If you have been searching for a vibrant, hearty dish that brings together bold flavors and satisfying textures, you are going to love this Veggie Black Bean Enchiladas Recipe. It’s a delightful celebration of fresh vegetables, smoky spices, and creamy cheese all wrapped up in warm tortillas and smothered in a rich, homemade enchilada sauce. Whether you are a longtime vegetarian or just dipping your toes into meat-free meals, this recipe will quickly become a staple in your kitchen because it’s both comforting and bursting with flavor.
Ingredients You’ll Need
The beauty of this Veggie Black Bean Enchiladas Recipe lies in how simple, accessible ingredients combine to create something extraordinary. Each element plays a vital role in balancing texture, color, and that signature enchilada flavor we all crave.
- Olive oil: Provides a smooth, rich base for sautéing vegetables, enhancing their natural sweetness.
- Small onion, diced: Adds a gentle pungency and depth as it softens in the pan.
- Garlic cloves, minced: Infuses the filling with warm, aromatic notes.
- Red bell pepper, diced: Delivers vibrant color and a crisp, sweet crunch.
- Zucchini, diced: Offers a tender, mild bite that complements the spices beautifully.
- Yellow squash, diced: Adds subtle sweetness and pleasing texture.
- Black beans (15 oz can, drained and rinsed): The heart of the dish, contributing protein and creamy richness.
- Ground cumin: Brings a warm, earthy spice that ties everything together.
- Chili powder: Adds vibrancy and a touch of smoky heat.
- Smoked paprika (optional): Elevates the smoky flavor for a deeper taste experience.
- Salt and pepper: Essential for seasoning and bringing out flavors.
- Small corn or flour tortillas (8-10): Soft wraps that cradle the filling perfectly.
- Shredded cheese (1 ½ cups): Cheddar, Monterey Jack, or a blend melts wonderfully atop and inside.
- Tomato sauce (15 oz can): Base for a rich, tangy enchilada sauce that ties all ingredients together.
- Vegetable broth (1 ½ cups): Adds depth and moisture to the sauce.
- Chili powder (2 tablespoons): Boosts the sauce’s spiciness and complexity.
- Cumin (1 teaspoon): Continues to layer that earthiness.
- Garlic powder: Adds another dimension of garlic flavor.
- Onion powder: Enhances the savoriness subtly.
- Fresh cilantro, chopped: Gives a fresh, herbal finish.
- Sour cream or Greek yogurt: Perfect for a creamy, cooling topping.
- Sliced avocado: Adds richness and smoothness to each bite.
- Jalapeños: For those who appreciate a spicy kick.
- Lime wedges: Brighten the dish with zesty citrus notes.
How to Make Veggie Black Bean Enchiladas Recipe
Step 1: Prepare the Enchilada Sauce
Starting with the sauce is a great way to build layers of flavor that will make these enchiladas sing. In a medium saucepan, combine tomato sauce, vegetable broth, chili powder, cumin, garlic powder, and onion powder. Season with salt and pepper, then simmer over medium heat while stirring occasionally. Letting it gently thicken for about 10 minutes allows the spices to meld perfectly, creating a sauce that’s both tangy and robust.
Step 2: Sauté the Vegetables and Beans
Next up is the filling, where the magic of texture really shines. Heat olive oil in a large skillet over medium heat and cook the diced onion until soft and translucent. Then add the garlic, red bell pepper, zucchini, and yellow squash, sautéing until tender and fragrant. Stir in the black beans, along with ground cumin, chili powder, smoked paprika if you choose, salt, and pepper. Cooking it all together for a couple of more minutes allows the black beans to soak up those delicious spices.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C) and prepare a baking dish by spreading about half a cup of your enchilada sauce on the bottom. Lay out each tortilla, spoon several tablespoons of the veggie and bean mixture into the center, and sprinkle with a bit of shredded cheese. Rolling each tortilla tightly and placing it seam-side down ensures they hold together well as they bake. Pour the remaining sauce over the top, followed by the rest of the shredded cheese, creating a golden, melty finish.
Step 4: Bake to Perfection
Cover your dish with foil to keep all the moisture locked in and bake the enchiladas for 20 minutes. Then remove the foil to allow the cheese to brown beautifully, baking for an extra 5 to 10 minutes until it’s bubbling and irresistible. The aromas filling your kitchen at this point will have you eager to dive in!
Step 5: Rest and Garnish
Let the enchiladas rest for a few minutes once out of the oven to help them set up and make serving easier. Add a sprinkle of fresh cilantro, dollops of sour cream or Greek yogurt, slices of creamy avocado, jalapeños for a bite, and a squeeze of lime to elevate every forkful with freshness and zing.
How to Serve Veggie Black Bean Enchiladas Recipe
Garnishes
Garnishing your Veggie Black Bean Enchiladas Recipe is where you get to personalize each serving to your liking. Fresh cilantro brings a bright herbal note, sour cream or Greek yogurt balances the heat with creamy coolness, sliced avocado adds buttery texture, jalapeños introduce a lively kick, and a squeeze of lime lifts the finished dish with refreshing citrus.
Side Dishes
Pair your enchiladas with some vibrant Mexican rice or a simple cilantro lime salad to round out the meal. A side of refried beans or a crisp green salad can provide contrast in texture and flavor, making the whole feast feel well balanced and incredibly satisfying.
Creative Ways to Present
Want to impress at your next dinner? Try serving the enchiladas family-style straight from the baking dish alongside bowls of assorted toppings. Or transform them into a layered casserole serving for an easy twist, perfect for casual gatherings. You can even place each enchilada on small plates and drizzle extra sauce artistically for a restaurant-quality presentation at home.
Make Ahead and Storage
Storing Leftovers
Leftover Veggie Black Bean Enchiladas Recipe portions can be cooled completely, then transferred to an airtight container and refrigerated for up to 3 days. This makes for an excellent next-day lunch or quick dinner solution that tastes just as delightful as fresh.
Freezing
If you want to enjoy these enchiladas weeks down the line, simply assemble them in a freezer-safe dish and cover tightly with foil or plastic wrap before freezing. They keep well for up to 3 months. When ready, thaw overnight in the refrigerator before reheating.
Reheating
Reheat refrigerated or thawed enchiladas covered in the oven at 350°F (175°C) for about 15-20 minutes until heated through. You can uncover during the last few minutes to refresh the cheese’s golden, bubbly top. Alternatively, individual portions can be reheated in the microwave.
FAQs
Can I make this recipe vegan?
Absolutely! To make this Veggie Black Bean Enchiladas Recipe vegan-friendly, simply skip the cheese or use your favorite plant-based cheese alternative. The dish remains just as flavorful and satisfying.
What type of tortillas should I use?
You can use either corn or flour tortillas depending on your preference. Corn tortillas offer a traditional flavor and texture, while flour tortillas are softer and more pliable for rolling.
Is this recipe spicy?
It has a gentle warmth thanks to the chili powder and optional jalapeños, but it’s not overly spicy. You can adjust the amount of chili powder or omit the jalapeños to make it milder or add more for extra heat.
Can I add other vegetables?
Definitely! Feel free to include mushrooms, spinach, or corn to the filling. This recipe is versatile and welcomes your favorite veggies to make it your own.
How long does it take to prepare and cook?
The whole process, including prep and baking, takes about 40 to 45 minutes, making it a fantastic option for a flavorful weeknight dinner that doesn’t require hours in the kitchen.
Final Thoughts
There is truly something special about the Veggie Black Bean Enchiladas Recipe — it brings together freshness, bold spices, and comforting layers of flavor in a way that feels both nourishing and festive. I encourage you to make this dish soon and savor every bite. It’s perfect for sharing with family and friends or keeping all to yourself because honestly, you deserve that delicious moment!
Print
Veggie Black Bean Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Veggie Black Bean Enchiladas recipe features a delicious and hearty filling of sautéed vegetables and black beans seasoned with cumin, chili powder, and smoked paprika. The enchiladas are baked in a savory homemade enchilada sauce and topped with melted cheese, making it a perfect vegetarian dinner that’s flavorful and satisfying.
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
- 8–10 small corn or flour tortillas
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
Toppings
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Sliced avocado
- Jalapeños
- Lime wedges
Instructions
- Prepare 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. Bring to a simmer over medium heat, stirring occasionally, and let the sauce cook for about 10 minutes until it thickens slightly. Remove from heat and set aside.
- Cook veggie filling: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the garlic, red bell pepper, zucchini, and yellow squash; sauté for another 5-6 minutes until the vegetables are tender. Add black beans, cumin, chili powder, smoked paprika if using, salt, and pepper. Cook for 2 more minutes, then remove from heat.
- Assemble enchiladas: Preheat the oven to 375°F (190°C). Spread about 1/2 cup of the enchilada sauce evenly over the bottom of a 9×13-inch baking dish. Spoon a few tablespoons of the veggie and black bean mixture into the center of each tortilla. Sprinkle with cheese, then roll tightly and place seam-side down in the dish. Repeat with remaining tortillas and filling. Pour remaining sauce over the rolled enchiladas and sprinkle the rest of the cheese on top.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Serve: Allow enchiladas to cool for a few minutes. Garnish with fresh cilantro, sour cream or Greek yogurt, avocado slices, jalapeños, and lime wedges as desired before serving.
Notes
- Use either corn or flour tortillas depending on your preference.
- Smoked paprika is optional but adds a nice smoky depth to the filling.
- For a vegan version, substitute cheese with a plant-based alternative and use vegan sour cream or omit the sour cream topping.
- You can add extra veggies like mushrooms or corn to the filling for more variety.
- The enchiladas can be assembled a day ahead and refrigerated before baking for convenience.
