When we crave Mexican food, we often make these quick and easy Vegetarian black bean enchiladas recipe. They are my kid’s favorite and a regular on the meal plan and weeknight dinner menu.
These meatless enchiladas are easy, simple, and meal prep-friendly. You can assemble these ahead of time, and bake them just before serving making them suitable for quick weeknight dinners, large gatherings, and parties too! If you love Vegetarian Mexican food, check out my Vegetable Quesadilla and Vegetarian Nachos.
About Black Bean Enchiladas
An Enchilada is a popular Mexican-inspired dish that typically consists of a rolled tortilla filled with various ingredients, such as meat, beans, cheese, or vegetables. The filled tortilla is then topped with an enchilada sauce and cheese and baked until the cheesy is melted and bubbly. You can also dip the tortilla in the sauce, then place the filling and roll it. Vegetarian black bean enchiladas replace traditional meat with hearty black beans as the main protein source. I like adding lots of veggies and cheese to mine to make it a nutritious, satisfying, and comforting meal.
Recipe Ingredients
Vegetables: I’ve used bell pepper, zucchini, yellow squash, and corn. You can also use sweet potatoes, butternut squash, spinach, and broccoli.
Beans: I use canned black beans but you can use pinto or red kidney beans too.
Aromatics and Seasonings: Onion, garlic, salt, pepper, oregano, cumin, chili powder, lime juice, and cilantro.
Tortillas: Traditionally, Enchiladas use corn tortillas but I prefer flour tortillas for my vegetarian enchiladas.
Red Enchilada Sauce: Use homemade enchilada sauce or your favorite brand of store-bought enchilada sauce.
Cheese: I use a Mexican cheese blend of Monterey Jack, Medium Cheddar, Queso Quesadilla, and Asadero Cheese. you can use pepper jack cheese too.
Toppings: Last but not least, serve it with your favorite toppings, we like sour cream, cilantro, chopped avocado, and bell pepper (optional).
How To Make Black Bean Enchiladas (Stepwise Photos)
Make the vegetarian black bean filling
1 - Heat oil in a pan on medium heat. Add the garlic, and saute for 30 seconds. Then add the onions and cook till the onions turn translucent. 2 - Stir in the veggies - red and green bell pepper, zucchini, yellow squash. Mix well. Cook till veggies are almost cooked. 3 - Stir in the spices - oregano, cumin, red chili powder, taco seasoning, salt, and pepper. Mix well and cook for another minute. 4 - Then add black beans and corn. Cook for another 5 minutes (covered) and finish it with lime juice and cilantro. Mix well and keep aside. Roughly divide the filling into 6-8 portions (as per tortillas) The delicious black bean filling is ready! This can be made in advance and stored in the refrigerator covered.
Assemble vegetarian enchiladas
5 - Preheat the oven to 350°F. Warm each tortilla for 10 seconds per side or microwave them all together for about 15-20 seconds approximately. To assemble the enchiladas, take one tortilla, and spread a tablespoon of sauce on one side (this is optional and can be skipped). 6 and 7 - Place one portion of the black bean mixture and top it with 1-2 tablespoons of cheese. 8 - Roll the tortillas tightly to close. 9 - Pour ¼ cup of the enchilada sauce into a 9×13 baking dish, and spread it to coat the bottom of the dish (skip if making ahead). 10 - Place the filled and rolled tortilla seam-side down in the baking dish. 11 - Repeat until all the tortillas are complete. Then pour the enchilada sauce over the rolled tortillas. 12 - Sprinkle a generous amount of cheese. Bake uncovered for 15-20 minutes or until the cheese has melted and is bubbly. Best-ever Vegetarian Enchiladas are ready. Enjoy!!
Serving suggestions
Vegetarian black bean enchiladas are a complete meal in itself so I usually serve it on its own with a side of salsa, sour cream, and guacamole.
Alternately you can drizzle some sour cream on top and garnish with some red bell pepper and avocado just before serving.
You can also pair it with black beans and Mexican rice on the side for that restaurant-style meal.
Meal Prepping
To meal prep, make the filling and enchilada sauce over the weekend and store them in airtight containers in the refrigerator. The tortilla can be filled and rolled a day or night in advance and refrigerated. Don’t add sauce to the bottom of the pan. When ready to eat, top it with sauce and cheese and bake.
Storage Suggestion
Leftover enchiladas can be stored covered in the refrigerator for up to a week or frozen for up to 3 months (airtight to prevent freezer burn). To reheat, bake in a preheated oven at 350°F for 10-15 mins (refrigerated) and 25-30 mins (frozen) or until heated through. Cover with aluminum foil to prevent the top from browning.
Recipe Tips
You can use beans and veggies of choice. Preferably cut them in the same size to match the beans. The filling can be adjusted as per choice. I like the bean and veggies combination, but you can do it with all veggies, all beans, or even meat like chicken. Corn or flour tortillas can be used. I have used flour tortillas. You can use homemade Red Enchilada Sauce or your favorite store-bought enchilada sauce. For vegan black bean enchiladas, skip the cheese and they will still taste delicious. Top it with some extra avocado for that creaminess or use a non-dairy shredded cheese. To make it gluten-free enchiladas, use gluten-free tortillas and sauce.
More Easy Mexican Recipes
Hope you enjoy these Vegetarian Black Bean Enchiladas!! If you give this recipe a try, please rate it by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
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