This easy vegetarian black bean enchiladas recipe is packed full of nutrition but isn’t short on flavor. Perfect for meat-eaters and vegetarians alike.
I recently was cleaning out my basement pantry when I came across these black bean enchiladas at the very bottom of our chest freezer. I had made them last year nearing the end of my pregnancy to prep for postpartum. Somehow I’d forgotten about this.
Despite being 9 months old (!) I defrosted them and they were still delicious (I made a note that they freeze well for 4 months but clearly they can go longer). Thankfully I wrote down the recipe last year and thought it was due time I share it with you.
These black bean enchiladas are honestly the best recipe ever. They’re vegetarian but still packed full of flavor. The taste is fantastic without a ton of prep work. Perfect for a weeknight staple recipe or in my case, postpartum prep! Enjoy.
Ingredients in Black Bean Enchiladas
- Enchilada sauce – I like red enchilada sauce best but you can certainly replace with green enchilada sauce. Can’t find enchilada sauce? Here’s how to make your own at home.
- Olive oil – For cooking your veggies.
- Bell peppers– any color will work. Feel free to toss in a hot pepper (such as green chiles) as well for a little heat.
- Red onion – roughly 1 cup, chopped. You can replace with a different color onion if that’s all you have.
- Black beans – the star of the show! You could use a different kind of bean if you prefer but black beans are more traditional. If using freshly cooked beans you’ll want to use roughly 1 1/2 cups.
- Herbs + spices – dried cumin, dried oregano + sea salt.
- Shredded cheese – I prefer Monterrey Jack or Cheddar cheese but use what you can find or prefer.
- Large flour tortillas – at least 8 inches. You can replace with corn tortillas if gluten-free.
How to Make Black Bean Enchiladas
STEP 1: PREP BAKING DISH
Preheat oven to 400 degrees F. Spread 1/2 cup of enchilada sauce along the bottom of a 9 x 13 inch baking dish and set aside.
STEP 2: COOK VEGGIES + BEANS
Heat a large skillet over medium heat and add your olive olive. Add bell peppers and red onion and cook until lightly browned (about 5 minutes). Stir in black beans, cumin, dried oregano and salt. Add 1/2 cup of enchilada sauce to black bean mixture.
STEP 3: STUFF TORTILLAS
If tortillas are not pliable heat in microwave inside a dish towel for 30 seconds. Add a scoop of black bean mixture (around 1/3 cup) into the center of each tortilla. Sprinkle with shredded cheese (roughly 1/2 cup divided evenly in each tortilla). Roll up tortilla and place seam side down into baking dish. Repeat until all tortillas are full and snuggly fit into baking dish.
STEP 4: COAT TORTILLAS
Pour remaining 1 cup of enchilada sauce over enchiladas and sprinkle with 1 cup of shredded cheese.
STEP 5: BAKE ENCHILADAS
Bake uncovered for 20 minutes or until all cheese is melted and edges of tortillas are golden brown.
Garnish Your Black Bean Enchiladas
No Black Bean Enchiladas are complete without toppings! Here are my favorites:
- Fresh cilantro, chopped
- Avocado, sliced or diced
- Green onions, chopped
- Dollop of sour cream
- Freshly squeezed lime juice
- Extra sprinkling of cotija cheese
I also like to add a a little Jalapeno Hot Sauce for some extra heat.
Can you Freeze Black Bean Enchiladas?
Absolutely! To freeze your enchiladas follow all steps up into baking. Then cover with tinfoil and plastic wrap (I find it prevents freezer burn if you do both) and place in the freezer for up to 4 months. Remove plastic wrap and tinfoil and bake at 400 degrees for about 30 minutes or until thawed all the way through.
Can You Make these Vegan and/or Gluten-Free?
You could make vegan enchiladas by using vegan cheese in place of the cheddar jack cheese. I don’t find it melts as well but it would take this enchiladas from vegetarian to vegan!
To make these black bean enchiladas gluten-free you’ll need to use a gluten-free tortilla like corn tortillas.
More Mexican-Inspired Recipes:
Black Bean Enchiladas
This easy vegetarian black bean enchiladas recipe is packed full of nutrition but isn’t short on flavor. Perfect for meat-eaters and vegetarians alike.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: Mexican
- Diet: Vegetarian
- 2 cups red enchilada sauce
- 1 tbsp olive oil
- 2 large bell peppers, seeded + finely chopped
- 1/2 red onion (roughly 1 cup), finely chopped
- 1 can (15 oz) black beans, rinsed + drained
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 1/2 cup shredded cheese (I prefer Monterrey Jack or Cheddar)
- 8 large flour tortillas (8–10 inches)
For garnish (optional):
- Fresh cilantro, chopped
- Avocado, sliced
- Green onions, chopped
- Dollop of sour cream
- Lime, juiced
- Sprinkling cotija cheese
- Preheat oven to 400 degrees F.
- Spread 1/2 cup of enchilada sauce along the bottom of a 9 x 13 inch baking dish and set aside.
- Heat a large skillet over medium heat and add your olive olive. Add bell peppers and red onion and cook until lightly browned (about 5 minutes). Stir in black beans, cumin, dried oregano and salt. Add 1/2 cup of enchilada sauce to black bean mixture.
- If tortillas are not pliable heat in microwave inside a dish towel for 30 seconds.
- Add a scoop of black bean mixture (around 1/3 cup) into the center of each tortilla. Sprinkle with shredded cheese (roughly 1/2 cup divided evenly in each tortilla). Roll up tortilla and place seam side down into baking dish. Repeat until all tortillas are full and snuggly fit into baking dish.
- Pour remaining 1 cup of enchilada sauce over enchiladas and sprinkle with 1 cup of shredded cheese.
- Bake uncovered for 20 minutes or until all cheese is melted and edges of tortillas are golden brown.
- Top with desired garnish and serve immediately.
- To store: cover with a top or plastic wrap and reheat in the microwave. Will keep for up to 3 days. See note above for freezing instructions.
Keywords: black bean enchiladas, veggie enchiladas
