Making black bean enchiladas at home is so easy! All you need is a handful of pantry staples and just over 30 minutes to make this flavorful vegetarian meal.
- diet-friendly: vegetarian, vegan optional, soy-free and nut-free
- quick & easy to make in just over 30 minutes
- easy to customize using whatever pantry staples you have on hand
- budget-friendly: total recipe costs just over $10 for 5 servings
What you'll need
- Black beans: You can use canned beans or black beans cooked from dry. One 15 ounce can of black beans yields 1.5-1.75 cups of cooked black 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 also 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 hit the sweet spot. They're not so big that you're eating more tortilla than filling and they're not so small that filling falls out the sides. Choose whole wheat tortillas for a healthier spin, or go the traditional route with white flour tortillas.
- Cheese: Monterey jack or cheddar are my go-to cheeses. You can easily make this recipe vegan by omitting the cheese or replacing with a meltable vegan cheese.
- Red enchilada sauce: Choose a can of enchilada sauce that's at least 16 ounces (2 cups). Choose mild, medium or hot depending on desired heat level.
Step by step instructions
Step 1: Sauté the red onion and bell pepper until softened.
Step 2: Add the garlic and jalapeno and sauté until aromatic.
Step 3: Add the frozen corn, black beans, ½ cup of the enchilada sauce, and the seasonings. Simmer until the corn is completely thawed.
Step 4: Spread 1 cup of enchilada sauce in a 9x13 inch baking dish.
Step 5: Assemble the enchiladas. Add ½ cup of filling to the center of a 9" tortilla. Roll up the tortilla into a cylinder, then add to the baking dish with the fold down.
Step 6: Pour the remaining ½ cup of enchilada sauce on top of the rolled tortillas.
Step 7: Sprinkle with cheese and bake for 15-18 minutes at 350 F, or until the cheese is melted and the enchiladas are heated through.
Recipe FAQ and expert tips
- Baking dish: I use a 9x13 casserole dish for this recipe. 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.
- Optional add-ins: Have extra frozen or cooked veggies on hand? Throw them in while simmering the frozen corn and simmer until cooked. Get creative with broccoli, roasted sweet potatoes, 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 enchiladas with a side of fresh black bean salad or enjoy on their own topped with avocado, cilantro, pickled onions and salsa.
I haven't tested this myself but you should be able to use gluten-free flour tortillas. Corn tortillas won't work because they are too small.
Sure! I haven't made this recipe with green enchilada sauce but only the flavor should be affected.
Keep refrigerated for up to 4-5 days for best quality. Reheat individual portions in the microwave in about 2 minutes.
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.
Yes! 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.
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Vegetarian Black Bean Enchiladas
- 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
- 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.
- Enchilada sauce: Choose mild, medium or hot red enchilada sauce based on your spice preference.
- 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.
- Storage and reheating: Keep refrigerated for up to 4-5 days for best quality. Reheat individual portions in the microwave in about 2 minutes.
- 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.
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.