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A close-up of a baking dish of cheesy black bean enchiladas topped with sour cream, guacamole, and fresh cilantro.

Hearty Vegetarian Black Bean Enchiladas

These flavorful vegetarian black bean enchiladas are packed with a savory blend of spiced black beans, corn, and peppers, all smothered in a rich enchilada sauce and melted cheese. A satisfying and vibrant meal perfect for any weeknight.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 tbsp Olive Oil
  • 1 small Yellow Onion diced
  • 1 medium Red Bell Pepper diced
  • 2 cloves Garlic minced
  • 2 15 oz cans Black Beans rinsed and drained
  • 1 cup Frozen Corn thawed
  • 1 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black Pepper or to taste
  • 1/2 cup Shredded Monterey Jack Cheese or Mexican blend
  • 1/4 cup Fresh Cilantro chopped, optional for filling
For Assembly
  • 1 19 oz can Red Enchilada Sauce mild or medium
  • 8-10 Corn or Flour Tortillas 6-inch
  • 1 cup Shredded Monterey Jack Cheese or Mexican blend, for topping
For Serving (Optional)
  • Fresh Cilantro chopped
  • Sour Cream or Plain Greek Yogurt
  • Diced Avocado
  • Sliced Jalapeños

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Mixing Bowls
  • Measuring cups and spoons

Method
 

Prepare for Baking
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish, spreading it evenly to coat.
Make the Black Bean Filling
  1. Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, and cook for 5-7 minutes until softened.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the rinsed and drained black beans, thawed corn, chili powder, ground cumin, and smoked paprika to the skillet. Season with salt and black pepper. Cook for 3-5 minutes, stirring occasionally, to allow the flavors to meld.
  4. Remove the skillet from the heat. Stir in 1/2 cup of shredded Monterey Jack cheese and the optional chopped fresh cilantro.
Assemble the Enchiladas
  1. Warm the tortillas to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by quickly heating them in a dry skillet for 15-20 seconds per side.
  2. Dip each warm tortilla briefly into the remaining enchilada sauce (this helps keep them from drying out and adds flavor).
  3. Lay a tortilla flat, spoon about 1/3 to 1/2 cup of the black bean filling down the center. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish.
  4. Repeat with the remaining tortillas and filling until the dish is full.
Bake and Serve
  1. Pour any remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
  2. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  3. Remove from oven and let stand for 5 minutes before serving. Garnish with fresh cilantro, sour cream, diced avocado, or sliced jalapeños if desired.

Notes

For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño to the black bean filling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.