back
to top

Easy Black Bean Veggie Enchiladas

Jump to Recipe Print Recipe
5 from 1 vote

These delicious Easy Black Bean Veggie Enchiladas are so unbelievably delicious and comforting.  They’re fancy enough to serve at a party but easy enough to make for a weeknight dinner at home! Bonus: These enchiladas can be made in advance – just heat and serve when you’re ready for them.

Vegan Black Bean Enchiladas on a red plate

Enchiladas are so good, aren’t they? Warm tortillas filled with the delicious ingredients of your choice, and then topped with enchilada sauce and perhaps some non-dairy cheese. Honestly, what’s not to love!?

On that note, I have to say – this recipe is a real winner. It’s so good that I actually made these enchiladas for my family as a pre-Christmas dinner, Christmas lunch this past year! They’re super colorful and flavorful, and everyone loved them.

Why this Recipe Works:

  • These enchiladas make the perfect main dish to serve to both the meat eaters and the plant-based folks in your life!
  • The added bonus is this: you can completely assemble them several days ahead of time and store them in your fridge or freezer until you need them. Just save the baking part until you’re ready to serve.  No one will ever know they weren’t assembled that very day, I promise!

These enchiladas are so filling, that we usually serve them with something light, like a nice green salad. But, if it’s a special occasion or we want a heartier meal, I’ll also make my Celebration Rice and Beans!  These also go great with my Blueberry Margaritas.

Looking for other delicious Mexican inspired dishes? Then you have to try my:

Can I Swap Out The Types of Vegetables?

  • Yes, absolutely! Feel free to get creative. I can see mushrooms, broccoli or carrots working nicely in this recipe. Ultimately, all that matters is that you end up with 5-6 cups of vegetables total, before cooking.

How to Make Easy Black Bean Veggie Enchiladas:

1. Preheat your oven to 400°.

2. In a large frying pan or skillet, heat the oil over medium-high heat for about 30 seconds.

3. Then, add your onion, zucchini and bell pepper and sauté until slightly soft, about 5 minutes.

Chopped onion, zucchini, and red bell pepper cooking in pan on stove

4. Add the spices, salt, pepper, corn, and beans and sauté just until warmed through; about one minute.

All vegetables and spices mixed together cooking in a pan on the stove

5. Lastly, add 1/3 cup of the shredded cheese and stir to combine.

6. Lightly grease the sides and bottom of a 9×13 casserole pan. Then, add about 1/4 cup of enchilada sauce and spread it to create a thin layer over the entire bottom of the pan.

7. Next, let’s assemble the enchiladas! Using a 1/2 measuring cup, add a rounded 1/2 cup of the veg/bean mixture down the center (in a row) of one tortilla.

Vegetable and bean mixture atop a flat tortilla

Then, tightly fold in the left side of the tortilla…

Left side of the tortilla folded over the veggie and bean mixture

…And then the right side. Lightly flatten with your hand to help keep it together.

Whole tortilla folded over the veggie and bean mixture

Then, gently transfer the enchilada to the casserole dish and lay it seam side down on the very left side of the casserole dish.

8. Repeat this process with the remaining 7 tortillas, pushing each one to the left to make sure there’s room for all 8.

9. Drizzle the remaining enchilada sauce over the top of the rolled enchiladas, keeping the tips dry, if possible.  Then, sprinkle the remaining cheese over the top, as well.

All rolled enchiladas in a pan with sauce and cheese on top

10. Bake for about 25 minutes in your preheated oven, or until lightly browned and the cheese is mostly (if not entirely melted). You can always pop it under a broiler for 30 seconds if you want the cheese even more melted.  The meltability all depends on the brand of vegan cheese.

11. Allow the enchiladas to sit out on the counter for 5-10 minutes before serving. In the meantime, roughly chop a handful of fresh cilantro or parsley and sprinkle it over the top, if you like.

I hope you LOVE these enchiladas as much as we do!

Baked enchiladas with parsley on top

Top Tips for Making Easy Black Bean Veggie Enchiladas:

  • Wheat or whole grain tortillas are what I use for this recipe, but you can absolutely use corn if you’d like.
  • Not a fan of the vegetables in this recipe? Feel free to replace with other veggies of your choice such as carrots, broccoli, cauliflower, spinach, mushrooms, butternut squash, etc.
  • I like using a pre-made enchilada sauce for this recipe to keep it super simple. I like THIS kind, which has a medium spice level.

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!

Easy Black Bean Veggie Enchiladas 

These Easy Black Bean Veggie Enchiladas are so delicious and comforting. They're fancy enough to serve at a party but easy enough for a weeknight at home! Bonus: They can be made way in advance.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican, plant based, vegan
Keyword: Easy Enchiladas, Vegan Enchiladas
Prep Time: 20 minutes
Cook Time: 35 minutes
55 minutes
Servings: 8 enchiladas

Ingredients

  • 1/2 TB Olive or Avocado Oil
  • 1 Red Bell Pepper chopped
  • 1 medium White or Yellow Onion chopped
  • 1 large Zucchini chopped
  • 1 cup Fresh or Frozen Corn
  • 1 can Black Beans drained and rinsed
  • 3/4 tsp. Cumin
  • 1/4 tsp Cinnamon
  • 3/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 1/2 cups Shredded or Grated Vegan Cheese divided
  • 8 to 10 ounces of Pre-made Enchilada sauce
  • 8 eight-inch Wheat or Whole Grain Tortillas (but corn would work, as well!)
  • (Optional garnish) A small handful of fresh Cilantro or Parsley roughly chopped

Instructions

  • Preheat your oven to 400°
  • In a large frying pan or skillet, heat the oil over medium high heat for about 30 seconds.
  • Then, add your onion, zucchini and bell pepper and sauté until slightly soft, about 5 minutes.
  • Add the spices, salt, pepper, corn, and beans and sauté just until warmed through; about one minute.
  • Lastly, add 1/3 cup of the shredded cheese and stir to combine.
  • Lightly grease the sides and bottom of a 9x13 casserole pan. Then, add about 1/4 cup of enchilada sauce and spread it to create a thin layer over the entire bottom of the pan.
  • Next, let’s assemble the enchiladas! Using a 1/2 measuring cup, add a rounded 1/2 cup of the veg/bean mixture down the center (in a row) of one tortilla.
    Then, tightly fold in the left side of the tortilla...
    And then the right side. Lightly flatten with your hand to help keep it together.
    Then, gently transfer the enchilada to the casserole dish and lay it seam side down on the very left side of the casserole dish.
  • Repeat this process with the remaining 7 tortillas, pushing each one to the left to make sure there’s room for all 8.
  • Drizzle the remaining enchilada sauce over the top of the rolled enchiladas, keeping the tips dry, if possible.  Then, sprinkle the remaining cheese over the top, as well.
  • Bake for about 25 minutes in your preheated oven, or until lightly browned and the cheese is mostly (if not entirely melted). You can always pop it under a broiler for 30 seconds if you want the cheese even more melted.  The meltability all depends on the brand of vegan cheese.
  • Allow the enchiladas to sit out for 5-10 minutes before serving. In the meantime, roughly chop a handful of fresh cilantro or parsley and sprinkle it over the top, if you like!

Notes

  • I find that wheat or whole grain tortillas work best for this recipe, but you can absolutely use corn if you'd like.
  • Not a fan of the veggies in this recipe? Feel free to replace with other veggies of your choice such as carrots, broccoli, cauliflower, spinach, mushrooms, butternut squash, etc. 
  • I like using a pre-made Enchilada sauce for this recipe to keep it super simple. I like THIS kind, which has a medium spice level.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

 

print recipe

Don’t Miss a Recipe!

Get all my recipes in your inbox when you sign up below.

Privacy Policy

Comments

Melissa Mantooth

5 stars
I love, love, love these!! So colorful and delicious! Used corn tortillas since I have Celiac Disease.

Reply

Audrey Dunham

So happy to see this – I love them, too! Thank you so much for the kind words. Corn tortillas are definitely a great option!

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.