These Easy Black Bean Enchiladas are loaded with tasty veggies, protein-packed black beans, and deliciously melty cheese. Zippy red enchilada sauce is poured down the middle of the pan for tender saucy centers and crisp-edged enchiladas. Perfect for meal prep and freezer friendly to boot, these vegetarian enchiladas are a family favorite.
Let's get on the enchilada train!
Ok friends, all aboard!! The enchilada train is leaving the station and we're heading straight for Flavortown!
Black Bean Enchiladas are one of those classic vegetarian dishes that will please everyone at the table, no matter their diet. A zippy red enchilada sauce is poured over veggie-and-bean stuffed tortillas. And, of course, there’s plenty of cheese too. The enchilada centers are tender and saucy, and the edges are deliciously crispy. I love this stuff.
Are you sensing a pattern? We love easy and healthy recipes with black beans here on HNL. Of course, my favorite thing about these black bean enchiladas is that they’re a stellar dinner for a family—this recipe makes a lot, and you can get a head start on the recipe to make it doable for a weeknight, or even make the whole shebang in advance and just pop it in the oven. These babies are perfect for make-ahead dinners!
And listen, I make my own enchilada sauce because I do not live in a hotbed of good Mexican ingredients, but you can absolutely skip that step and use your favorite jarred enchilada sauce instead. There's no shame in that game.
Alrighty, let's go!
Let's Make Black Bean Enchiladas Together!
You'll find specific instructions in the printable recipe card below, but for now, let's walk through it together, step by step.
Step 1: Make the enchilada sauce (or not!)
Listen, you really can just go to the store and pick up a couple of jars of your favorite enchilada sauce. I support you. However, if you do decide to make it with me, you'll see how easy and delicious it is.
All you need is oil, flour, chili powder, ground cumin, garlic powder, dried oregano (preferably Mexican oregano), and tomato paste.
Everything gets whisked together and then simmers until a nice sauce forms. We're finishing it with a l'il squeeze of lemon juice for some zing!
Step 2: Sauté the veggies
Warm the olive oil in a large, heavy-bottomed skillet set over medium-high heat. Add the onion and sauté until it’s translucent, stirring frequently.
Stir in the diced pepper and zucchini. Sauté for 3-5 minutes more, or until the vegetables are heated through. Add the corn, stir in the salt and spices, and remove the pan from the heat.
Step 3: Add the beans
We're also going to be adding the green onions and minced cilantro now. And, once the mixture has cooled slightly, stir in about ⅔ of the cheese, along with ½ a cup of enchilada sauce.
Step 4: Fill the tortillas
First things first, you're going to ladle about 1 cup of enchilada sauce into the bottom of a large baking dish.
Then, scoop about ½ cup of the black bean mixture into the center of a tortilla. Roll the enchilada, then place it seam-side down in the baking dish. Repeat with the remaining filling and tortillas.
Step 5: cover and bake
Pour the remaining sauce over the top of the enchiladas; for crispy edges, pour the sauce down the center. Trust me on this one. You want the crispy edges. Sprinkle the remaining cheese over the top.
Cover the baking dish with aluminum foil and bake for 30 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
Step 6: Enjoyyyyyyyy!!!
Friends, we have arrived. It's time to dig into these ridiculously good vegetarian enchiladas. Don't hold back on the toppings! Live your best life!
Black Bean Enchiladas - Easy Homemade Recipe
Ingredients
Enchilada Sauce
- 4 tablespoons extra virgin olive oil
- 4 tablespoons all-purpose flour
- 4 teaspoons chili powder*
- 1 ½ teaspoons ground cumin
- ¾ teaspoon garlic powder
- ½ teaspoon dried oregano preferably Mexican oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 Tablespoons tomato paste
- 3 cups vegetable broth
- 2 teaspoons freshly squeezed lemon juice
Black Bean Enchiladas
- 2 Tablespoons extra virgin olive oil
- 1 small yellow onion diced
- 1 small zucchini diced (2 cups diced zucchini)
- 1 large green pepper diced (1 cup diced pepper)
- 1 cup corn kernels I used frozen
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano preferably Mexican oregano
- ½ teaspoon chili powder
- 2 14-ounce cans black beans drained and rinsed (or 3 cups cooked black beans)
- 3 green onions sliced
- ½ bunch cilantro minced
- 12 ounces sharp cheddar grated
- 3 cups enchilada sauce one recipe of the above sauce = 3 cups
- 12 medium flour tortillas
Instructions
Make the enchilada sauce:
- Start by measuring all of your ingredients so you can have them at hand when you start cooking - this comes together really quickly.
- Heat the olive oil over medium-high heat in a heavy-bottomed saucepan until the oil shimmers.4 tablespoons extra virgin olive oil
- Add the flour and spices, and whisk for about one minute, until fragrant.4 tablespoons all-purpose flour, 4 teaspoons chili powder*, 1 ½ teaspoons ground cumin, ¾ teaspoon garlic powder, ½ teaspoon dried oregano
- Stir in the tomato paste, and then whisk in the broth, bit by bit, whisking constantly to remove any lumps.3 Tablespoons tomato paste, 3 cups vegetable broth
- Bring the mixture to a simmer, and cook, whisking frequently, for about 5 minutes, until the sauce has thickened.
- Whisk in the lemon juice, and season with salt, and plenty of freshly ground pepper.½ teaspoon salt, 2 teaspoons freshly squeezed lemon juice, ¼ teaspoon freshly ground black pepper
- Remove from the heat, and set aside to cool while you prepare the enchiladas.
Make the Black Bean Enchiladas:
- Pre-heat your oven to 200°C / 400°F.
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat.2 Tablespoons extra virgin olive oil
- Add the onion, and sauté, stirring frequently, until the onion is just translucent - about 3 minutes.1 small yellow onion
- Add the diced pepper and zucchini, and sauté for 3-5 minutes more, until the vegetables are heated through.1 small zucchini, 1 large green pepper
- Add the corn, and sauté for 1-2 minutes more, to heat the corn through.1 cup corn kernels
- Add salt and spices, and stir to combine well. Remove from the heat.1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon chili powder
- Add the drained black beans, sliced green onion, and minced cilantro. Stir to combine well.2 14-ounce cans black beans, 3 green onions, ½ bunch cilantro
- Add about ⅔ of the cheese (8 ounces) to the bean mixture, along with ½ a cup of enchilada sauce. Stir to combine well, taste, and adjust seasonings if necessary.12 ounces sharp cheddar, 3 cups enchilada sauce
- Ladle about 1 cup of enchilada sauce into the bottom of a large baking dish.*3 cups enchilada sauce
- Scoop about ½ cup of filling into the center of a tortilla. Roll the enchilada, and then place it seam-side down in the baking dish.12 medium flour tortillas
- Repeat with remaining filling and tortillas.
- Pour the remaining sauce over the top of the enchiladas. I like to pour it down the center of the dish so that the edges get crispy.3 cups enchilada sauce
- Sprinkle the remaining cheese over the top.12 ounces sharp cheddar
- Cover with foil, and bake for 30 minutes, until the cheese is melted and the sauce is bubbling around the edges.
Notes
- Nutrition values are an estimate only.
- I get 12-14 enchiladas out of this recipe. I find that I can fit 8-10 into a 9x13 baking dish, so I usually split it between two dishes. I’ll put 8 in a rectangular baking dish, and an additional 4-5 into a 9x9 square.
- The enchilada sauce recipe will give you the exact amount you need for this recipe, but you can absolutely use your favorite jarred enchilada sauce if you prefer
- Proceed carefully with chili powder! If you’re very sensitive to heat or you know your chili powder is on the spicy side, you can cut this amount in half, or more.
Nutrition
❗️Tips for the Best Enchiladas
Use two pans if needed. I usually get 12-14 enchiladas out of this recipe. I find that I can fit 8-10 into a 9x13 baking dish, so I usually split it between two dishes. I’ll put 8 in a rectangular baking dish, and an additional 4-5 into a 9x9 square.
Adjust the heat to your preferences. Proceed carefully with the chili powder. If you’re sensitive to heat or you know your chili powder is on the spicy side, you can cut this amount in half, or more. (Like your enchiladas spicier? You can add some cayenne or diced jalapeños for extra kick.)
Have a mise en place. That’s the fancy way of saying that you should measure all of your ingredients so you can have them at hand when you start cooking. This recipe comes together really quickly.
Warm the tortillas if they’re brittle. Flour tortillas tend to be much more pliable than corn tortillas, but if yours seem to be tearing as you roll, you can warm them in a dry skillet before adding the filling.
Make them your own. You can absolutely switch up this filling based on what you have on hand. Pinto beans, roasted sweet potatoes, butternut squash, poblano peppers, and green chiles all make for tasty vegetarian enchiladas.
Meal Prep Tips
To get a head start on this recipe, you can make either the enchilada sauce or the black bean filling up to 3 days ahead of time. Or make both and have everything ready to go! You can also assemble the black bean enchiladas up to the point of baking—store them covered in the refrigerator for up to 1 day or freeze for up to 3 months. I like to freeze my black bean enchiladas in two's, which are the perfect size for a packed lunch or a meal for one.
How to Store and Reheat Leftovers
Store leftover black bean enchiladas in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
If you’ve frozen the enchiladas, thaw them in the refrigerator before reheating. Reheat in the oven at 350ºF until warmed through or in the microwave.
Heather says
Wow, this looks delicious, and so easy! I love the option to make ahead and just throw in the oven on a busy evening. We're not bell pepper fans, so I think I'll take the advice to swap in squash or sweet potatoes (or I was thinking shredded carrots) and some pickled jalapeños to spiff up the filling instead.
Thanks, Nutrition Lady!
Katie Trant says
Hi Heather, you could also use extra zucchini in place of the bell peppers. Sweet potato would be tasty and has a similar sweetness to the peppers. Let me know if you try them!
Marie says
Yummm! Such a great recipe. The whole family loved these.
Katie Trant says
Yay! I'm so glad you enjoyed these as much as we do, Marie!