Vegetarian Black Bean Enchiladas Recipe

If you’re on the hunt for a delicious, hearty, meat-free dinner that’s bursting with flavor and super comforting, you’re going to love this Vegetarian Black Bean Enchiladas Recipe. I absolutely love how this dish comes together with layers of rich beans, melty cheese, and bright enchilada sauce—it’s a real crowd-pleaser and simpler than you might expect. Whether you’re cooking for family or meal prepping for the week, these enchiladas hit all the right spots with every bite, so keep reading because this recipe is fan-freaking-tastic.

this …

Ingredients You’ll Need

These ingredients work together to create a harmonious balance of creamy, spicy, and cheesy goodness. When you shop, look for canned beans and enchilada sauce you really like because they make a huge difference here.

• Red enchilada sauce: Pick a flavorful, medium-spicy sauce or make your own for extra freshness.
• Black beans: Drained and rinsed canned beans save time—rinse well to reduce any canning liquid taste.
• Diced green chiles: These add a nice mild heat and depth without overpowering the dish.
• Taco seasoning (or chili powder & cumin): I like blending my own spices to control salt and spice levels.
• Garlic: Freshly pressed garlic amps up the savory flavor beautifully but you can skip if short on time.
• Scallions: Adds brightness and a little crunch inside the filling and garnished on top.
• Kosher salt: Use sparingly, especially if your beans or sauce are already salted.
• Vegetarian refried beans: These add creaminess and help bind the filling.
• Flour or corn tortillas: Flour tortillas roll easier for beginners, but corn tortillas are more traditional and add great flavor.
• Shredded cheese: Cheddar and Monterey Jack are my favorites for meltiness and taste, but feel free to experiment.

Variations

I love mixing things up depending on what’s in the fridge or how spicy I feel that day. You can really make this Vegetarian Black Bean Enchiladas Recipe your own—don’t hesitate to swap ingredients or try new flavors.

• Add Veggies: My family goes crazy when I sneak in some roasted corn, diced bell peppers, or sautéed spinach for an extra boost of nutrition.
• Make it Vegan: Use vegan cheese or omit cheese altogether and add more refried beans for creaminess.
• Spice Level: If you like heat, toss in some chipotle chili powder or chopped jalapeños for an extra kick.
• Gluten-Free: Swap the flour tortillas for corn tortillas or gluten-free wraps—just be gentle during rolling to avoid tearing.

How to Make Vegetarian Black Bean Enchiladas Recipe

Step 1: Preheat and Prep Your Pan

Start by heating your oven to 350°F. Then, generously spread about half a cup of enchilada sauce evenly across the bottom of a 9×13 baking dish. This keeps your enchiladas moist during baking and prevents sticking. I always double-check that the sauce covers every inch so there are no dry spots—trust me, this little step makes a huge difference!

Step 2: Mix the Filling

In a medium bowl, combine the black beans, diced green chiles, half your taco seasoning, and pressed garlic if using. Stir in the chopped white and light green parts of the scallions and a pinch of kosher salt, but only if needed—you want to taste before adding more salt since canned beans and sauces can vary. This mixture tastes amazing on its own, so sneak a little spoonful while you’re assembling!

Step 3: Season the Refried Beans

Take your vegetarian refried beans and mix in the remaining half tablespoon of taco seasoning. This step infuses the beans with flavor, giving an extra layer of seasoning inside the enchiladas. I discovered this trick adds a subtle but distinct depth—your taste buds will thank you.

Step 4: Assemble the Enchiladas

Line up your workspace with each element ready: sauce, black bean mix, refried beans, shredded cheese, and your baking dish. Spread about a tablespoon of enchilada sauce onto a tortilla—this keeps it moist and flavors every bite. Then scoop roughly 3 tablespoons of the refried beans down the center, top with 3 tablespoons of the black bean mixture, and sprinkle 1-2 tablespoons of cheese. Don’t overstuff or rolling becomes tricky; trust me, I’ve been there. Roll the tortilla up tight and place seam-side down in the baking pan. Repeat until you fill the pan.

Step 5: Top and Bake

Spread the remaining enchilada sauce over the top of the rolled tortillas and finish with the leftover shredded cheese. Slide the pan into the oven and bake for 25 to 30 minutes, or until you see the cheese melted and bubbly. You’ll know it’s ready when you catch that irresistible aroma floating through the kitchen.

Step 6: Rest and Garnish

Once out of the oven, let the enchiladas rest for 5 to 10 minutes. This resting time helps them set and makes serving easier without everything sliding apart. Before you dig in, sprinkle on the reserved green parts of the scallions and, if you want, chopped fresh cilantro or your favorite toppings like creamy avocado slices or a dollop of sour cream.

How to Serve Vegetarian Black Bean Enchiladas Recipe

Garnishes

I’m a big fan of topping these enchiladas with sliced green scallions and fresh cilantro—that pop of color and fresh flavor is just perfect against the warm, cheesy filling. My family also loves dollops of sour cream or even some avocado slices or guacamole for creaminess and cool contrast.

Side Dishes

If you want to round out the meal, a simple side of Mexican rice or a fresh, crunchy slaw works wonders. Sometimes I serve with grilled corn on the cob or a light green salad to balance the richness of the enchiladas.

Creative Ways to Present

For special occasions, I’ve layered these enchiladas in a beautiful casserole dish lined with a few tortilla chips on the bottom for crunch, then added a swirl of sour cream and fresh chopped herbs on top before serving. It’s a showstopper and highlights the homey, comforting vibe of this dish.

Make Ahead and Storage

Storing Leftovers

My go-to method is to tightly cover any leftover enchiladas with foil or transfer into an airtight container and refrigerate for up to 3 days. They hold their flavor and texture beautifully without drying out.

Freezing

I’ve frozen these enchiladas both before and after baking. For best results, freeze before baking in a freezer-safe dish wrapped with plastic wrap and foil, then bake straight from frozen adding about 10-15 extra minutes to cooking time. This makes meal prep a breeze.

Reheating

Reheat leftovers in a 350°F oven covered with foil for about 15-20 minutes until warmed through, which keeps them moist and melty. You can also microwave individual portions, but I recommend covering them with a damp paper towel to avoid drying out.

FAQs

Final Thoughts

When I first tried this Vegetarian Black Bean Enchiladas Recipe, I was blown away by how satisfying and flavorful it was without any meat. Now it’s a favorite in my rotation, and I hope you’ll enjoy making it as much as I do. It’s perfect for those busy weeknights when you want something cozy and wholesome without a ton of fuss. Give it a go, and don’t forget to share with friends—they’ll be asking for seconds, guaranteed!

Print