Easy Vegetarian Black Bean Enchiladas
These enchiladas are a hearty Mexican-inspired vegetarian dish made with black beans, veggies, and melty cheese, wrapped in soft tortillas and topped with a delicious homemade or store-bought enchilada sauce. They’re wholesome, full of flavor, and easy to make on a weeknight!
⏱️ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the Enchiladas Filling:
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 bell pepper (red or yellow), diced
1 small zucchini, diced (optional but adds texture)
1 can (400 g) black beans, drained and rinsed
1 tsp ground cumin
½ tsp smoked paprika
½ tsp chili powder (optional or adjust to taste)
Salt and black pepper, to taste
½ cup sweet corn kernels (fresh or frozen)
1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
8 small tortillas (corn or flour)
For the Enchilada Sauce (quick version):
1 ½ cups tomato sauce or passata
1 tbsp olive oil
1 tsp ground cumin
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste
1 tsp honey or maple syrup (balances acidity)
Toppings (optional but delicious):
Fresh cilantro, chopped
Avocado slices or guacamole
Sour cream or Greek yogurt
Lime wedges
Instructions
1. Prepare the Sauce (if making homemade)
In a small saucepan, heat olive oil over medium heat.
Add tomato sauce, cumin, paprika, garlic powder, onion powder, salt, and honey.
Simmer for 5 minutes, stirring occasionally. Set aside.
2. Cook the Filling
Heat olive oil in a large skillet over medium heat.
Add onion and garlic; sauté for 2 minutes until fragrant.
Add bell pepper, zucchini, and corn; cook for 3–4 minutes until slightly tender.
Stir in black beans, cumin, paprika, chili powder, salt, and pepper.
Cook for another 2 minutes, then remove from heat.
Mix in half of the shredded cheese.
3. Assemble the Enchiladas
Preheat oven to 190°C (375°F).
Spread ½ cup of enchilada sauce over the bottom of a baking dish.
Spoon about ¼ cup of filling into each tortilla, roll it up, and place seam-side down in the dish.
Pour the remaining sauce evenly over the top and sprinkle with the rest of the cheese.
4. Bake
Cover with foil and bake for 15 minutes.
Remove foil and bake another 8–10 minutes, until cheese is melted and bubbly.
5. Serve
Garnish with cilantro, avocado, lime wedges, or a dollop of yogurt/sour cream.
Serve warm and enjoy!
Notes & Tips
Make it vegan: Use dairy-free cheese and vegan yogurt or skip cheese altogether.
Add greens: Toss in spinach or kale with the filling.
Make ahead: Assemble and refrigerate (without baking) for up to 24 hours.
Freezer friendly: Freeze before baking; thaw overnight and bake as usual.
Frequently asked questions FAQs
Q: Can I use kidney beans or pinto beans instead?
Yes! Any mild, soft bean works great in place of black beans.
Q: Can I make this without an oven?
Yes — you can layer the tortillas and filling like a casserole and cook on the stovetop with a lid for 10–12 minutes on low heat.
Q: What sides go best?
Try with Spanish rice, corn salad, or simple guacamole and chips.
Nutritional Information
Calories: 370 kcal
Protein: 16 g
Fat: 13 g
Carbohydrates: 46 g
Fiber: 10 g
Sugars: 6 g