These vegetarian black bean enchiladas are made using simple, inexpensive ingredients. They’re perfect for meal prep lunches or as a 30 minute weeknight dinner.
I’m sharing this recipe because I want to show that you can have a tasty dinner on the table in just 30 minutes using healthy, inexpensive ingredients. Seriously, the cost to make this recipe (which yields 5 servings) is under $10!
Not to mention, these black bean enchiladas are super customizable. Don’t have black beans on hand? That’s fine, use a can of kidney beans. Vegan or dairy-free? Omit the cheese, or substitute for melty vegan cheese. Looking for an extra spicy dish? Throw in a diced jalapeno! The options are endless.
Aside from being easy to make, these black bean enchiladas have all the good stuff: protein from the black beans and cheese, fiber from veggies to help you stay full, and carbohydrates for fuel. All rolled up into one little, slightly messy, package!
How to customize these black bean enchiladas
Enchiladas are an ideal last-minute, pantry-raiding meal. All you need is a few key ingredients (tortillas, beans, and enchilada sauce) and whatever veggies you have on hand to make these enchiladas.
- 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. Alternately, use a yellow, orange or green bell pepper.
- Frozen sweet corn: Frozen corn is a great ingredient to keep on hand. It 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.
- Seasonings: Lime juice, cumin and chili powder. A little seasoning goes a long way with these pantry staples. Fresh cilantro is a great topping for enchiladas.
- Tortillas: 9-inch tortillas hit the sweet spot. They’re not so big that you’re eating more tortilla than filling (as with a 12″ tortillla) and they’re not so small that filling falls out the sides (as with a 6 inch). 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 veganize this recipe 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.
- Optional veggies: 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.
How to make enchiladas
- Start by making the black bean filling. Saute the red onion and bell pepper until softened. Add the garlic and saute until aromatic.
- Add the frozen corn, black beans, 1/2 cup of the enchilada sauce, and the seasonings. Simmer until the corn is cooked.
- Spread 1 cup of enchilada sauce in a 9×13 inch baking dish.
- Assemble the enchiladas. Add 1/2 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.
- Sprinkle with cheese and remaining enchilada sauce and bake for 15-18 minutes at 350 F, or until the cheese is melty and the enchiladas are heated through.
Perfect for meal prep lunches or dinner
I think these refried black beans would go SO well in these enchiladas. Or amp up the flavor and protein with this vegan chorizo. Serve the enchiladas with a side of fresh black bean salad or enjoy on their own topped with avocado and cilantro.
This recipe is also great for 5 days of lunch meal prep. Yes, enchiladas are super messy (embrace it!), but enchiladas reheat well in the microwave or oven and make a great lunch for one.
You can also freeze the enchiladas individually and enjoy as a grab-and-go meal.
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Vegetarian Black Bean Enchiladas
- 1 can (15 ounces) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- 1/2 cup red onion, diced
- 1/4 teaspoon salt
- 3 cloves garlic, minced
- 1 cup frozen corn
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- juice from 1/2 lime
- 2 cups (16 ounces) red enchilada sauce, divided
- 5 9" flour tortillas
- 1 cup shredded Monterey jack or cheddar cheese
- Preheat the oven to 350 degrees F.
- In a medium pan, heat 1 tablespoon olive oil over medium heat. Sprinkle bell pepper and red onions with salt and saute for 6 minutes, until onion is translucent. Add garlic and saute 1 minute more, until aromatic.
- Add the frozen corn, black beans, 1/2 cup enchilada sauce, chili powder, cumin and lime juice. Heat over medium low until the corn is defrosted, about 4-5 minutes.
- Spread1 cup of enchilada sauce into a 9x13 inch or similarly sized casserole dish.
- To make the enchiladas: Add 1/2 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 1/2 cup enchilada sauce, or additional black bean filling, on top of the enchiladas. Sprinkle with 1 cup of cheese.
- Bake for 15-18 minutes at 350 F, or until the cheese is melted.
- Top with diced avocado, cilantro, and additional lime juice.