If you love hearty, colorful, and flavor-packed meals that just happen to be vegetarian, then these Veggie and Black Bean Enchiladas will absolutely win your heart. A medley of tender sautéed vegetables and black beans is wrapped up in tortillas, smothered in rich enchilada sauce, and baked until the cheese is gloriously melted and bubbly. Whether you’re feeding a family, meal prepping for the week, or looking for a meatless comfort food classic, this dish brings restaurant-quality taste to your own kitchen. It’s the kind of recipe you’ll crave again and again!
Ingredients You’ll Need
The beauty of Veggie and Black Bean Enchiladas is in their simplicity—each ingredient brings something special to the table, whether it’s a burst of color, a pop of flavor, or a satisfying bite. Here’s what you’ll need to make this irresistible meal:
- Olive oil: Adds richness and helps the veggies soften perfectly without sticking.
- Onion: Provides a sweet, aromatic base that deepens the flavor of the filling.
- Garlic: Infuses the dish with a warm, savory aroma and just the right amount of zing.
- Red bell pepper: Brings sweetness and a vibrant pop of color to every bite.
- Zucchini: Adds a tender, mild texture that soaks up all the delicious seasonings.
- Corn kernels: Sweet and juicy, corn gives an extra layer of flavor and a little crunch.
- Black beans: The star protein source—hearty, creamy, and so satisfying.
- Ground cumin: Brings a toasty, earthy warmth that’s signature in Mexican-inspired dishes.
- Chili powder: Adds gentle heat and a punch of deep, smoky flavor.
- Smoked paprika: Enhances the filling with a subtle smokiness that makes it irresistible.
- Salt and pepper: Essential for bringing all the flavors together and balancing the dish.
- Enchilada sauce: Rich, tangy, and the absolute soul of these enchiladas—store-bought or homemade both work great!
- Flour or corn tortillas: The cozy wrappers that hold all the goodness inside—choose whichever you love most.
- Shredded cheese: Melts to bubbly, golden perfection on top—cheddar, Monterey Jack, or a blend are all fantastic.
- Chopped cilantro and sour cream (optional): Bright, fresh garnishes that make every plate pop.
How to Make Veggie and Black Bean Enchiladas
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish—this not only prevents sticking but also helps the enchiladas soak up all that delicious sauce along the edges.
Step 2: Sauté the Veggies
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 2–3 minutes until it’s soft and translucent. Stir in the minced garlic, red bell pepper, and zucchini, letting everything mingle and sizzle together for another 5 minutes until the veggies are just tender and fragrant.
Step 3: Spice It Up and Add the Beans
Next, toss in the corn kernels and black beans, then sprinkle over the cumin, chili powder, smoked paprika, and a generous pinch of salt and pepper. Stir well so every bite gets a touch of spice and smoky flavor, and cook for 2–3 more minutes until everything is heated through and perfectly seasoned.
Step 4: Assemble the Enchiladas
Pour about ½ cup of enchilada sauce into the bottom of your baking dish and spread it out evenly. Then, take each tortilla and scoop a few tablespoons of the veggie and black bean mixture down the center. Sprinkle with a little cheese, roll up snugly, and place seam-side down in the dish. Repeat with the remaining tortillas and filling, tucking each one side-by-side like a cozy row of flavor-packed parcels.
Step 5: Top and Bake
Once all the enchiladas are nestled in the dish, pour the rest of the enchilada sauce evenly over the top. Sprinkle with the remaining cheese—don’t be shy! Cover the dish with foil and bake for 20 minutes to let everything meld together, then uncover and bake for another 10 minutes until the cheese is melted and bubbling with golden spots.
Step 6: Garnish and Serve
Let your Veggie and Black Bean Enchiladas cool for a few minutes before topping with a generous handful of chopped cilantro and dollops of sour cream. This little rest helps them set and makes serving a breeze.
How to Serve Veggie and Black Bean Enchiladas
Garnishes
The right garnishes can make your Veggie and Black Bean Enchiladas truly standout. A flutter of fresh chopped cilantro adds brightness, while a spoonful of cool sour cream balances the gentle heat. Try a squeeze of lime or a scattering of thinly sliced green onions for an extra pop of freshness—these tiny touches make every bite feel special.
Side Dishes
While these enchiladas are a complete meal on their own, they’re even more festive with the right sides. Think fluffy cilantro-lime rice, a simple green salad with avocado, or a bowl of creamy guacamole with crisp tortilla chips. These sides bring color, texture, and even more flavor to your table, making dinner a true occasion.
Creative Ways to Present
If you’re hosting or just want to impress, serve your Veggie and Black Bean Enchiladas in individual baking dishes for a restaurant-style presentation. Or, slice them into bite-sized pieces and arrange on a platter for a fun appetizer at parties. Layered with extra sauce and cheese, they even make a fantastic enchilada casserole for potlucks—so many ways to make this dish your own!
Make Ahead and Storage
Storing Leftovers
Leftover Veggie and Black Bean Enchiladas keep beautifully in the fridge. Simply transfer any extras to an airtight container and store for up to 4 days. They actually taste even better the next day as the flavors get a chance to meld!
Freezing
If you want to get ahead on meal prep, these enchiladas freeze like a dream. Assemble them up to the baking step, wrap tightly in foil, and freeze for up to 3 months. You can also freeze leftovers after baking—just be sure they’re cooled completely before wrapping and freezing.
Reheating
To reheat, cover and bake in a 350°F (175°C) oven until warmed through, or microwave individual portions for 2–3 minutes. If reheating from frozen, let them thaw overnight in the fridge for best results, then bake as usual, adding extra sauce or cheese if you like.
FAQs
Can I make Veggie and Black Bean Enchiladas vegan?
Absolutely! Just use your favorite plant-based cheese or skip the cheese entirely and top with creamy avocado slices or a drizzle of vegan sour cream. The filling itself is naturally vegan and full of flavor.
Are corn or flour tortillas better for this recipe?
It’s totally up to your taste and dietary needs. Corn tortillas are more traditional and offer a deeper flavor, while flour tortillas are softer and easier to roll. Both work beautifully in Veggie and Black Bean Enchiladas!
What vegetables can I add or substitute?
This recipe is super flexible! Feel free to add spinach, mushrooms, sweet potato, or any other veggie you love. Just sauté them along with the other vegetables for a delicious twist.
How do I make homemade enchilada sauce?
You can whip up a simple enchilada sauce by simmering tomato sauce with garlic, chili powder, cumin, and a pinch of oregano. There are lots of quick recipes online, or you can use your favorite store-bought brand for convenience.
Can I prepare Veggie and Black Bean Enchiladas ahead of time?
Definitely! Assemble the enchiladas, cover, and refrigerate up to a day in advance. When you’re ready to eat, just bake as directed—simple, stress-free, and perfect for busy days or entertaining.
Final Thoughts
I can’t wait for you to try these Veggie and Black Bean Enchiladas—they’re the kind of dish that makes dinnertime feel like a celebration. Whether you’re new to vegetarian cooking or simply love bold, comforting flavors, this recipe brings everyone to the table with a smile. Enjoy every cheesy, saucy bite!
Print
Veggie and Black Bean Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Delicious and hearty Veggie and Black Bean Enchiladas filled with sautéed vegetables, black beans, and a blend of spices, topped with melted cheese and enchilada sauce. Perfect for a flavorful vegetarian Mexican-inspired meal that’s easy to prepare and sure to satisfy.
Ingredients
Vegetable Mixture
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Assembly
- 2 cups enchilada sauce (store-bought or homemade)
- 8 small flour or corn tortillas
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
Garnish (optional)
- Chopped cilantro
- Sour cream
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 2–3 minutes until softened. Stir in minced garlic, diced red bell pepper, and zucchini, sautéing for an additional 5 minutes until vegetables are tender.
- Add Beans and Spices: Mix in corn kernels, rinsed black beans, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2–3 more minutes, stirring well, until heated through and flavors blend.
- Assemble Enchiladas: Spread ½ cup of enchilada sauce evenly on the bottom of the prepared baking dish. Spoon a few tablespoons of the veggie and black bean mixture into each tortilla, sprinkle a small amount of cheese on top, then roll up tightly. Place each rolled tortilla seam-side down in the baking dish. Repeat until all tortillas are filled and placed in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining shredded cheese to cover the top evenly.
- Bake: Cover the dish with foil to keep moisture in and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and lightly browned.
- Garnish and Serve: Allow the enchiladas to cool for a few minutes before garnishing with chopped cilantro. Serve with sour cream if desired for added creaminess and flavor.
Notes
- Add spinach, mushrooms, or sweet potato to the filling for more vegetable variety and nutrition.
- For added heat, stir in diced jalapeños or chipotle peppers in adobo sauce to the vegetable mixture.
- Leftovers reheat well and can be frozen either before or after baking for convenient meal prep.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 390
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
