Vegetarian Black Bean And Cheese Enchiladas Recipe
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Indulge in these Vegetarian Black Bean and Cheese Enchiladas, a delightful twist on classic enchiladas! This recipe combines hearty black beans, tender corn, and melty cheese wrapped in soft corn tortillas, all smothered in a rich tomato sauce. Perfect for weeknight dinners or gatherings, these enchiladas are an easy, flavorful choice for anyone craving a meatless Mexican dish.
These vegetarian black bean enchiladas are mouthwatering! They taste like the ones in a Mexican restaurant!
Why You’ll Love Vegetarian Black Bean And Cheese Enchiladas
- These enchiladas are packed with bold Mexican flavors, thanks to ingredients like chili powder, cumin, and fresh cilantro.
- They’re incredibly satisfying, with black beans and cheese creating a rich, hearty filling that’s deliciously creamy and filling.
- This recipe is perfect for meal prep—make a big batch, and you’ll have tasty leftovers or freezer-friendly meals ready whenever you need them.
- It’s an easy way to enjoy a vegetarian meal without missing any flavor or texture, making it ideal for both vegetarians and meat-lovers alike.
- You can customize these enchiladas with your favorite toppings like guacamole, salsa, or sour cream, making each serving just as you like it.
This enchiladas recipe is a great one-dish vegetarian recipe. I also make authentic meat enchiladas recipe with ground meat, but this version of enchiladas uses black beans and corn instead of meat. The result is just as filling as the meat version and just as tasty! Even the meat eaters love this meatless vegetarian enchiladas recipe!
Ingredients For Vegetarian Black Bean And Cheese Enchiladas
- Corn Tortillas – Soft and perfect for rolling; corn tortillas hold up well to the filling and sauce.
- Onion – Adds a savory base flavor when sautéed; enhances the overall taste of the filling.
- Black Beans – Provides a hearty texture and protein, making these enchiladas filling and satisfying.
- Garlic – Adds a fragrant, robust flavor to the filling mixture.
- Frozen Corn – A touch of sweetness and texture; the corn pairs well with the black beans and cheese.
- Cilantro – Fresh cilantro adds brightness and enhances the Mexican flavors in the dish.
- Cheddar Cheese – Melts beautifully, adding creaminess and a slight sharpness to balance the dish.
- Tomato Sauce – Adds moisture and a tangy flavor, creating a delicious base for the enchilada sauce.
- Chili Powder – Brings a mild heat and smoky flavor; essential for that classic enchilada taste.
- Ground Cumin – Earthy and warm, cumin enhances the depth of the flavors.
- Oil – Used for sautéing the onions; helps infuse flavors into the filling.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
In fact, when I made the vegetarian enchiladas for the first time, my family didn’t even notice that these enchiladas were different from the beef version that I normally make :) That’s because enchiladas are so full of flavor from the spices, tomato sauce and cheese that the meat flavor is never very pronounced. Try this vegetarian enchiladas recipe – I am sure you won’t miss the meat!
As you can see on the picture above, I love to serve these Mexican enchiladas with bowl of guac! I’ve got a great Mexican guacamole recipe for you – this is the only guacamole recipe you’ll ever need :)
Kitchen Tools You Need To Make Vegetarian Black Bean And Cheese Enchiladas
- Measuring Cups and Spoons – For accurate measurement of ingredients like spices and tomato sauce.
- Non-stick Frying Pan – Used to sauté the onion and prepare the black bean filling.
- Potato Masher – Helps break up the black beans to create a textured filling.
- 9×13 Baking Dish – The perfect size to fit all 12 enchiladas in a single layer for even baking.
- Microwave – Used to warm the tortillas, making them easier to roll without cracking.
These black bean enchiladas are also freezer-friendly – you can freeze the whole thing pre-assembled in a baking dish and bake for 1 hour at 350F straight from frozen. Or you can freeze it cooked – just cut into individual serving slices and freeze in ziploc bags, and thaw in microwave when ready to eat. It’s so nice to have yummy Mexican food stashed in your freezer!
How To Make Vegetarian Black Bean Enchiladas Step By Step
First you need to make a filling for enchiladas. Fry the onion in a frying pan, then add the black beans and mash them a few times with a potato masher:
Then add corn:
Then add tomato sauce, shredded cheese, cilantro, chili powder and cumin and cook for 5 minutes:
Next you need to assemble the enchiladas. Put 1/2 cup of tomato sauce on the bottom of the 9×13 baking dish:
Then warm corn tortillas in a microwave, 3 or 4 at a time:
Put the filling in each tortilla, roll them into rolls and put in a baking dish:
9×13 baking dish is a perfect size for 12 enchiladas:
Pour the remaining tomato sauce on top of enchiladas:
Sprinkle enchiladas with shredded cheese:
Then bake for 30 minutes and enjoy!
Serving Suggestions
- Serve these enchiladas with a side of guacamole or sour cream to add creaminess and a fresh flavor contrast.
- Pair with a light Mexican corn salad for added texture and sweetness.
- Garnish with fresh cilantro, diced avocado, or a sprinkle of green onions for a colorful presentation.
- Add a side of Mexican rice or refried beans for a more filling meal.
- For a hint of heat, drizzle some hot sauce like sriracha or add a few slices of roasted jalapeño on top.
Tips For Success
- Warm the Tortillas: Warming the corn tortillas in the microwave makes them easier to roll without cracking. Wrap them in a damp paper towel and heat them in small batches for 30 seconds for flexibility.
- Don’t Over-Mash the Beans: Lightly mash the black beans to create a blend of textures in the filling. This helps keep the filling chunky and prevents it from becoming too mushy.
- Evenly Spread the Sauce: Spreading a little tomato sauce on the bottom of the baking dish helps keep the enchiladas moist and prevents them from sticking. It also adds an extra layer of flavor to the dish.
- Use Fresh Cheese: Shredding your own cheese from a block melts better than pre-shredded cheese, which often contains additives that prevent smooth melting.
- Assemble Ahead: These enchiladas can be assembled ahead of time and refrigerated for a few hours. Just bake them a bit longer if they’re cold from the fridge.
- Freezer-Friendly Option: You can freeze the enchiladas before baking for a convenient meal. Just bake straight from frozen at 350°F for about 1 hour.
- Customize the Heat Level: For spicier enchiladas, add chopped jalapeños or increase the chili powder in the filling.
Variations And Substitutions
- Make It Vegan: Replace the cheddar cheese with a dairy-free cheese alternative, and make sure your tortillas are vegan-friendly. This keeps the enchiladas flavorful and satisfying without any animal products.
- Add Extra Veggies: To add more texture and nutrition, consider adding chopped bell peppers, zucchini, or spinach to the filling. Sauté them with the onions for extra flavor.
- Swap the Beans: If you don’t have black beans, you can substitute them with pinto beans or kidney beans, which both offer a similar texture and taste.
- Try Flour Tortillas: While corn tortillas are traditional, you can use small flour tortillas for a softer, slightly different texture. Just note that flour tortillas will add a slightly different flavor and may absorb more sauce.
- Make It Spicy: Add a diced jalapeño or a pinch of cayenne pepper to the filling for a little kick. You can also use pepper jack cheese instead of cheddar for an extra layer of spice.
- Different Cheese Options: Try using Monterey Jack, queso fresco, or a blend of Mexican cheeses for a unique flavor twist. These cheeses melt well and add a creamy finish to the enchiladas.
- Add Protein: For more protein, consider adding some crumbled tofu or tempeh to the filling. This keeps it vegetarian-friendly while giving it an extra protein boost.
Storage and Reheating
- Refrigeration: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. They reheat well and maintain their flavor.
- Freezing: To freeze, assemble the enchiladas in the baking dish but don’t bake them. Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. You can also freeze individual portions by wrapping each one in plastic wrap and placing them in a freezer-safe container.
- Reheating: For refrigerated enchiladas, reheat in the microwave on a microwave-safe plate for about 2 minutes or until heated through. For frozen enchiladas, bake directly from frozen at 350°F for about 1 hour, or thaw overnight in the refrigerator and bake at 375°F for 30 minutes.
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can use small flour tortillas if you prefer a softer texture. Just keep in mind that flour tortillas may soak up more of the sauce, which can slightly alter the texture of the dish.
How can I make these enchiladas spicier?
To increase the spice level, add diced jalapeños or serrano peppers to the filling. You can also use a spicier cheese like pepper jack or sprinkle some cayenne pepper into the filling for added heat.
Are these enchiladas gluten-free?
Yes, as long as you use corn tortillas and ensure that all other ingredients (like the tomato sauce and spices) are gluten-free, these enchiladas will be gluten-free. Always double-check ingredient labels to be sure.
Can I make this recipe ahead of time?
Absolutely! You can assemble the enchiladas and refrigerate them for a few hours before baking. If they’re cold from the fridge, just bake them a bit longer to make sure they’re heated through.
What are some good toppings for these enchiladas?
Popular toppings include guacamole, sour cream, fresh salsa, chopped cilantro, green onions, or diced avocado. These toppings add freshness and extra flavor to the enchiladas.
If you like these vegetarian black bean enchiladas, you will also love these easy Mexican recipes:
Mexican Corn Salad – yummy yummy, this cheesy spicy corn salad is irresistible!
Mexican Hot Chocolate – so rich and smooth, its like a liquid chocolate in a cup with cinnamon and spices!
Mexican Chicken Fajitas – super easy 15-minute one-pan dinner, healthy too!
Flour Tortillas From Scratch – these are so good! You’ll want to eat them all up, hot from the griddle!
Baked Tacos – this is a perfect way to make tacos for a crowd!
Vegetarian Black Bean Enchiladas
Recipe Video
Ingredients
- 12 corn tortillas
- 1 onion chopped
- 2 cans black beans drained and rinsed, 15oz can each
- 4 garlic cloves minced
- 12 oz frozen corn thawed
- 1 bunch cilantro chopped
- 8 oz shredded cheddar cheese
- 24 oz tomato sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tbsp oil
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Non-stick Frying pan
- 9x13 Baking dish
- Microwave
Instructions
- Preheat the oven to 375F.
- Heat the oil in a non-stick frying pan over medium-high heat.
- Add the onion and cook, stirring occasionally, for 5 minutes.
- Add the black beans and mash them a few times with a potato masher, so they are broken up but not mushy.
- Add corn, cilantro, garlic, chili powder, cumin, 1 cup of cheddar cheese and 1 cup of tomato sauce. Mix until combined.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Spread 1/2 cup of the tomato sauce on the bottom of an 9x13 non-stick baking dish.
- Divide the filling mixture in the frying pan into 12 equal parts.
- Put 3 tortillas in the microwave and microwave for 30 seconds to warm them.
- Roll the enchiladas: put one part of the filling into a tortilla and roll into a roll. Put the roll seam side down in a baking dish. Continue rolling the enchiladas, first warming the tortillas in a microwave 3 at a time. Put the enchiladas next to one another in a baking dish.
- When all the enchiladas are rolled, pour the remaining tomato sauce over them and sprinkle the remaining cheese.
- Put the black bean enchiladas in the oven and bake for 30 minutes.
Nutrition
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Satisfying and simple!
meat-free meal