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Vegetarian Black Bean Enchiladas

These Vegetarian Black Bean Enchiladas are a comforting, flavor-packed dinner that’s perfect for lazy dinners, busy weeknights, or meatless meals. Loaded with seasoned black beans, melty cheese, and rich enchilada sauce, this recipe proves that easy vegetarian recipes can be just as satisfying as classic comfort food. Whether you’re looking for easy vegetarian dinner ideas, Mexican food recipes, or simple recipes for dinner, these enchiladas deliver big flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked black beans or 2 cans, drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 small red onion finely diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • Salt and black pepper to taste
  • 2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
  • 8 –10 corn or flour tortillas
  • 2 cups enchilada sauce red or green
  • 1 tbsp olive oil
  • Optional Toppings
  • Fresh cilantro
  • Sour cream or Greek yogurt
  • Avocado slices
  • Pico de gallo

Method
 

  1. Preheat Oven:
  2. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
  3. Prepare the Filling:
  4. Heat olive oil in a skillet over medium heat. Add diced onion and cook until soft, about 3–4 minutes.
  5. Season the Beans:
  6. Add black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Stir and cook for 3–5 minutes until heated through.
  7. Assemble the Enchiladas:
  8. Spread a thin layer of enchilada sauce on the bottom of the baking dish. Spoon the bean mixture into tortillas, sprinkle with cheese, roll tightly, and place seam-side down.
  9. Top with Sauce:
  10. Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining cheese.
  11. Bake:
  12. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5 minutes until bubbly and lightly golden.
  13. Rest & Serve:
  14. Let enchiladas rest for 5 minutes before serving. Add your favorite toppings and enjoy.

Notes

This recipe works well with pinto beans, charro beans, or a black bean and tofu mixture.
For a vegan version, use dairy-free cheese.
Leftovers store well and taste even better the next day.
Perfect for easy vegetarian dinners, comfort food recipes, and meal prep