If you are looking for a vibrant, wholesome dish that bursts with flavor and color, this Veggie Black Bean Enchiladas Recipe is an absolute must-try. Packed with tender sautéed veggies, hearty black beans, and a luscious homemade enchilada sauce, these enchiladas strike the perfect balance between comforting and fresh. Whether you are a longtime fan of Mexican-inspired cuisine or just diving into veggie-packed meals, this dish promises to satisfy with every cheesy, saucy bite.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and the perfect harmony of fresh vegetables, spices, and creamy cheese. Each ingredient plays a crucial role—from the earthy black beans that provide protein to the crisp veggies adding texture and color. Let’s take a look at what you’ll need to create this delightful meal.
- Olive oil: The foundation to sauté your veggies gently without losing their natural taste.
- Small onion, diced: Brings a mild sweetness and depth to the sautéed mixture.
- Garlic cloves, minced: Adds fragrant warmth that elevates all the other flavors.
- Red bell pepper, diced: Gives a pop of vibrant color and subtle sweetness.
- Zucchini, diced: Provides tender, juicy bites that keep things light and fresh.
- Yellow squash, diced: Adds mild flavor and a lovely golden hue.
- Black beans (15 oz can), drained and rinsed: The hearty, protein-packed filling that makes these enchiladas so satisfying.
- Ground cumin: Earthy spice that perfectly complements the beans and veggies.
- Chili powder: Delivers a gentle heat and rich complexity.
- Smoked paprika (optional): For that subtle smoky note that takes the flavor up a notch.
- Salt and pepper: Simple seasonings to tie all the flavors together.
- Corn or flour tortillas (8–10 small): Choose your favorite for wrapping all that goodness.
- Shredded cheese (1½ cups): Cheddar, Monterey Jack, or a blend—melts perfectly for gooey, irresistible enchiladas.
- Tomato sauce (15 oz can): Base for the homemade enchilada sauce that is rich and tangy.
- Vegetable broth (1½ cups): Adds depth and helps thin the sauce to just the right consistency.
- Additional chili powder, cumin, garlic powder, onion powder: These seasonings bring the enchilada sauce to life with bold flavor.
- Fresh cilantro, chopped: A fresh, bright topping that cuts through the richness.
- Sour cream or Greek yogurt: Creamy topping that adds a cooling contrast.
- Sliced avocado, jalapeños, lime wedges: Optional garnishes for extra flavor and zest.
How to Make Veggie Black Bean Enchiladas Recipe
Step 1: Prepare the Enchilada Sauce
Start by combining the tomato sauce, vegetable broth, and all those wonderful spices—chili powder, cumin, garlic powder, and onion powder—in a medium saucepan. Season this mixture with salt and pepper, then bring it to a gentle simmer over medium heat. Stir occasionally and let the sauce thicken slightly over about 10 minutes. This homemade sauce is the heart of this Veggie Black Bean Enchiladas Recipe, providing rich flavor that soaks into every bite.
Step 2: Sauté the Vegetables
Heat the olive oil in a large skillet, then add the diced onion and cook until translucent and fragrant, roughly 3 to 4 minutes. Toss in the garlic, red bell pepper, zucchini, and yellow squash, letting the veggies soften and mingle their flavors for 5 to 6 minutes. Stir the black beans along with cumin, chili powder, smoked paprika (if you’re using it), salt, and pepper, and let everything cook together for an additional 2 minutes. This colorful, hearty mixture forms the perfect filling, balancing fresh texture and warming spices.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C) and spread about half a cup of your enchilada sauce on the bottom of a 9×13-inch baking dish to keep those enchiladas moist while baking. Lay each tortilla flat and spoon a generous amount of the veggie and black bean filling down the center, sprinkling cheese on top before rolling the tortilla tightly. Place each rolled enchilada seam-side down in the baking dish. Once all are assembled, pour the remaining sauce evenly over the top and sprinkle with the rest of your shredded cheese. Your dish is ready to bake into gooey, flavorsome perfection.
Step 4: Bake the Enchiladas
Cover the dish with foil and bake for 20 minutes to allow the flavors to meld and the enchiladas to heat through. Then remove the foil and bake for an additional 5 to 10 minutes so the cheese on top melts into bubbly, golden goodness. The aroma filling your kitchen will surely have everyone ready to dig in!
Step 5: Serve and Enjoy
Give your Veggie Black Bean Enchiladas Recipe a few minutes to cool slightly before serving so the sauce settles and the filling firm up a bit. This will make it easier to enjoy without any spills. Now it’s time to get creative with garnishes and accompaniments!
How to Serve Veggie Black Bean Enchiladas Recipe
Garnishes
Fresh herbs like chopped cilantro bring a burst of color and brightness to your plate. Add a dollop of cooling sour cream or tangy Greek yogurt to balance the spices. Creamy avocado slices or a squeeze of lime juice elevate the dish with freshness. Spicy jalapeño slices add an optional kick for heat lovers. These garnishes are not just eye candy; they enhance the overall flavor profile beautifully.
Side Dishes
Pairing your Veggie Black Bean Enchiladas Recipe with light, complementary sides turns the meal into a well-rounded feast. A simple green salad dressed with lime and olive oil refreshes the palate. Mexican-style rice or cilantro-lime quinoa add texture and substance without overwhelming the main dish. Black bean and corn salad or pickled vegetables introduce lively contrasts that keep every bite exciting.
Creative Ways to Present
For a fun twist, serve the enchiladas individually plated and topped with a swirl of sauce and carefully placed garnishes. Or prepare a layered enchilada casserole, slicing into squares for family-style serving. You can also try baking the enchiladas in smaller, muffin-sized portions for a perfect party appetizer or lunchbox surprise. No matter how you present it, this recipe shines through.
Make Ahead and Storage
Storing Leftovers
Leftover Veggie Black Bean Enchiladas stay delicious for up to 3-4 days stored in an airtight container in the refrigerator. The sauce continues to soak into the tortillas, making the flavors even more melded by the next day.
Freezing
For longer storage, freeze the enchiladas before baking or after cooling post-bake. Wrap tightly in foil and store in a freezer-safe container for up to 2 months. This makes them perfect for meal prep or quick, comforting meals on busy days.
Reheating
To reheat, thaw enchiladas overnight in the fridge if frozen. Warm them in a 350°F (175°C) oven covered with foil for 15-20 minutes until heated through and bubbly again. You can also microwave single portions for a quicker option, though the oven method retains the best texture.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas are a great alternative if you prefer a softer, pliable wrap. Both work well with the Veggie Black Bean Enchiladas Recipe, so feel free to choose based on your taste preference.
Is this recipe vegan?
The veggie filling and sauce are naturally vegan, but to keep the recipe vegan, simply substitute the cheese with a plant-based alternative or omit it entirely. The enchiladas will still be flavorful and satisfying.
Can I add other vegetables?
Definitely! This recipe is flexible. Feel free to toss in corn, mushrooms, spinach, or any other veggies you love. Just adjust cooking times if adding heartier veggies to make sure everything is tender.
How spicy is this recipe?
This dish has a mild to moderate spice level from the chili powder and optional jalapeños. You can adjust the heat by reducing or increasing the chili powder or skipping jalapeños if you prefer less spice.
Can I prepare this ahead of time for a party?
Yes! You can assemble the enchiladas a day ahead, keep them refrigerated, and bake right before your event. This makes your hosting both stress-free and impressive.
Final Thoughts
This Veggie Black Bean Enchiladas Recipe is a heartfelt delicious meal that I am so happy to share with you. It’s perfect for casual weeknights or special occasions, delivering bright vegetables, wholesome beans, and comforting cheese all wrapped up in tender tortillas. Give it a try—you’ll find it quickly becomes a favorite in your recipe rotation, too!
Print
Veggie Black Bean Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Veggie Black Bean Enchiladas are a flavorful and hearty vegetarian Mexican dish featuring sautéed vegetables and black beans wrapped in tortillas, smothered in a homemade enchilada sauce, and baked with melted cheese. Perfect for a comforting weeknight dinner with fresh garnishes like cilantro, avocado, and lime.
Ingredients
Enchilada Sauce
- 1 (15 oz) can tomato sauce
- 1 1/2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Veggie and Bean Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
Assembly and Toppings
- 8–10 small corn or flour tortillas
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Sliced avocado
- Jalapeños
- Lime wedges
Instructions
- Prepare the Enchilada Sauce: In a medium saucepan, combine tomato sauce, vegetable broth, chili powder, cumin, garlic powder, and onion powder. Season with salt and pepper. Bring to a simmer over medium heat, stirring occasionally, and cook for about 10 minutes until the sauce thickens slightly. Remove from heat and set aside.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic, red bell pepper, zucchini, and yellow squash, and sauté for 5-6 minutes until tender. Add black beans, ground cumin, chili powder, smoked paprika (if using), salt, and pepper. Cook for 2 more minutes, then remove from heat.
- Assemble the Enchiladas: Preheat oven to 375°F (190°C). Spread about 1/2 cup of enchilada sauce evenly in the bottom of a 9×13-inch baking dish. Spoon a few tablespoons of the veggie and black bean filling into the center of each tortilla, sprinkle a little shredded cheese on top, then roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle the remaining cheese on top.
- Bake the Enchiladas: Cover the baking dish with foil and bake in the oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Serve: Let the enchiladas cool for a few minutes before serving. Garnish with chopped fresh cilantro, sour cream or Greek yogurt, sliced avocado, jalapeños, and lime wedges as desired.
Notes
- You can use either corn or flour tortillas depending on your preference.
- Smoked paprika adds a nice depth but can be omitted if unavailable.
- To make this recipe vegan, substitute the cheese with a plant-based cheese alternative and use vegan sour cream.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- Adjust the chili powder amount in the sauce and filling to taste if you prefer more or less spice.
