If you’re craving a vibrant, cozy dinner that feels both nourishing and downright delicious, this Veggie Black Bean Enchiladas Recipe is about to become your new favorite. Packed with colorful veggies, hearty black beans, and a luscious homemade enchilada sauce, these enchiladas bring together a harmony of textures and flavors that will warm your soul. Whether you’re cooking for a busy weeknight or hosting friends for a casual meal, this recipe offers a fantastic, satisfying take on classic enchiladas that’s both wholesome and absolutely crowd-pleasing. Get ready to savor every bite of this veggie-packed twist on a Mexican favorite!
Ingredients You’ll Need
All the ingredients for this Veggie Black Bean Enchiladas Recipe are simple, fresh, and full of character. Each one plays a crucial role—from the aromatic spices that bring warmth, to the vibrant veggies that add crunch and color, to the creamy cheese that melts just perfectly. Gathering these will set you up for a delightful cooking experience with an incredible payoff.
- Olive oil: The perfect base for sautéing your vegetables without overpowering their natural flavors.
- Small onion, diced: Adds a subtle sweetness and depth when softened.
- Garlic cloves, minced: Infuses the mixture with its unmistakable fragrant kick.
- Red bell pepper, diced: Brings a pop of color and natural sweetness.
- Zucchini, diced: Provides gentle moisture and a tender bite.
- Yellow squash, diced: Offers a light, fresh texture to balance the beans.
- 15 oz can black beans, drained and rinsed: The hearty protein that holds the filling together beautifully.
- Ground cumin: Adds warm, earthy flavor essential to Mexican-style dishes.
- Chili powder: Lends just the right amount of mild heat and smokiness.
- Smoked paprika (optional): Enhances with a subtle smoky undertone.
- Salt and pepper: To season perfectly and brighten the flavors.
- Corn or flour tortillas (8-10 small): Your tasty vessel for wrapping all those delicious fillings.
- Shredded cheese (cheddar, Monterey Jack, or a blend): Melts to gooey perfection, melding all ingredients together.
- Tomato sauce: The base for a rich, flavorful enchilada sauce that ties the dish together.
- Vegetable broth: Lightens and balances the sauce while enhancing depth.
- Chili powder (extra for sauce): Maintains the signature enchilada zing.
- Cumin (extra for sauce): Deepens the warmth of the sauce layers.
- Garlic powder and onion powder: Boost layers of savory goodness in the sauce.
- Fresh cilantro, chopped: Brightens with fresh herbal notes at the finish.
- Sour cream or Greek yogurt: Adds creamy tang for garnishing.
- Sliced avocado: For a luscious, buttery finish.
- Jalapeños and lime wedges: Perfect optional toppings for that extra kick and freshness.
How to Make Veggie Black Bean Enchiladas Recipe
Step 1: Prepare the Enchilada Sauce
This sauce sets the tone for your entire dish, so making it from scratch is well worth it. Start by combining tomato sauce, vegetable broth, chili powder, cumin, garlic powder, and onion powder in a saucepan. Season with salt and pepper to taste, then gently bring the mixture to a simmer over medium heat. Stir occasionally and let it cook for about 10 minutes until it thickens just right. Once ready, remove it from heat and set aside—your enchilada sauce is now packed with deep, authentic flavor.
Step 2: Sauté the Vegetables
Heat olive oil in a large skillet, then toss in your diced onion. Cook until it becomes soft and invitingly translucent, about 3 to 4 minutes. Next, stir in minced garlic along with vibrant red bell pepper, zucchini, and yellow squash. Sauté everything together until the vegetables are tender—about 5 to 6 minutes. Stir in the drained black beans and sprinkle with cumin, chili powder, smoked paprika if you’re using it, plus salt and pepper to taste. Let it all mingle for 2 more minutes to marry the flavors before removing from heat. You’ll end up with a colorful, hearty filling that feels fresh yet comforting.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F or 190°C. Start by spreading roughly half a cup of your homemade enchilada sauce over the bottom of a 9×13-inch baking dish; this prevents sticking and adds moisture. For each enchilada, take a small tortilla and spoon a few tablespoons of the veggie and black bean mixture into its center. Sprinkle a little shredded cheese on top, then roll the tortilla up tightly and place it seam-side down in the dish. Continue until all your tortillas are filled and snug in the dish. Pour the remaining enchilada sauce generously over the top and finish with the rest of your cheese. It’s about to get good!
Step 4: Bake the Enchiladas
Cover your dish with foil and pop it into the oven for 20 minutes. This steams the enchiladas, melding the flavors beautifully. After that, remove the foil and bake for an extra 5 to 10 minutes, until the cheese on top is melted, bubbly, and just beginning to brown in spots. The aroma wafting through your kitchen will tell you it’s almost time to dive in.
Step 5: Serve
Once out of the oven, let the enchiladas cool for a few minutes—they’ll be piping hot and ready to fall apart if rushed! Garnish with plenty of chopped fresh cilantro, a dollop of sour cream or creamy Greek yogurt, slices of ripe avocado, and if you like a bit of heat, a few jalapeño slices and a wedge of lime to squeeze over the top. Each forkful is a celebration of fresh, vibrant ingredients that come together perfectly in this Veggie Black Bean Enchiladas Recipe.
How to Serve Veggie Black Bean Enchiladas Recipe
Garnishes
Adding garnishes elevates your enchiladas from home-cooked comfort food to something feel-special-worthy. Fresh cilantro always breathes life into the dish, while sour cream or Greek yogurt adds a creamy tang that balances the spices beautifully. Sliced avocado introduces a smooth, buttery note, and if you like it spicy, jalapeños bring a lively kick. Finally, a squeeze of lime brightens every bite with citrusy freshness—don’t skip this step!
Side Dishes
This Veggie Black Bean Enchiladas Recipe pairs wonderfully with simple sides like Mexican rice or a crisp green salad. A side of refried beans or roasted corn with a sprinkle of chili-lime seasoning also complements the richness perfectly. You could even add some tortilla chips and homemade guacamole to round out the meal and keep things fun and casual.
Creative Ways to Present
If you want to get playful, serve your enchiladas casserole-style in the baking dish and let everyone scoop their own portions. Or go classic with neatly plated rolled enchiladas topped with vibrant garnishes. For a party, try making mini enchilada cups in muffin tins. No matter how you present them, these enchiladas are guaranteed to impress and satisfy.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Veggie Black Bean Enchiladas Recipe keep beautifully in the fridge for up to 3 to 4 days. Store them in an airtight container to maintain moisture and prevent them from drying out. When ready to eat, simply reheat until warmed through—these enchiladas taste just as good the next day, sometimes even better as flavors continue to develop.
Freezing
If you want to save enchiladas for longer, they freeze very well. Assemble the enchiladas in your baking dish but hold off on baking them. Wrap the dish tightly with plastic wrap and aluminum foil before freezing for up to 2 months. When ready to cook, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
Reheating
The best way to reheat your enchiladas is in the oven to keep the texture just right. Preheat to 350°F (175°C) and cover the dish with foil to prevent drying out. Heat for about 15 to 20 minutes or until warmed through. You can also microwave portions in short bursts if pressed for time, adding extra garnishes afterwards for freshness.
FAQs
Can I use flour tortillas instead of corn tortillas?
Absolutely! Flour tortillas work wonderfully in this Veggie Black Bean Enchiladas Recipe and are often easier to roll without cracking. It’s all about your personal preference.
How spicy are these enchiladas?
The spice level is mild to moderate thanks to the chili powder and optional smoked paprika. You can easily adjust the heat by adding more spices or including jalapeños as garnish to suit your taste buds.
Can I make this recipe vegan?
Yes! Simply omit the cheese or use a plant-based cheese alternative, and opt for dairy-free sour cream or skip the sour cream garnish. The veggies and beans provide plenty of flavor and texture on their own.
Is it necessary to make the enchilada sauce from scratch?
While you can use store-bought sauce in a pinch, making your own enchilada sauce really elevates this recipe with fresher, more balanced flavors. It’s easy and worth the extra step!
What are some good toppings to add?
Besides traditional sour cream and cilantro, consider adding diced tomatoes, sliced olives, pickled onions, or a squeeze of fresh lime. These toppings add layers of flavor and keep every bite exciting.
Final Thoughts
This Veggie Black Bean Enchiladas Recipe offers the perfect blend of hearty, fresh, and flavorful all rolled into one dish. It’s not just another meal—it’s a celebration of textures and spices that’s sure to become a beloved staple in your home. I encourage you to give this recipe a try and enjoy the magic it brings to your table. Warm, comforting, and packed with goodness—these enchiladas are destined to bring smiles all around.
Print
Veggie Black Bean Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Veggie Black Bean Enchiladas are a hearty and flavorful vegetarian dish featuring a savory blend of sautéed vegetables, black beans, and spices rolled in tortillas, smothered with homemade enchilada sauce and melted cheese. Perfectly baked to bubbly perfection, they are served with fresh toppings like cilantro, sour cream, avocado, jalapeños, and lime wedges for a satisfying meal.
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 the tomato sauce, vegetable broth, chili powder, cumin, garlic powder, and onion powder. Season with salt and pepper to taste. Bring the mixture to a simmer over medium heat, stirring occasionally, and let it cook for about 10 minutes until it thickens slightly. Remove from heat and set aside.
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic, diced red bell pepper, zucchini, and yellow squash, and sauté for another 5-6 minutes, until the vegetables are tender. Stir in the black beans, ground cumin, chili powder, smoked paprika if using, salt, and pepper. Cook for an additional 2 minutes to combine the flavors, then remove from heat.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread about 1/2 cup of the prepared enchilada sauce over 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 with some shredded cheese, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with all tortillas and filling. Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the rest of the shredded cheese on top.
- Bake the Enchiladas: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Allow the enchiladas to cool for a few minutes before serving. Garnish with fresh chopped cilantro, sour cream or Greek yogurt, sliced avocado, jalapeños, and lime wedges as desired for extra flavor and freshness.
Notes
- Feel free to substitute the vegetables with what you have on hand, such as corn, mushrooms, or spinach.
- You can use either corn or flour tortillas based on preference or dietary needs.
- For a vegan version, substitute the cheese with a plant-based cheese and use vegan sour cream or omit dairy toppings.
- To add more protein, consider adding cooked quinoa or brown rice to the filling.
- Adjust the chili powder and jalapeños to increase or decrease spiciness according to your taste.
