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5 from 4 votes

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.
Prep Time20 mins
Cook Time35 mins
55 mins
Course: Main Course
Cuisine: Mexican, plant based, vegan
Keyword: Easy Enchiladas, Vegan Enchiladas
Servings: 8 enchiladas
Calories: 381kcal

Ingredients

  • 1/2 Tbsp. olive or avocado oil (7 ml)
  • 1 medium white or yellow onion chopped
  • 1 large zucchini chopped
  • 1 red bell pepper chopped
  • 3/4 tsp. cumin
  • 1/4 tsp cinnamon
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 c. fresh or frozen corn
  • 1 can black beans drained and rinsed
  • 1 1/2 c. shredded or grated vegan cheese divided (I like Follow Your Heart brand)
  • 8 to 10 ounces of pre-made Enchilada sauce + more as desired
  • 8 eight-inch wheat or regular flour tortillas (corn tortillas would work, as well!)
  • (Optional garnish) A small handful of fresh Cilantro or Parsley roughly chopped

Instructions

  • 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.
  • Add the spices, salt, pepper, corn, and beans and sauté just until warmed through; about one minute.
  • Lastly, remove from heat and add 1/3 cup of the shredded cheese. Stir to combine.
  • Lightly grease the sides and bottom of a 9x13 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.
    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 the tips 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!

Notes

  • 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, butternut squash, 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.

Nutrition

Calories: 381kcal | Carbohydrates: 54g | Protein: 11g | Fat: 14g