Introduction

Hearty, cheesy, and bursting with vibrant flavors, Veggie Enchiladas with Black Beans and Cheese are a vegetarian twist on a classic Mexican favorite. Soft corn tortillas are filled with a savory mixture of black beans, sautéed vegetables, and spices, then smothered in rich enchilada sauce and melted cheese. Baked to perfection, these enchiladas are comforting, flavorful, and perfect for family dinners, meal prep, or entertaining guests.

This recipe is a delicious way to enjoy a plant-based meal without compromising on taste or texture. Each bite offers a satisfying mix of beans, veggies, and gooey cheese, enhanced by the smoky, slightly tangy enchilada sauce. It’s a complete meal that is both wholesome and indulgent.

Why I Love This Recipe

I love this recipe because it’s nutritious, comforting, and incredibly versatile. The combination of black beans and vegetables makes it hearty and filling, while the melted cheese and enchilada sauce add indulgent flavor. It’s a recipe that satisfies both vegetarians and meat-eaters alike, offering bold flavors and a satisfying texture.

It’s also fun to make, especially for gatherings. You can assemble enchiladas ahead of time, freeze them for later, or customize the filling and sauce according to your preference. Every bite is a flavorful explosion, making it one of my favorite plant-based meals.

Why This is a Must-Try Dish

• Hearty and filling: Packed with protein from black beans and fiber from vegetables.
• Family-friendly: Perfect for kids and adults alike.
• Customizable: Add your favorite vegetables, cheese, or protein.
• Meal prep-friendly: Can be made ahead and frozen for easy meals.
• Comfort food: Warm, cheesy, and satisfying—the ultimate cozy dish.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 25–30 minutes
• Total Time: 45–50 minutes
• Servings: 6
• Calories: ~400 calories per serving
• Course: Main Course
• Cuisine: Mexican / Vegetarian

Ingredients

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste

For the Enchiladas:

• 8–10 corn or flour tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 2 cups enchilada sauce (store-bought or homemade)
• Fresh cilantro, chopped, for garnish
• Optional toppings: sour cream, avocado slices, lime wedges

Cooking Directions

Preparing the Filling:

1. Heat olive oil in a skillet over medium heat.
2. Sauté onion and garlic until softened, about 3–4 minutes.
3. Add bell pepper and zucchini; cook 5–6 minutes until tender.
4. Stir in corn, black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2–3 minutes, then remove from heat.

Assembling the Enchiladas:

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
3. Warm tortillas slightly to make them pliable.
4. Spoon ½ cup of the vegetable and bean filling onto each tortilla, sprinkle with cheese, and roll tightly.
5. Place rolled tortillas seam-side down in the baking dish.
6. Pour remaining enchilada sauce evenly over the top and sprinkle with remaining cheese.
7. Bake for 20–25 minutes until cheese is melted and bubbly.
8. Garnish with chopped cilantro and optional toppings before serving.

Step-by-Step Preparation Method

1. Heat olive oil and sauté onions and garlic until fragrant.
2. Add bell peppers, zucchini, and cook until softened.
3. Mix in corn, black beans, and seasonings; remove from heat.
4. Preheat oven to 375°F (190°C).
5. Spread enchilada sauce in baking dish.
6. Warm tortillas and fill each with vegetable mixture and cheese.
7. Roll tortillas and place in dish seam-side down.
8. Pour sauce over enchiladas and top with cheese.
9. Bake 20–25 minutes until bubbly and golden.
10. Garnish with cilantro, avocado, or sour cream.
11. Serve hot.

How to Serve

• Serve enchiladas hot with a side of Spanish rice or Mexican-style beans.
• Garnish with fresh cilantro, avocado slices, lime wedges, or a dollop of sour cream.
• Pair with a crisp green salad or roasted vegetables for a complete meal.

Recipe Tips

• Slightly warm tortillas before rolling to prevent cracking.
• Adjust seasoning to taste; add more chili powder for extra spice.
• For extra flavor, sauté vegetables until lightly caramelized.
• Leftover enchiladas taste even better the next day as flavors meld.
• Use a mix of cheeses for a richer, creamier filling.

Variations

1. Vegan Version: Use dairy-free cheese or omit cheese entirely.
2. Add Protein: Include cooked chicken, tofu, or tempeh for extra protein.
3. Spicy Kick: Add diced jalapeños or a few dashes of hot sauce to the filling.
4. Sweet and Savory: Add roasted sweet potatoes or butternut squash for a unique flavor.
5. Different Beans: Substitute black beans with pinto beans, kidney beans, or a mix.

---

Freezing and Storage

• Refrigeration: Store leftover enchiladas in an airtight container for up to 3–4 days.
• Freezing: Assemble enchiladas without baking, cover tightly, and freeze for up to 2 months. Bake directly from frozen, adding 10–15 minutes to baking time.
• Cooked Enchiladas: Can be frozen for up to 2 months. Reheat covered in oven at 350°F (175°C) until warmed through.

Special Equipment Needed

• 9×13-inch baking dish
• Skillet for sautéing vegetables
• Knife and cutting board
• Mixing spoon or spatula

FAQ

Q1: Can I use flour tortillas instead of corn?
A: Yes, flour tortillas are softer and easier to roll; adjust size as needed.

Q2: Can I make the sauce from scratch?
A: Absolutely. Homemade enchilada sauce can be made with tomato sauce, chili powder, cumin, garlic, and onion powder.

Q3: Can I prep this dish ahead of time?
A: Yes, assemble enchiladas a day ahead, cover, and refrigerate. Bake just before serving.

Q4: Can I make it gluten-free?
A: Use corn tortillas and check that the enchilada sauce is gluten-free.

Q5: Can I add more vegetables?
A: Yes, mushrooms, spinach, or roasted zucchini work wonderfully.

Conclusion

Veggie Enchiladas with Black Beans and Cheese are a flavorful, satisfying, and wholesome vegetarian dish. They combine tender vegetables, protein-rich beans, and gooey cheese in a smoky enchilada sauce that’s perfect for weeknight dinners, gatherings, or meal prep. With customizable fillings, easy preparation, and freezer-friendly options, this recipe is a must-try for anyone seeking a comforting, plant-based Mexican-inspired meal.