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    Home » Recipes » Dinner Recipes

    Vegetarian Black Bean Enchiladas

    Published: Feb 26, 2021 · Modified: Mar 10, 2022 by Cassidy Reeser · This post may contain affiliate links.

    7.0K shares
    jump to recipe

    These vegetarian black bean enchiladas are so easy to make and are packed with bell peppers, sweet corn, onions, and red enchilada sauce. These are a great option for anyone who is new to eating plant-based.

    Overhead view of enchiladas in glass casserole dish topped with avocado and cilantro.
    Table of Contents hide
    1 Recipe features
    2 Ingredients and substitutions
    3 Steps to make enchiladas
    4 Expert tips
    5 FAQ
    6 Enchilada storage
    7 Looking for more vegetarian dinner ideas?
    8 📖 Recipe
    9 Vegetarian Black Bean Enchiladas

    Recipe features

    • Dietary-features: Vegetarian, vegan-optional, soy-free and nut-free.
    • Quick & easy: These enchiladas are ready just over 30 minutes using pantry staples and a few fresh vegetables.
    • Healthy and balanced: Filled with plant-based protein and fiber from black beans, bell peppers, corn, and onions.
    • Great for beginners: These vegetarian enchiladas are a great meatless option if you are new to plant-based meals. The filling is versatile and the seasonings, veggies, and beans can all be adjusted to your preference.

    These black bean enchiladas are in regular rotation at my house because they are budget-friendly and can even be frozen for later.

    You'll love this recipe if you like my black bean quinoa casserole or enchilada casserole recipe.

    Ingredients and substitutions

    Labeled ingredients used to make enchiladas.
    • Black beans: You can use canned beans or black beans cooked from dry. One 15 ounce can of black beans yields 1 and ½ cups of beans. Alternately, you can use white beans, kidney beans, or whatever cooked bean you have on hand.
    • Red bell pepper: Sweet bell peppers are packed with Vitamin C and add color to the enchilada filling. You can use yellow, orange, or green bell pepper.
    • Frozen sweet corn adds a lightly sweet crunch to these enchiladas. Canned, drained sweet corn works as well.
    • Red onion and garlic: Onion and garlic bring the flavor to these enchiladas! Sweet or white onions work well too.
    • Tortillas: 9-inch tortillas are the perfect size for enchiladas. Choose whole wheat tortillas for a healthier spin, or go the traditional route with white flour tortillas.
    • Shredded: Monterey jack or cheddar are my go-to cheeses. You can easily make vegan enchiladas by omitting the cheese or replacing with a meltable vegan cheese.
    • Red enchilada sauce: Choose a can of store bought enchilada sauce that's at least 16 ounces (2 cups). Choose mild, medium or hot depending on desired heat level. Or make your own homemade enchilada sauce.

    Steps to make enchiladas

    Steps 1 through 4 to make enchiladas.
    1. Saute veggies: Sauté the red onion and bell pepper until softened.

    2. Add aromatics: Add the garlic and jalapeno and sauté until aromatic.

    3. Add remaining filling ingredients: Add the frozen corn, black beans, ½ cup of the enchilada sauce, and the seasonings. Simmer until the corn is completely thawed.

    4. Spread 1 cup of enchilada sauce in a 9x13 inch baking dish.

    Steps 5 through 7 to make enchiladas.

    5. Assemble the enchiladas. Add ½ cup of filling to the center of a 9" tortilla. Roll up the tortilla into a cylinder, then place the enchilada in the baking dish seam side down.

    6. Pour the remaining ½ cup of enchilada sauce on top of the rolled tortillas.

    7. Sprinkle with cheese and bake for 15-18 minutes at 350 F, or until the cheese is melted and the black bean enchiladas are heated through.

    Overhead view of enchiladas topped with sliced avocado and cilantro.

    Expert tips

    • Baking dish: I use a 9x13 casserole dish to make vegetarian enchiladas. You need to use a dish that is at least 9 inches wide, but you can always rotate the enchiladas if you need more space.
    • Warming up flour tortillas in the microwave makes them easier to roll.
    • Optional add-ins: Have extra frozen or cooked veggies on hand? Throw them in while simmering the frozen corn. Get creative with broccoli, roasted sweet potatoes, butternut squash, or mushrooms. Fajita veggies would also go really well in here.
    • Extra protein: You can add vegan tempeh taco meat, tofu chorizo, or an extra can of beans for extra protein.
    • Serving ideas: Serve the black bean enchiladas with a side of fresh black bean salad or enjoy on their own topped with avocado, sour cream, cilantro, pickled onions, and salsa.

    FAQ

    Can I make these gluten-free?

    I haven't tried making gluten-free enchiladas but it should work with gluten-free flour tortillas. I don't recommend using corn tortillas because they are too small.

    Can I use green enchilada sauce instead of red sauce?

    Sure! I haven't made this recipe with green enchilada sauce but only the flavor should be affected.

    Can I make these in advance?

    The vegetarian enchilada filling can be made up to 48 hours in advance. I don't recommend assembling the enchiladas in advance because they may become soggy in the fridge.

    Can I make these enchiladas vegan?

    Yes, this recipe can easily be made vegan by using vegan shredded cheese in place of traditional cheese.

    Enchilada storage

    • Fridge: Keep refrigerated for up to 4-5 days for best quality.
    • Freezing: Enchiladas freeze well. You can cover the entire casserole dish tightly with foil and freeze it or freeze individual portions in freezer-safe containers. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
    • Reheating in the oven: Heat the oven to 350 degrees. Place the entire casserole dish, uncovered, in the oven and bake for 15-20 minutes, or until the enchiladas are heated through.
    • Reheating in the microwave: Reheat individual enchiladas in the microwave in about 2 minutes. Time will vary depending on the strength of your microwave.
    Enchilada on a white plate with purple tortilla chips.

    Looking for more vegetarian dinner ideas?

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    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    📖 Recipe

    Overhead view of enchiladas in glass casserole dish topped with avocado and cilantro
    Print Recipe
    5 from 7 votes

    Vegetarian Black Bean Enchiladas

    These vegetarian black bean enchiladas are filled with peppers, onions, and corn and topped with shredded cheese. They're perfect for a weeknight meal or meal prep lunches.
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Servings: 5 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium red bell pepper diced
    • 1 small red onion diced
    • ¼ teaspoon salt
    • 3 cloves garlic minced
    • 1 small jalapeño  minced (optional)
    • 2 cups (16 ounces) red enchilada sauce, divided see note #1
    • 1 cup frozen corn
    • 1 can (15 ounces) black beans drained and rinsed
    • 1 teaspoon cumin
    • ½ teaspoon chili powder
    • 1 tablespoon lime juice from ~½ lime
    • 5 9" flour tortillas
    • 1 and ½ cups shredded Monterey jack or cheddar cheese
    • cilantro, avocado, salsa, additional lime wedges for topping

    Instructions

    • Preheat the oven to 350 degrees F.
    • In a medium pan, heat 1 tablespoon olive oil over medium-high heat. Add bell pepper and red onions and sprinkle with salt. Sauté for 6-8 minutes, until onion is translucent. 
    • Add garlic and jalapeño and sauté 1 minute more, until aromatic.
    • Add the ½ cup enchilada sauce, frozen corn, black beans, chili powder, cumin and lime juice. Cook over medium until the corn is defrosted, about 4-5 minutes. 
    • Spread 1 cup of enchilada sauce into a 9x13 inch or similarly sized casserole dish. 
    • To make the enchiladas: Add a heaping ½ cup of the black bean filling to a tortilla and roll up tightly. Line up the enchiladas in the glass dish with the fold down.
    • Spread remaining ½ cup enchilada sauce, or additional black bean filling, on top of the enchiladas.
    • Sprinkle with 1 and ½ cups of cheese. Bake, uncovered, on the middle rack for 15-18 minutes at 350F, or until the cheese is melted.
    • Remove from the oven let rest for 5 minutes. Serve topped with diced avocado, cilantro, salsa and additional lime wedges. 

    Video

    Notes

    1. Enchilada sauce: Choose mild, medium or hot red enchilada sauce based on your spice preference.
    2. Freezing instructions: You can cover the entire casserole dish tightly with foil and freeze it or freeze individual portions in freezer-safe containers. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
    3. Storage and reheating: Keep refrigerated for up to 4-5 days for best quality. Reheat individual portions in the microwave in about 2 minutes.
    4. To reheat in the oven: Heat the oven to 350 degrees. Place the entire casserole dish, uncovered, in the oven and bake for 15-20 minutes, or until the enchiladas are heated through.

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    Serving: 1enchiladaCalories: 457kcalCarbohydrates: 57gProtein: 22gFat: 17gSaturated Fat: 8gCholesterol: 36mgSodium: 1374mgPotassium: 589mgFiber: 12gSugar: 10gVitamin A: 1828IUVitamin C: 41mgCalcium: 316mgIron: 4mg

    This recipe was first shared January 19, 2019. It was updated on February 26, 2021 with new photos, a video and new tips. The recipe remains the same.

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    7.0K shares

    Reader Interactions

    Comments

    1. Victoria

      March 14, 2023 at 7:33 pm

      So easy and tasty!

      Reply
    2. Hallie

      October 13, 2020 at 2:40 pm

      This is my favorite recipe! I make it for guests or just to meal prep & it never disappoints. Have passed on to multiple others 🙂

      Reply
      • Cassidy Reeser

        October 13, 2020 at 9:45 pm

        That’s so great to hear! Thank you 🙂

        Reply
    3. Linda

      September 04, 2020 at 9:11 pm

      So delicious!!! My favorite enchiladas ever!

      Reply
      • Cassidy Reeser

        September 05, 2020 at 9:04 am

        Thanks so much!

        Reply
    4. Shannon

      June 07, 2019 at 10:36 pm

      So good!! My meat loving husband could not believe how good this we’re and that they didn’t contain meat. Followed recipe pretty much exact, but I did add a can of drained diced green chili’s. Highly suggest this meal especially for meatless Monday or new vegetarians. Wow!!

      Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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