Vegetarian Black Bean Enchiladas is the perfect comforting meal for busy weeknights! This dish combines tender black beans, fresh vegetables, flavorful spices, and gooey melted cheese for a flavor-packed casserole that the whole family will love. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious!
Table of Contents
- Vegetarian Black Bean Enchiladas Recipe
- Ingredients for Vegetarian Black Bean Enchiladas
- How to Make Vegetarian Black Bean Enchiladas
- Tips for Making Vegetarian Black Bean Enchiladas
- Make-Ahead Instructions
- Storing Leftovers
- Freezing
- Reheating
- Serving Suggestions
- FAQs
- Try these Vegetarian Black Bean Enchiladas related recipes next!
- Easy Veggie Taco Casserole
- Zucchini and Corn Enchiladas
- Stuffed Bell Peppers
- Vegetable Quesadillas
Vegetarian Black Bean Enchiladas Recipe
- Perfect for Busy Weeknights. This vegetarian black bean enchiladas dish is great for those busy nights when you want a hot meal but you don’t have much time to throw it together. It’s essentially a one-pan meal that your whole family will love!
- Rich and Flavorful. These enchiladas are filled with a delicious mix of black beans, corn, and spices that create an irresistible filling, topped with a homemade enchilada sauce and melted cheese!
Ingredients for Vegetarian Black Bean Enchiladas
- Black Beans: Canned or cooked, they provide a protein-rich filling for the enchiladas.
- Corn: Adds sweetness and texture to the filling. Frozen corn can be used for convenience.
- Tortillas: Corn tortillas work best for enchiladas, giving that traditional flavor and texture.
- Enchilada Sauce: You can use store-bought or homemade enchilada sauce for a rich, zesty flavor.
- Shredded Cheese: A blend of Monterey Jack and Cheddar cheese provides a gooey topping that’s hard to resist.
- Onion: Adds a savory base flavor to the filling when sautéed.
- Garlic: Infuses a delicious aroma and enhances the flavors of the filling.
- Cilantro: Fresh cilantro adds a burst of freshness when added to the filling or as a garnish.
How to Make Vegetarian Black Bean Enchiladas
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté chopped onions and minced garlic until translucent.
- Add the black beans and corn, mixing well until heated through. Season with your choice of spices such as cumin, chili powder, and salt.
- To assemble the enchiladas, spread a layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the black bean mixture, roll gently, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top, covering the tortillas. Sprinkle with shredded cheese.
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Tips for Making Vegetarian Black Bean Enchiladas
- Use Fresh Ingredients: For the best flavors, opt for fresh onions, garlic, and herbs.
- Sauce Alternatives: If you prefer a spicier kick, use a hot enchilada sauce or add some jalapeños to the filling.
- Cheese Variations: Swap the cheese for your favorite type, ensuring that it melts well.
Make-Ahead Instructions
- You can prepare the filling up to 2 days in advance and store it in the refrigerator.
- Assemble the enchiladas but do not bake, covering tightly with foil. They can stay in the fridge for up to 24 hours before baking.
Storing Leftovers
Store any leftover enchiladas in an airtight container in the fridge for up to 3-4 days. Reheat in the oven until hot.
Freezing
- To freeze, assemble the unenclosed enchiladas and place in a freezer-safe dish tightly covered.
- They can be kept for up to 2 months; just thaw overnight in the fridge before baking.
Reheating
- Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.
- You can also microwave individual portions for 2-3 minutes.
Serving Suggestions
FAQs
Can I use tortillas other than corn?
Yes, flour tortillas can be used, but corn tortillas give the best traditional flavor.
How can I make these enchiladas spicier?
Add diced jalapeños to the filling or use a spicier enchilada sauce.
Can I add meat to this recipe?
Absolutely, shredded chicken or beef can be added if preferred.
What is the best way to store leftovers?
Store leftover enchiladas in an airtight container in the fridge for up to 4 days.
Can these be made vegan?
Yes! Omit the cheese and use a vegan-friendly sauce to make it vegan.
Try these recipes next!
Vegetarian Black Bean Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings
Description
Delight in these Vegetarian Black Bean Enchiladas, packed with rich flavors and easy to make for busy weeknights.
Ingredients
- Black Beans: Canned or cooked, they provide a protein-rich filling for the enchiladas.
- Corn: Adds sweetness and texture to the filling. Frozen corn can be used for convenience.
- Tortillas: Corn tortillas work best for enchiladas, giving that traditional flavor and texture.
- Enchilada Sauce: You can use store-bought or homemade enchilada sauce for a rich, zesty flavor.
- Shredded Cheese: A blend of Monterey Jack and Cheddar cheese provides a gooey topping that’s hard to resist.
- Onion: Adds a savory base flavor to the filling when sautéed.
- Garlic: Infuses a delicious aroma and enhances the flavors of the filling.
- Cilantro: Fresh cilantro adds a burst of freshness when added to the filling or as a garnish.
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté chopped onions and minced garlic until translucent.
- Add the black beans and corn, mixing well until heated through. Season with your choice of spices such as cumin, chili powder, and salt.
- To assemble the enchiladas, spread a layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the black bean mixture, roll gently, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top, covering the tortillas. Sprinkle with shredded cheese.
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- For the best flavors, opt for fresh onions, garlic, and herbs.
- If you prefer a spicier kick, use a hot enchilada sauce or add some jalapeños to the filling.
- Swap the cheese for your favorite type, ensuring that it melts well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg
Keywords: vegetarian enchiladas, black bean enchiladas, easy vegetarian recipes
