-friendly. They come together with pantry staples and canned beans, so you can make a warm meal any night. The filling is hearty and protein-rich, and the spices give a comforting, slightly smoky kick. They work for weeknight dinners, meal prep, or casual dinner parties. Leftovers reheat well, and they freeze nicely for busy days.
How to Make Vegetarian Black Bean Enchiladas
This recipe uses simple steps: prepare the dish, sauté the vegetables, mix the filling, roll the enchiladas, and bake until the sauce is fragrant and the cheese is bubbly. Follow the steps below for best results and check the expert tips for small tricks that make a big difference.
Ingredients:
- 8 corn tortillas
- 2 cans black beans, drained and rinsed
- 1 cup corn
- 1 cup diced bell peppers
- 1 cup chopped onion
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can enchilada sauce
- 2 teaspoons cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for cooking
Directions:
Step 1: Preparation
Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and spread a thin layer of enchilada sauce across the bottom so the tortillas do not stick and the filling stays moist.
Step 2: Mixing
In a large bowl, combine the drained and rinsed black beans, corn, cumin, chili powder, salt, and pepper. Set this bowl near the stove so you can add the sautéed vegetables when they are ready.
Step 3: Cooking
In a skillet, heat a splash of olive oil over medium heat. Sauté the chopped onion and diced bell peppers until they are soft and fragrant, about 5–7 minutes. Add the sautéed vegetables to the bean and corn mixture and stir until everything is evenly coated with spices.
Step 4: Finishing
Fill each tortilla with about 1/6 to 1/4 cup of the bean mixture, roll it up tightly, and place seam side down in the prepared baking dish. Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the shredded cheese evenly on top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes until the cheese is bubbly and lightly golden. Serve hot with toppings like sliced avocado, sour cream, cilantro, or lime wedges.
How to Serve Vegetarian Black Bean Enchiladas
Serve these enchiladas hot from the oven. Top with creamy avocado or a dollop of sour cream to balance spices. Add fresh cilantro, chopped green onions, or a squeeze of lime for brightness. For a full meal, serve with a simple green salad, lime-cilantro rice, or pickled red onions. These enchiladas also work well for buffet-style serving—keep warm in a low oven.
How to Store Vegetarian Black Bean Enchiladas
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat portions in the microwave or cover with foil and warm in a 350°F (175°C) oven until heated through.
- Freezer: Freeze unbaked or baked enchiladas in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before baking (if unbaked) or reheat from thawed. To reheat frozen baked enchiladas, cover with foil and bake at 350°F (175°C) for about 25–35 minutes until warmed through.
- Tip: If you freeze unbaked enchiladas, flash-freeze them on a tray first so they hold their shape, then transfer to a bag or container.
Expert Tips for Perfect Vegetarian Black Bean Enchiladas
- Warm the tortillas briefly in a dry skillet or microwave (wrapped in a damp towel) so they bend without cracking.
- Rinse canned beans well to reduce sodium and improve flavor.
- Sauté onions and peppers until slightly caramelized for a sweeter, deeper flavor.
- Use low-sodium enchilada sauce if you watch salt; adjust salt at the end.
- For creaminess, mix a few tablespoons of sour cream or crema into the filling.
- To keep enchiladas from becoming soggy, drain any excess liquid from the bean mixture and avoid overfilling the tortillas.
- For extra texture, add a handful of chopped roasted pepitas or a sprinkle of cotija cheese after baking.
Delicious Variations
- Vegan: Use dairy-free cheese or skip the cheese and top with a cashew crema. Use olive oil or a vegan butter for sautéing.
- Spicy: Add diced jalapeño to the sauté or stir in a chipotle in adobo for smoky heat.
- Greens boost: Mix chopped spinach or kale into the filling for extra color and nutrients.
- Sweet potato black bean: Add roasted cubed sweet potato for a sweet, hearty twist.
- Green enchilada sauce: Swap red enchilada sauce for salsa verde and top with queso fresco.
Frequently Asked Questions
Q: Can I use flour tortillas instead of corn?
A: Yes. Flour tortillas are softer and easier to roll for some people. They change the texture and add more tender chew. Corn tortillas give a more authentic taste and a firmer bite.
Q: Can I use dry beans instead of canned?
A: Yes. Soak and cook dry black beans until tender, then use the same amount by weight or volume (about 2.5 to 3 cups cooked beans). Using cooked beans reduces sodium and can improve flavor.
Q: How do I make this recipe ahead for a party?
A: Assemble the enchiladas in the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if baking straight from cold. Alternatively, assemble and freeze for longer storage.
Q: Can I make this gluten-free?
A: Yes. Use certified gluten-free corn tortillas and ensure your enchilada sauce and spices are gluten-free. Most corn tortillas are naturally gluten-free.
Q: How can I reduce the sodium in this dish?
A: Use low-sodium or homemade enchilada sauce, rinse canned beans thoroughly, and choose a low-sodium cheese or use less cheese. Taste before adding extra salt.
Q: Will these enchiladas be soggy if I skip the sauce on the bottom?
A: The thin sauce layer helps prevent sticking and adds moisture. If you skip it, brush the baking dish with a thin coat of oil and slightly warm the tortillas before rolling to reduce sogginess.
Q: How do I reheat leftovers so they stay crisp?
A: Reheat in a 350°F (175°C) oven uncovered for about 10–15 minutes to crisp the edges. Microwaving will warm them fast but soften the tortilla.
Conclusion
These Vegetarian Black Bean Enchiladas are a simple, tasty weeknight winner—filled with warm spices, melty cheese, and satisfying beans. They smell inviting, taste rich, and hold up well for leftovers or freezing. If you want more ideas and a similar take on veggie enchiladas, check this helpful version at Veggie Black Bean Enchiladas – Cookie and Kate. Give the recipe a try—small swaps like different cheeses or added veggies make it your own. Enjoy!
