If you’re looking to indulge in a colorful, comforting meal that’s bursting with flavor and packed with wholesome ingredients, this Veggie and Black Bean Enchiladas Recipe will become your new go-to. Combining tender sautéed veggies, hearty black beans, and melty cheese all wrapped in warm tortillas and smothered with rich enchilada sauce, every bite delivers a perfect balance of texture and spice. This dish is not only satisfying but also celebrates vibrant, fresh ingredients in a way that’s perfect for weeknight dinners or casual entertaining alike.
Ingredients You’ll Need
Gathering the right ingredients is simple and rewarding for this recipe. Each component plays an essential role in delivering the irresistible taste, texture, and inviting colors that make these enchiladas truly shine.
- Olive oil: Adds a subtle fruitiness and is perfect for sautéing the vegetables to tender perfection.
- Small onion, diced: Provides a sweet and slightly pungent base flavor.
- Garlic cloves, minced: Infuses the filling with a warm, aromatic depth.
- Red bell pepper, diced: Adds a crisp sweetness and vibrant red color.
- Zucchini, diced: Brings a mild freshness and tender texture that balances the beans.
- Corn kernels: Offer bursts of natural sweetness and a delightful texture contrast.
- Black beans, drained and rinsed: Deliver hearty protein and a creamy, earthy flavor.
- Ground cumin: Adds a warm and slightly smoky spice fundamental to enchiladas.
- Chili powder: Provides a mild heat and depth of flavor.
- Smoked paprika: Enhances smokiness and color complexity.
- Salt: Essential for balancing and enhancing all the natural flavors.
- Shredded cheese: Melts beautifully to bind everything together with rich creaminess—cheddar, Monterey Jack, or Mexican blend all work wonderfully.
- Enchilada sauce: The saucy star that adds savory, tangy richness to every bite.
- Flour or corn tortillas: Soft wraps that hold all the delicious filling; corn tortillas make a great gluten-free option.
- Fresh cilantro: Finishing touch that brings a fresh, herbal brightness to the dish.
How to Make Veggie and Black Bean Enchiladas Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by heating olive oil in a large skillet over medium heat until shimmering. Toss in your diced onion and minced garlic, and cook for about 2 to 3 minutes until they turn translucent and fragrant. This step lays down a flavorful foundation that infuses the entire filling with warmth and richness. Next, add the diced red bell pepper and zucchini; let these cook for about 5 minutes, stirring occasionally until they soften but still retain a little bite.
Step 2: Combine the Beans and Spices
Once your vegetables are inviting and tender, it’s time to stir in the corn kernels and black beans, which add a heartiness that’s essential for a filling enchilada. Sprinkle over the ground cumin, chili powder, smoked paprika, and salt, mixing everything well to ensure all those beautiful spices coat the veggies and beans evenly. Cook for another 2 minutes—this step helps the flavors meld perfectly, resulting in a deliciously fragrant filling.
Step 3: Assemble Your Enchiladas
Preheat your oven to 375°F (190°C) while you prepare the baking dish by spreading half a cup of enchilada sauce evenly across the bottom—this prevents sticking and adds extra flavor to the crust. Then spoon a generous portion of the veggie and bean mixture onto each tortilla. Sprinkle a little shredded cheese on top of the filling before rolling each tortilla up tightly. Place them seam-side down snugly in your prepared baking dish, creating a cozy line of enchiladas ready to be bathed in sauce.
Step 4: Add Sauce and Cheese, Then Bake
Pour the remaining enchilada sauce over the rolled tortillas, followed by the rest of your shredded cheese. The cheese will melt over the top, creating that irresistible golden, bubbly finish. Cover the dish with foil to keep the moisture in, and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes, letting the cheese get that perfect melty, slightly browned texture that will have everyone reaching for seconds.
How to Serve Veggie and Black Bean Enchiladas Recipe
Garnishes
A sprinkle of chopped fresh cilantro right before serving adds a fresh, citrusy herbal note that lightens the rich flavors and makes each bite pop. You could also include a dollop of sour cream or sliced avocado on the side for creamy indulgence that complements the spicy filling.
Side Dishes
These enchiladas pair beautifully with simple sides like Mexican rice, a fresh green salad with lime vinaigrette, or even crunchy tortilla chips and salsa for an added festive touch. Beans or a corn salad also make excellent accompaniments to round out the meal.
Creative Ways to Present
Feel free to get creative by serving individual enchiladas on colorful plates with a drizzle of creamy chipotle sauce or a spoonful of fresh salsa verde. For parties, serve them family-style from the baking dish with all the garnishes on the side, so everyone can customize their plates just how they like it.
Make Ahead and Storage
Storing Leftovers
After enjoying your Veggie and Black Bean Enchiladas Recipe, store any leftovers in an airtight container in the refrigerator. They will last well for 3 to 4 days, making them perfect for quick lunches or cozy dinners later in the week.
Freezing
These enchiladas freeze wonderfully. Assemble the dish completely but do not bake. Wrap it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftover enchiladas in a 350°F oven covered with foil until warmed through, about 15 to 20 minutes. You can also use a microwave for a quicker option; just cover loosely and heat in short bursts to keep the cheese melted and the filling hot without drying out.
FAQs
Can I make this Veggie and Black Bean Enchiladas Recipe vegan?
Absolutely! Just swap out the cheese for your favorite plant-based cheese alternative and make sure your enchilada sauce is vegan-friendly. The rest of the ingredients are naturally vegan, so you won’t lose any of that delicious flavor.
What type of tortillas is best for this recipe?
You can use either flour or corn tortillas based on your preference. Corn tortillas give it a more traditional Mexican flavor and are gluten-free, while flour tortillas are softer and a bit more pliable for rolling.
Can I add other vegetables to the filling?
Definitely! Spinach, mushrooms, or sweet potatoes work beautifully and add even more color and nutrients. Just sauté them with the other vegetables to keep the filling flavorful and balanced.
Is it possible to prepare this dish in advance?
Yes, assembling the enchiladas a day before baking is a great time saver. Just keep the dish covered in the fridge and bake it fresh when you’re ready to eat for the best texture and flavor.
How spicy is this Veggie and Black Bean Enchiladas Recipe?
The recipe has a mild to medium spice level thanks to the chili powder and smoked paprika. If you prefer it spicier, feel free to add a pinch of cayenne or some chopped jalapeños to the filling.
Final Thoughts
I can’t recommend this Veggie and Black Bean Enchiladas Recipe enough for anyone craving a homemade meal that’s vibrant, hearty, and deliciously satisfying. It’s a fantastic way to celebrate fresh veggies and wholesome beans with bold flavors that feel like a warm hug on a plate. Give it a try and watch how quickly it becomes a family favorite!
Print
Veggie and Black Bean Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Veggie and Black Bean Enchiladas are a flavorful, easy-to-make Mexican casserole packed with nutritious vegetables and protein-rich black beans. Perfect for a wholesome meatless dinner, they are baked to perfection with melted cheese and a rich enchilada sauce, then garnished with fresh cilantro for a vibrant finish.
Ingredients
Vegetable and Bean Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
Assembly
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 2 cups enchilada sauce
- 8 medium flour or corn tortillas
- Chopped fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 2–3 minutes until fragrant and softened.
- Cook Veggies: Add the diced red bell pepper and zucchini to the skillet and cook for another 5 minutes until they start to soften.
- Add Beans and Spices: Stir in the corn kernels, drained black beans, ground cumin, chili powder, smoked paprika, and salt. Cook together for 2 more minutes to blend the flavors, then remove the skillet from heat.
- Prepare Baking Dish: Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Spoon an even amount of the veggie and bean mixture onto each tortilla. Sprinkle a bit of shredded cheese over the filling, then roll each tortilla tightly and place seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and melted.
- Garnish and Serve: Remove from oven and garnish with chopped fresh cilantro. Serve warm with optional sides like sour cream, avocado, or lime wedges.
Notes
- Use corn tortillas to make this recipe gluten-free.
- Add spinach, mushrooms, or sweet potatoes for more vegetable variety.
- Serve with sour cream, avocado slices, or lime wedges for extra flavor and creaminess.
