Veggie and Black Bean Enchiladas Recipe

Looking for a cozy, nourishing meal that’s packed with vibrant veggies, hearty beans, and gooey cheese? Veggie and Black Bean Enchiladas check all the flavor boxes and then some! These enchiladas are filled with colorful sautéed vegetables, tossed with black beans and warm spices, and smothered in tangy red enchilada sauce and melted cheese. It’s the dish I reach for when I want something comforting yet light enough to go back for seconds—with leftovers that taste just as dreamy the next day. Whether you’re a lifelong vegetarian or just looking to sneak more veggies into dinner, you’ll love how satisfying and simple these enchiladas are!

this Recipe

Ingredients You’ll Need

The magic of these Veggie and Black Bean Enchiladas comes from a handful of everyday ingredients that deliver big flavor and texture. Each one plays a special role, so don’t skip the little touches—they all add up to a dish that’s endlessly craveable.

• Olive oil: Just a splash to start the sauté, giving richness to the veggies without overpowering them.
• Yellow onion: Diced and sautéed for a gentle sweetness that’s the base of all great enchiladas.
• Garlic: Minced for a punch of aromatic flavor that makes everything smell irresistible.
• Red bell pepper: Adds color, crunch, and a hint of sweetness to every bite.
• Zucchini: Brings a soft, earthy bite and soaks up the spices beautifully—feel free to swap it for spinach or sweet potato if that’s what you have.
• Corn kernels: Bursts of sweetness and texture; both fresh or frozen corn work well.
• Black beans: The star protein in our filling, delivering heartiness and that signature creaminess.
• Ground cumin: Essential for that earthy, toasty flavor that anchors the whole dish.
• Chili powder: Brings gentle warmth without too much heat, rounding out the spices.
• Smoked paprika: The secret to a subtle smoky undertone—don’t skip it!
• Salt and pepper: To taste; these boost and balance all the flavors.
• Red enchilada sauce: Whether homemade or store-bought, this brings moisture and tang to every layer.
• Flour or corn tortillas: The edible blankets that hold our filling together—both options are delicious.
• Shredded cheese: Cheddar, Monterey Jack, or your favorite blend—melted cheese is a must for that irresistible finish.
• Chopped fresh cilantro: The perfect bright, herby garnish for a fresh pop at the end.

How to Make Veggie and Black Bean Enchiladas

Step 1: Preheat and Prep the Baking Dish

First things first, set your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake your Veggie and Black Bean Enchiladas. While it warms up, grab your favorite 9×13-inch baking dish and spread about ½ cup of enchilada sauce across the bottom—this will prevent sticking and infuse the base with saucy flavor.

Step 2: Sauté the Onion and Veggies

In a large skillet, heat the olive oil over medium heat. Toss in your diced onion and let it soften for three or four minutes until it’s just turning translucent and sweet. Then, add in the garlic, red bell pepper, zucchini, and corn. Sauté everything together for about five or six minutes until the veggies are tender and their colors deepen—don’t rush this part; it’s where the veggies pick up so much flavor.

Step 3: Season and Add the Black Beans

Once your veggies are just right, sprinkle in the cumin, chili powder, smoked paprika, and your desired amount of salt and pepper. Now, tip in the black beans. Give everything a good stir so the spices coat every bite and let the filling simmer for two or three more minutes. The aroma in your kitchen will be off the charts right now!

Step 4: Fill and Roll the Enchiladas

Warm your tortillas ever so slightly—it makes them easier to roll and less likely to tear. Spoon about ½ cup of your veggie-bean mixture onto the center of each tortilla, sprinkle with a little shredded cheese, then roll them up snugly. Line them up, seam-side down, in your prepared baking dish, letting the saucy base cradle each roll.

Step 5: Sauce, Cheese, and Bake

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure every edge gets a little love. Sprinkle all that glorious cheese over the top. Cover the dish with foil and bake for 20 minutes so everything gets hot and bubbly. Finally, remove the foil and let it bake for a final 10 minutes—this is when that golden, gooey cheese magic happens.

Step 6: Garnish and Serve

Once your Veggie and Black Bean Enchiladas are out of the oven, give them a few minutes to cool, then shower them with chopped cilantro. Each serving should be tender, cheesy, and absolutely bursting with vibrant flavors.

How to Serve Veggie and Black Bean Enchiladas

Garnishes

The right topping takes your Veggie and Black Bean Enchiladas from tasty to totally irresistible. I’m a fan of chopped fresh cilantro, a few slices of ripe avocado, and maybe a dollop of sour cream or drizzle of Mexican crema for a tangy finish. Fresh lime wedges give a spritz of brightness—you’ll be amazed at the difference a squeeze of citrus makes!

Side Dishes

Build your plate around these enchiladas by adding classic sides. Think fluffy cilantro-lime rice, a scoop of creamy guacamole, or a simple mixed greens salad to keep everything balanced. Pickled jalapeños or a spoonful of chunky salsa can wake things up even more. For heartier appetites, refried beans or charred street corn (elote) are always a hit.

Creative Ways to Present

Let your Veggie and Black Bean Enchiladas shine at gatherings by serving them family-style, right from the casserole dish for ultimate coziness. Or, slice them in half and stack like little enchilada towers with layers of sauce and cheese for a fun dinner party twist. Individual ramekins work beautifully if you want single servings already dressed and ready to go!

Make Ahead and Storage

Storing Leftovers

Leftovers of Veggie and Black Bean Enchiladas keep beautifully! Just transfer cooled enchiladas into an airtight container and refrigerate for up to 3 days. The flavors melt together overnight, often tasting even richer the next day. If possible, store garnishes separately and add them fresh after reheating for the best texture.

Freezing

Want to meal prep? These enchiladas freeze like a dream. Arrange them in your baking dish, cover tightly, and freeze before baking. You can also freeze individual portions for easy lunches. To bake from frozen, just add about 10–15 minutes to the usual bake time, keeping them covered until heated through, then uncover to get that golden cheesy top.

Reheating

To reheat, place enchiladas in a baking dish, cover with foil, and bake at 350°F until warmed through—usually about 15–20 minutes. You can also microwave individual servings for a quick lunch. Add a little extra enchilada sauce if they look dry, and toss on your favorite garnishes once they’re piping hot.

FAQs

Can I make these enchiladas vegan?

Absolutely! Just substitute your favorite non-dairy cheese or leave out the cheese entirely, and stick to corn tortillas if you want them gluten-free as well. The veggie and black bean filling is already vegan, so it’s an easy swap.

What’s the best way to prevent soggy enchiladas?

Don’t overfill with sauce or overstuff the tortillas—just enough sauce to keep things moist without making them soggy is key. Let the enchiladas set for a few minutes after baking before serving; this helps them firm up.

Can I use different vegetables in the filling?

Yes! Veggie and Black Bean Enchiladas are super flexible. Swap the zucchini for sweet potato cubes or spinach, add mushrooms, or toss in whatever you have on hand. It’s a great way to use up odds and ends from your fridge.

Is there a good substitute for black beans?

If you’re out of black beans, try pinto or kidney beans for a similar heartiness. Even lentils in a pinch can work well—the texture will be a bit different, but still delicious.

Can I assemble these in advance?

Definitely. Assemble the enchiladas and keep them tightly covered in the fridge for up to 24 hours before baking. When ready to bake, you may need to add an extra 5–10 minutes to the cook time if they’re going straight from the fridge to the oven.

Final Thoughts

I hope you’re as excited to dig in as I am! Veggie and Black Bean Enchiladas are the kind of meal that never fails to please—wholesome, comforting, and bursting with flavor. Give them a whirl on your next cozy night in and don’t be surprised if this recipe quickly becomes a beloved staple in your home!

Print