Veggie black bean enchiladas are a delicious and satisfying dish that brings together hearty black beans, fresh vegetables, and bold Mexican flavors, all wrapped in soft tortillas and smothered in enchilada sauce.
This recipe is perfect for vegetarians or anyone looking for a wholesome, plant-based meal that doesn’t skimp on flavor. Packed with fiber, protein, and nutrients, these enchiladas make an excellent weeknight dinner or a dish for entertaining friends and family.
1. Veggie Black Bean Enchiladas Recipe
Ingredients
For the Veggie Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced (any color)
- 1 small zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
- 1/2 teaspoon ground coriander (optional)
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro (optional, for garnish)
For the Enchiladas
- 8 small flour or corn tortillas (6-8 inches in diameter)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 1 small can (4 oz) diced green chilies (optional, for extra flavor)
- 1/4 cup sliced green onions (optional, for garnish)
Optional Toppings
- Sliced avocado or guacamole
- Sour cream or Greek yogurt
- Sliced jalapeños
- Additional fresh cilantro
- Lime wedges
Instructions
Step 1. Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2. Sauté the Vegetables
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the bell pepper, zucchini, and corn. Cook the vegetables for about 5-6 minutes until they are tender but still slightly crisp.
Step 3. Add the Black Beans and Spices
Add the drained black beans to the skillet along with the ground cumin, chili powder, smoked paprika, and ground coriander (if using). Season with salt and pepper to taste. Stir everything together and cook for another 2-3 minutes to allow the spices to blend with the vegetables and beans.
Remove the pan from heat and stir in fresh cilantro if desired.
Step 4. Warm the Tortillas
To make the tortillas more pliable and easier to roll, warm them in a dry skillet over medium heat for about 30 seconds per side or wrap them in a damp paper towel and microwave for 20-30 seconds. This will prevent them from cracking when you roll the enchiladas.
Step 5. Assemble the Enchiladas
Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of the greased baking dish. Take one tortilla and spoon about 1/4 cup of the veggie black bean filling onto the center of the tortilla. Sprinkle a little shredded cheese on top of the filling, if desired.
Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, lining them up snugly in the dish.
Step 6. Top with Sauce and Cheese
Once all the enchiladas are assembled, pour the remaining enchilada sauce evenly over the top of the rolled tortillas, making sure they are fully covered. Sprinkle the remaining shredded cheese over the top of the sauce.
For extra flavor, you can also sprinkle a can of diced green chilies over the cheese.
Step 7. Bake the Enchiladas
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for another 5-10 minutes until the cheese is melted and bubbling and the edges of the enchiladas are lightly golden.
Step 8. Garnish and Serve
Once the enchiladas are done baking, remove them from the oven and let them cool for a few minutes. Garnish with sliced green onions, fresh cilantro, or any of your favorite toppings like avocado, sour cream, or sliced jalapeños.
2. Tips for Perfect Veggie Black Bean Enchiladas
Use Fresh or Frozen Vegetables: You can use fresh vegetables for the filling, but frozen vegetables like corn or bell peppers work just as well and can save time. Just make sure to thaw and drain frozen vegetables before adding them to the skillet to prevent excess moisture.
Choose Your Tortilla Wisely: Both corn and flour tortillas work for enchiladas, but they offer different textures. Corn tortillas provide a more traditional, slightly firmer bite, while flour tortillas have a softer, more pliable texture. Whichever you choose, warming the tortillas before rolling them is key to preventing cracking.
Homemade Enchilada Sauce: Store-bought enchilada sauce is convenient, but making your own is easy and allows you to control the flavor and spice level. A simple homemade enchilada sauce can be made with tomato sauce, chili powder, garlic, cumin, and a splash of broth.
Customize the Filling: Feel free to get creative with the vegetable filling. Besides black beans and corn, you can add mushrooms, spinach, sweet potatoes, or butternut squash. The goal is to have a filling that’s hearty, flavorful, and packed with nutritious veggies.
Make Ahead and Freeze: These enchiladas are perfect for meal prep. You can assemble the enchiladas ahead of time, cover them tightly, and store them in the refrigerator for up to 2 days before baking. To freeze, assemble the enchiladas (without baking), cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed, adding an additional 10-15 minutes to the cooking time if needed.
3. Recipe Variations
Spicy Enchiladas: For those who love heat, add more diced jalapeños or chipotle peppers to the veggie filling. You can also use a spicy enchilada sauce or sprinkle crushed red pepper flakes over the top before baking.
Cheesy Enchiladas: If you’re a cheese lover, increase the amount of cheese in the filling and on top of the enchiladas. A blend of cheddar, Monterey Jack, and queso fresco can add extra richness.
Vegan Enchiladas: To make these enchiladas vegan, simply omit or replace the cheese with a dairy-free alternative. Vegan cheese melts nicely and pairs well with the enchilada sauce. Also, ensure the tortillas are free of lard or other animal products.
Green Enchiladas: Instead of red enchilada sauce, try using green enchilada sauce (salsa verde) for a tangy and slightly spicier flavor. You can also add roasted tomatillos to the filling for extra depth.
These veggie black bean enchiladas are a crowd-pleaser, combining the flavors of traditional Mexican cuisine with the wholesome goodness of vegetables and beans.
Easy to make and customizable to suit different tastes, these enchiladas are perfect for a weeknight dinner or a festive gathering. With a flavorful filling, gooey cheese, and the zesty punch of enchilada sauce, this dish will quickly become a favorite in your meal rotation.
