Vegetarian Black Bean Enchiladas

These super comforting Vegetarian Black Bean Enchiladas have become a staple in my kitchen since the very first pan I baked. The spiced mix of black beans, corn, onion, and cheese tucked into tortillas and smothered in enchilada sauce makes for an incredibly flavorful, saucy bake that’s perfect for topping with cool sour cream, avocado, or salsa. Make a full tray at once and save some for later, these reheat beautifully!

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I love these enchiladas because they’re loaded with flavor, surprisingly EASY to throw together, and great for meal prep. Students, busy parents, and anyone short on time, this one’s for you! They’re hearty enough to leave you truly full and satisfied; after two enchiladas, my plate is empty and my belly is very, very happy. This is one of those vegetarian dinners that even devoted meat-eaters get excited about, no convincing required.

Why You’ll Love This Recipe

These cheesy enchiladas make dinner feel relaxed, warm, and full of flavor.

Hearty filling: The black beans, peppers, and spices make a thick, satisfying filling.

Easy to customize: Add veggies, switch cheeses, or spice it up your way.

Quick prep: Everything comes together fast, and the oven does the rest.

Crowd-pleaser: These enchiladas feel comforting and friendly on any dinner tabl

Leftovers reheat perfectly: The sauce soaks in deeper overnight and tastes even better.

Budget-friendly: Simple ingredients turn into a full, cozy meal.

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Ingredients

For the Filling:

• 1 tablespoon olive oil
  
• 1 medium onion, diced
  
• 1 red bell pepper, diced
  
• 3 garlic cloves, minced
  
• 1 can black beans, drained and rinsed
  
• 1 cup corn (fresh, frozen, or canned)
  
• 1 teaspoon chili powder
  
• 1 teaspoon cumin
  
• 1 teaspoon smoked paprika
  
• Salt and pepper to taste
  
• Juice of half a lime
  

For Assembly:

• 8–10 small flour or corn tortillas
  
• 2 cups enchilada sauce (store-bought or homemade)
  
• 1½ cups shredded cheese (cheddar, Monterey Jack, or a mix)
  

Optional Add-ins:

• Sliced jalapeños
  
• Fresh cilantro
  
• Diced green onions
  
• Sour cream or Greek yogurt for serving
  
• A sprinkle of cotija cheese
  
• Avocado slices
  

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Step-by-Step Instructions

1. Make the Filling

Warm the olive oil in a skillet and cook the onion and pepper until soft. Stir in the garlic so it becomes fragrant. Add the black beans, corn, and spices. Let everything simmer for a few minutes so the flavors blend. Squeeze in the lime juice and taste for seasoning. The mixture should feel hearty and warm.

2. Prepare Your Baking Dish

Spread a thin layer of enchilada sauce on the bottom of a baking dish. This keeps the tortillas soft and helps everything bake evenly.

3. Fill and Roll the Tortillas

Spoon a generous amount of the bean filling into each tortilla. Add a bit of cheese and roll them gently. Place each rolled tortilla seam-side down in the dish so they stay snug.

4. Add Sauce and Cheese

Pour the remaining enchilada sauce over the top and spread it evenly so every tortilla gets covered. Sprinkle the rest of the cheese across the surface so it melts into a bubbly layer.

5. Bake Until Melty

Bake at 375°F (190°C) for about 20–25 minutes, or until the cheese melts and the edges look golden and cozy. Let the dish rest a few minutes before serving so everything sets nicely.

Tips & Variations

• Make it spicy: Add diced jalapeños or a pinch of cayenne to the filling.
• Veggie boost: Mix in spinach, zucchini, or mushrooms for extra texture.
• Cheese swap: Use pepper jack for heat or mozzarella for extra meltiness.
• Crispier top: Bake uncovered the entire time for golden edges.
• Make ahead: Prep the rolls earlier, keep them in the fridge, and bake before serving.

Serving Suggestions

Vegetarian Black Bean Enchiladas pair so well with simple sides. Scoop some Mexican rice or cilantro-lime rice on the plate for a complete meal. Add a small salad with crunchy lettuce and a bright dressing. Fresh avocado slices make every bite creamier, and a spoon of salsa brings a burst of freshness.

When I serve this dish for family nights, I like setting out bowls of toppings so everyone can customize their plate. It feels fun, relaxed, and turns dinner into a cozy build-your-own moment.

Frequently Asked Questions

Can I use refried beans instead?

Yes, they make the filling extra creamy. You can mix them in or use half and half.

Do corn tortillas work?

They work great. Warm them first so they don’t tear when rolling.

Can I freeze enchiladas?

Absolutely. Assemble the dish, skip baking, wrap it well, and freeze. Bake straight from frozen until heated through.

How do I keep the tortillas from cracking?

Warm them briefly so they soften and become easy to roll.

Can I make them dairy-free?

Yes, use a dairy-free cheese and check that your enchilada sauce is vegan-friendly.

What if I want extra saucy enchiladas?

Add a bit more sauce to the top before baking or serve extra on the side.

How long do leftovers last?

About 3–4 days in the fridge. Reheat in the oven or microwave until warm.

Final Thoughts

Vegetarian Black Bean Enchiladas capture everything I love about a cozy dinner: warm tortillas, melty cheese, and a rich filling that tastes even better with each bite. The dish feels comforting yet simple enough for any night of the week.

I enjoy how this recipe lets you get creative with toppings and sides, turning a relaxed dinner into something colorful and satisfying. No matter how you customize it, these enchiladas bring that familiar comfort that always feels right at the end of a long day.