Black Bean Enchiladas

Vegetarian black bean enchiladas in a white casserole dish

Black Bean Enchiladas - Easy Homemade Recipe

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.

Course Main Course

Cuisine American, Mexican

Diet Vegetarian

Keyword Black Bean Enchiladas, Vegetarian Enchiladas

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 532kcal

Author Katie Trant

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

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

US Customary - Metric

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