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These delicious Easy Black Bean Veggie Enchiladas are so unbelievably satisfying and flavorful. They’re fancy enough to serve at a party but simple enough to make for a weeknight dinner at home. Bonus: These enchiladas can be made in advance – just assemble and freeze or refrigerate, and then 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 and baked with deliciously savory ingredients and then topped with tomato-y enchilada sauce and any other toppings of choice. 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 for our Christmas Eve dinner this past year. They’re super colorful, flavorful and festive, and everyone absolutely loved them (even the meat-eaters in the family!).

Why this Recipe Works

These entirely plant-based / vegan enchiladas make the perfect main dish to serve to both the meat eaters and the plant-based folks in your life! Everyone will walk away with full bellies and happy tastebuds.
These enchiladas can easily be made gluten free by using corn tortillas instead of flour.
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 allow them to warm to room temperature on the counter before baking in the oven.
The tortillas are loaded with perfectly seasoned black beans and hearty veggies, so the enchiladas are a meal all on their own. But they also pair well with your favorite Mexican-inspired side dishes, such as rice and Caesar salad.

How to Make Easy Black Bean Veggie Enchiladas

Preheat your oven to 400°F/200°C.
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.

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

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

Lastly, turn off the heat and fold in just 1/3 cup of the shredded cheese.
Lightly grease the sides and bottom of a 9×13 casserole pan. Then, add about 1/4-1/3 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.

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

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.

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

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

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

Top Tips for Making This Recipe

Wheat tortillas that are soft to the touch are what I use for this recipe, but you can absolutely use regular flour or corn tortillas, if you’d like.
Not a fan of the vegetables in this recipe? Feel free to replace them with other veggies of your choice such as carrots, broccoli, cauliflower, spinach, mushrooms, etc. Just be sure to chop them all into similar sized pieces.
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. If you like your enchiladas extra “saucy”, pick up extra sauce and add as desired.

Frequently Asked Questions

What other vegetables can you use to make veggie enchiladas?

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.

What can you use instead of cheese for enchiladas?

I use shredded vegan cheddar cheese to make this recipe. However, you can skip the cheese and leave your enchiladas entirely cheese-less. Fresh guacamole or your favorite vegan sour cream would both make lovely toppings instead.

What should you serve with enchiladas?

These enchiladas are so filling that we usually serve them with something light, like a nice green or Caesar 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.

How do you make ahead and freeze vegan black bean enchiladas?

Assemble the enchiladas in a freezer-safe baking pan but do not bake them just yet. Place two layers of plastic wrap across the top and freeze. The day you plan to serve the enchiladas, allow them to warm to room temperature (slightly cool is fine) before placing in the oven to bake.

No one will ever know they weren’t assembled that very day, I promise!

How long do leftovers last?

Baked leftover enchiladas will keep well for up to 5 days in the refrigerator. Be sure to store them in an airtight container.

Easy Black Bean Veggie Enchiladas